Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Elizabeth Egberdina Johanna van der Zalm"'
Publikováno v:
Journal of Cereal Science 53 (2011) 2
Journal of Cereal Science, 53(2), 154-159
Journal of Cereal Science, 53(2), 154-159
The functional properties of gluten obtained with a shear-induced separation process, recently proposed by Peighambardoust et al. (2008) , are compared with a commercially available vital wheat gluten. Two tests were performed. First, a relatively st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4c8a03b52ce51ca55fe72da65f1ffa2
https://doi.org/10.1016/j.jcs.2010.09.011
https://doi.org/10.1016/j.jcs.2010.09.011
Autor:
Maurice Strubel, Remko M. Boom, Elizabeth Egberdina Johanna van der Zalm, Atze Jan van der Goot, Katarzyna J. Grabowska, Rob J. Hamer
Publikováno v:
Journal of Agricultural and Food Chemistry, 58(19), 10487-10492
Journal of Agricultural and Food Chemistry 58 (2010) 19
Journal of Agricultural and Food Chemistry 58 (2010) 19
Recently, it was found that applying curvilinear shear flow in a cone-cone shearing device to wheat flour dough induces separation, resulting in a gluten-enriched fraction in the apex of the cone and gluten-depleted fraction at the outer part. This a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1ffe961b80d0913a4264bbef0030edf
https://doi.org/10.1021/jf1016847
https://doi.org/10.1021/jf1016847