Zobrazeno 1 - 5
of 5
pro vyhledávání: '"T. R. Noel"'
Publikováno v:
International Journal of Food Science & Technology. 25:527-537
Summary Two commercially viable procedures for the preparation of protein fractions from pea flour are described and discussed. These fractions form thermally induced transparent gels at acid pH and are composed of the globulins, vicilin and legumin,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7aefd0313624b338f6a6a39beb895a12
https://doi.org/10.1111/j.1365-2621.1990.tb01112.x
https://doi.org/10.1111/j.1365-2621.1990.tb01112.x
Publikováno v:
ACS Symposium Series ISBN: 9780841269644
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fc362ca7e881cc55633e18897acf28f
https://doi.org/10.1021/bk-2009-1007.ch002
https://doi.org/10.1021/bk-2009-1007.ch002
Publikováno v:
Food Hydrocolloids. 3:491-495
A commercially viable procedure for the preparation of thermally induced transparent vegetable protein gels is reported. The proteins are seed storage globulins extracted from several legume species. The gels produced have clarities that allow their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e969cd0d9a21d6a2ca88e895fef7a993
https://doi.org/10.1016/s0268-005x(09)80227-0
https://doi.org/10.1016/s0268-005x(09)80227-0
Autor:
Qingrong Huang, Peter Given, Michael Qian, David Julian McClements, J. Moffat, R. Parker, T. R. Noel, D. Duta, S. G. Ring, Rammile Ettelaie, Anna Akinshina, Eric Dickinson, Peter J. Wilde, Michael J. Ridout, Alan R. Mackie, Martin S. J. Wickham, Richard M. Faulks, Paul Smith, Mark Plunkett, Lingyun Chen, Gabriel E. Remondetto, Muriel Subirade, Nabil Naouli, Henri L. Rosano, Harjinder Singh, Aiqain Ye, Abby Thompson, Graciela W. Padua, Qin Wang, M. Alexander, J. Liu, M. Corredig, N. Hasuo, T. Sonoda, S. Ueno, K. Sato, Scott E. Peters, Charles H. Brain, Xiaoyong Wang, Yu-Wen Wang, C. McCrae, S. Debon, B. Guthrie, J. Heigis, G. Mondro, W. Shieh, Anna Millqvist-Fureby, A. J. Taylor, K. Pearson, T. A. Hollowood, R. S. T. Linforth, John Finney, Gary Reineccius, Debbie Paetznick
Publikováno v:
Modern Methods of Plant Analysis ISBN: 9783662016411
Starch occurs as water-insoluble granules which are partially crystalline and birefringent when viewed between crossed polars. Wheat grains contain two main populations of granules, the larger A-type granules are formed early in seed development and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a63d0436190555a07efd4aa6200f1aeb
https://doi.org/10.1007/978-3-662-01639-8_17
https://doi.org/10.1007/978-3-662-01639-8_17