Elucidating the effects on polyphenol oxidase activity and allelic variation of polyphenol oxidase genes on dough and whole wheat-derived product color parameters-Reference-Cited by-同舟云学术

Elucidating the effects on polyphenol oxidase activity and allelic variation of polyphenol oxidase genes on dough and whole wheat-derived product color parameters

Published:2023-09-20 Issue:2 Volume:26 Page:2716-2731
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Harisha Rajappa¹,Singh Sumit Kumar¹,Ahlawat Arvind Kumar¹,Narwal Sneh²,Jaiswal J. P.³,Singh J. B.⁴,Kumar Rajeev Ranjan⁵,Singhal Shaily¹,Balakrishnan Adithya P.¹,Shukla Priyanka¹,Bhavya Beera¹,Agrawal Arpita¹,Singh Sanjay K.¹,Mahendru-Singh Anju¹

Affiliation:

1. Grain Quality Laboratory, Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi, India

2. Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India

3. Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India

4. Indian Agricultural Research Institute, Regional Station, Indore, India

5. ICAR-Indian Agricultural Statistics Research Institute, New Delhi, India

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2252196

Reference69 articles.

1. Carbohydrate composition of wheat, wheat bran, sorghum and bajra with good chapati/roti (Indian flat bread) making quality

2. Quality (End-Use) Improvement in Wheat

3. Polyphenol Oxidase in Wheat Grain: Whole Kernel and Bran Assays for Total and Soluble Activity

4. Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality

5. Characterisation of Indian wheat varieties for chapatti (flat bread) quality