Zobrazeno 1 - 10
of 19
pro vyhledávání: '"M.P. Newberry"'
Publikováno v:
Food Chemistry. 104:1491-1501
The enzyme transglutaminase was investigated for its cross-linking effect on the soy proteins of tofu. In vitro incubations confirmed that soy proteins are excellent substrates for transglutaminase, especially when denatured. The macroscopic effects
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beb8aaaa3f5efd00b18d93df0db41211
https://doi.org/10.1016/j.foodchem.2007.02.026
https://doi.org/10.1016/j.foodchem.2007.02.026
Publikováno v:
Food Chemistry. 104:1502-1508
In this paper, we explore the use of Maillard cross-linking agents (formaldehyde, glyceraldehyde and glutaraldehyde) in tofu, to probe the relationship between cross-linking of soy proteins and tofu texture. 1–2 mM glutaraldehyde treatment resulted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e250d1ecce47940a19f567b9e3f8866d
https://doi.org/10.1016/j.foodchem.2007.02.042
https://doi.org/10.1016/j.foodchem.2007.02.042
Autor:
Juliet A. Gerrard, P.K Brown, Susie J. Meade, Antonia G. Miller, Kevin H. Sutton, M.P. Newberry, Suhaimi Md. Yasir
Publikováno v:
Food Biochemistry and Food Processing
The aims of this paper are (1) to probe the relationship between molecular structure and protein cross-linking ability for a range of small molecules; (2) to establish whether this relationship holds within a food matrix; and (3) to test the impact o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2105409d2d555bb2e0a2adc48b5d5074
https://doi.org/10.1196/annals.1333.012
https://doi.org/10.1196/annals.1333.012
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:
Starch - Stärke. 53:278-280
As part of our studies on the mechanisms of bread staling, starch bread was used as a research tool that enables us to gain insights into the individual contributions that starch and gluten have on staling. Reconstitution experiments have demonstrate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c11306d02c22669581456799f62703f
https://doi.org/10.1002/1521-379x(200106)53:6<278::aid-star278>3.0.co
https://doi.org/10.1002/1521-379x(200106)53:6<278::aid-star278>3.0.co
Publikováno v:
Scopus-Elsevier
Microbial transglutaminase forms nondisulfide covalent crosslinks in proteins and is increasinglybeing used in foods. We have previously demonstrated beneficial effects of microbial transglutaminase duringbreadmaking, which are comparable to traditio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddd46286534b57d878b2b373165911e2
http://www.scopus.com/inward/record.url?eid=2-s2.0-0034054603&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0034054603&partnerID=MN8TOARS
Publikováno v:
Scopus-Elsevier
Microbial transglutaminase forms nondisulfide covalent crosslinks in proteins and is being used in foods. This enzyme may produce beneficial effects during breadmaking that are comparable to traditional oxidizing improvers, hypothesized to act via fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bec490571c06aa6c51514bebf033287
http://www.scopus.com/inward/record.url?eid=2-s2.0-0031832353&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0031832353&partnerID=MN8TOARS
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