Obtaining and evaluating of enzymatic extracts from hairless canary seed (CDC Maria) as gluten-free bread-improving agents
Author:
Funder
Secretary of Science and Technology, National University of San Luis
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05862-5.pdf
Reference43 articles.
1. Abdel-Aal ESM, Hucl P, Miller S, Patterson CA, Gray D (2011) Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use. Food Chem 125:410–416. https://doi.org/10.1016/j.foodchem.2010.09.021
2. Achouri A, L’Hocine L, Côté D, Sirois S, Pitrea M, Mason E, Abdel-Aal E, Huclc P (2020) Scale up fractionation of components from novel glabrous brown and yellow canary seeds (Phalaris canariensis L.) and techno-functional properties of the resulting protein isolates. Food Res Int 137:109751. https://doi.org/10.1016/j.foodres.2020.109751
3. Aguiar E, Santos F, Faggian L, Silveira Araujo M, Alves Araújo V, Conti A, Capriles V (2022) An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour. Food Res Int 154:110999. https://doi.org/10.1016/j.foodres.2022.110999
4. Aspelund MT, Glatz CE (2010) Purification of recombinant plant-made proteins from corn extracts by ultrafiltration. J Membr Sci 353:103–110. https://doi.org/10.1016/j.memsci.2010.02.036
5. Brennan CS, Samyue E (2004) Evaluation of starch degradation and textural characteristic of dietary fiber enriched biscuits. Int J Foods Prop 7(3):647–657. https://doi.org/10.1081/JFP-200033070
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