Zobrazeno 1 - 8
of 8
pro vyhledávání: '"F. R. Huebner"'
Publikováno v:
Cereal Chemistry Journal. 76:650-655
Soft red and white winter wheats from the eastern United States, used primarily to produce cookies, cakes, and biscuits, have quality requirements very different from those of bread wheats. In general, soft wheats have been bred to have low protein c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::562bd329d27e2dcdc7f61013d445c42b
https://doi.org/10.1094/cchem.1999.76.5.650
https://doi.org/10.1094/cchem.1999.76.5.650
Autor:
J. A. Bietz, F. R. Huebner
Publikováno v:
Cereal Chemistry Journal. 76:299-302
Reversed-phase (RP-) and size-exclusion (SE-) high-performance liquid chromatography have become important methods for rapid identification of wheat and other cereal cultivars and for revealing quality differences. Accuracy and reproducibility are es
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f26a8d1e665396712e10462241c44936
https://doi.org/10.1094/cchem.1999.76.2.299
https://doi.org/10.1094/cchem.1999.76.2.299
Publikováno v:
Cereal Chemistry Journal. 74:123-128
Previous size-exclusion high-performance liquid chromatography (SEHPLC) studies of hard red spring (HRS) wheat proteins reported correlations of amounts of certain gliadin and glutenin fractions with general score, a quality descriptor based on loaf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::528d1497c6b48726a26cabd1467b2a59
https://doi.org/10.1094/cchem.1997.74.2.123
https://doi.org/10.1094/cchem.1997.74.2.123
Autor:
J.S. Wall, F. R. Huebner
Publikováno v:
ACS Symposium Series ISBN: 9780841206052
Protein Functionality in Foods
Protein Functionality in Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc5940f4cd8012035edab4b1c564b388
https://doi.org/10.1021/bk-1981-0147.ch006
https://doi.org/10.1021/bk-1981-0147.ch006
Publikováno v:
Advances in experimental medicine and biology.
Disulfide bonds in wheat proteins are major factors that determine the properties of the proteins and their functionality in wheat flour. The gliadin proteins contain mostly intramolecular disulfide bonds. In contrast, the high-molecular-weight glute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::65485438d2bb894be37f2251d153e7f3
https://pubmed.ncbi.nlm.nih.gov/335844
https://pubmed.ncbi.nlm.nih.gov/335844
Publikováno v:
Protein Crosslinking ISBN: 9781468432848
Disulfide bonds in wheat proteins are major factors that determine the properties of the proteins and their functionality in wheat flour. The gliadin proteins contain mostly intramolecular disulfide bonds. in contrast, the high-molecular-weight glute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90f95c7bf6a8324f0735394072316cdf
https://doi.org/10.1007/978-1-4684-3282-4_5
https://doi.org/10.1007/978-1-4684-3282-4_5
Publikováno v:
Biochimica et biophysica acta. 532(2)
The molecular weights of wheat gamma2-, beta6-, alpha7-, alpha8- and alpha9-gliadins were calculated with the aid of a computer technique from sedimentation equilibrium data obtained in an ultracentrifuge equipped with photoelectric scanner. The diss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6a3fc776d5bda7309ad341bc89d94fbb
https://pubmed.ncbi.nlm.nih.gov/623784
https://pubmed.ncbi.nlm.nih.gov/623784
Autor:
JOHN P. CHERRY, AKIVA POUR-EL, F. A. BLOUIN, Z. M. ZARINS, J. P. CHERRY, M. G. LEGENDRE, H. P. DUPUY, K. C. RHEE, C. K. KUO, E. W. LUSAS, JEROME L. SHEN, J. S. WALL, F. R. HUEBNER, RONALD H. SCHMIDT, KAY H. McWATTERS, C. W. HUTTON, A. M. CAMPBELL, C. V. MORR, D. B. THOMPSON, J. W. ERDMAN, R. DIXON PHILLIPS, LARRY R. BEUCHAT, MAC R. HOLMES