Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Dale Every"'
Publikováno v:
Journal of Cereal Science. 48:339-348
Genotype and environment sets of wheat cultivars and breeding lines were tested for bread making, dough mixing, dough rheology, protein composition and thiol/disulphide composition to find methods that could identify wheat with high baking quality (h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e7bf5dc960af4f79e27427f534ce16b
https://doi.org/10.1016/j.jcs.2007.10.002
https://doi.org/10.1016/j.jcs.2007.10.002
Publikováno v:
Journal of Cereal Science. 42:185-191
A salivary proteinase from the New Zealand wheat bug ( Nysius huttoni ) was partially purified and analysed for substrate specificity by a variety of techniques on the following proteins: wheat, rye, barley and corn proteins, haemoglobin, bovine seru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21edd2233488ef40356a515070d5294e
https://doi.org/10.1016/j.jcs.2005.04.003
https://doi.org/10.1016/j.jcs.2005.04.003
Publikováno v:
Euphytica. 126:135-142
Wheat of two strong high-protein and two weak low-protein cultivars from New Zealand and Australia were milled to commercial specifications. All millstreams were tested for α-amylase, β-amylase, falling number, protein, starch, damaged starch, amyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::067be05494704400942e6d23aac01366
https://doi.org/10.1023/a:1019699000975
https://doi.org/10.1023/a:1019699000975
Publikováno v:
Starch - Stärke. 50:443-446
Hypotheses on the role of gluten in bread staling range from gluten having an anti-firming effect, or no effect on firming, to gluten-starch interactions being essential for bread firming. To test these hypotheses, the firming rate of starch bread ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe7bcae98810ccab945cb365a6fbcb02
https://doi.org/10.1002/(sici)1521-379x(199810)50:10<443::aid-star443>3.0.co
https://doi.org/10.1002/(sici)1521-379x(199810)50:10<443::aid-star443>3.0.co
Publikováno v:
Journal of Food Biochemistry. 22:91-103
The characteristic flavor of onions occurs when the enzyme alliinase (EC 4.4.1.4) hydrolyses the S-alk(en)yl-L-cysteine sulfoxides to form sulfur containing volatiles, pyruvate and ammonia. In this paper we have new evidence on the molecular mass of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b663b3b216d8bef56b83d1e50c394a9
https://doi.org/10.1111/j.1745-4514.1998.tb00233.x
https://doi.org/10.1111/j.1745-4514.1998.tb00233.x
Publikováno v:
Journal of Cereal Science. 26:201-209
Recent reports suggest that dextrins produced by anti-stalingalpha-amylases are directly involved in retarding the staling process. We report experiments that test this hypothesis using a new method of dextrin extraction at 90° C in the presence of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac1e037f95b8056a39f74d958e88ca4a
https://doi.org/10.1006/jcrs.1997.0121
https://doi.org/10.1006/jcrs.1997.0121
Publikováno v:
Starch - Stärke. 49:54-59
A novel starch bread that contained no gluten was found to firm at a rate comparable to a normal standard bread made from wheat flour. Treatment of both the starch and the standard bread with Novamyl, an antistaling enzyme mix, inhibited firming. 13C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2d4412dda473366654eb60ee8556c1c
https://doi.org/10.1002/star.19970490204
https://doi.org/10.1002/star.19970490204
Autor:
Dale Every
Publikováno v:
Analytical Biochemistry. 242:234-239
An enzymatic method is described for measuring L -dehydroascorbic acid in perchloric acid extracts of biological samples. The enzyme used in the assay was glutathione dehydrogenase (glutathione:dehydroascorbate oxidoreductase), which was purified fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d81f81ef153ee466eee2fc157dcd8e6
https://doi.org/10.1006/abio.1996.0458
https://doi.org/10.1006/abio.1996.0458
Autor:
M. Ross, Dale Every
Publikováno v:
Journal of Cereal Science. 23:247-256
Dextrins were extracted in water from bread made from pre-harvest sprouted wheat or standard flour supplemented with exogenousalpha-amylases. The dextrins were separated by gel permeation chromatography and the dextrin content (% of crumb weight) det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::349aeede5cd14e8d4db883b9e0310032
https://doi.org/10.1006/jcrs.1996.0025
https://doi.org/10.1006/jcrs.1996.0025
Publikováno v:
Journal of Cereal Science. 23:145-151
Flour samples from 127 samples of wheat of 13 different cultivars grown throughout New Zealand during two seasons were extracted with 1 m Na 2 SO 4 (pH 8·3) and assayed for ascorbate oxidase (AOX) at pH 6·2 by a continuous spectrophotometric method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9148ce946d1068794561e5bccb2a1679
https://doi.org/10.1006/jcrs.1996.0014
https://doi.org/10.1006/jcrs.1996.0014