Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Marie J. Appelbee"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:4725-4730
Asian noodles prepared from bread wheat flour darken over time due to a combination of polyphenol oxidase (PPO) activity and non-PPO effects. Although the enzymatic mechanism associated with the PPO reaction is well established, the non-PPO component
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:4500-4507
Darkening in yellow alkaline noodles (YAN) was examined over a 24 h period in noodles made from 4 wheat varieties, including varieties with different levels of polyphenol oxidase (PPO) activity, selected to cover a range of protein levels. Noodles we
Autor:
Mike Sissons, Odean M. Lukow, Wujun Ma, José A. Carrillo, Zhonghu He, S. E. Lerner, Gérard Branlard, Marie J. Appelbee, William Hurkman, Roberto J. Peña, Rudi Appels, Adriana Cecilia Arrigoni, W. John Rogers, Tatsuya M. Ikeda
Publikováno v:
Advances in Wheat Genetics: From Genome to Field ISBN: 9784431556749
In a scenario of climate change and rapidly rising urban populations demanding processed foods, it is necessary to develop new wheat cultivars combining high yield potential, disease resistance, and stability for yield and processing quality, even un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee95b90bf460b0aa6691b5a323d60bdb
https://doi.org/10.1007/978-4-431-55675-6_31
https://doi.org/10.1007/978-4-431-55675-6_31
Publikováno v:
TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik. 124(2)
Bread is one of the major constituents of the human diet and wheat (Triticum aestivum L.) is the most important cereal for bread making. The gluten proteins (glutenins and gliadins) are recognised as important components affecting the processing qual
Publikováno v:
Journal of agricultural and food chemistry. 57(12)
Darkening in yellow alkaline noodles (YAN) was measured over 24 h in a high polyphenol oxidase (PPO) bread wheat ( Triticum aestivum L. cv. Tasman) and a very low PPO durum wheat ( Triticum durum cv. Kamilaroi). Over 24 h non-PPO darkening occurred a