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Microbial transglutaminase in noodle and pasta processing

Published:2017-10-20 Issue:2 Volume:59 Page:313-327
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Gharibzahedi Seyed Mohammad Taghi¹,Yousefi Shima²,Chronakis Ioannis S.³

Affiliation:

1. Young Researchers and Elites Club, Science and Research Branch, Islamic Azad University, Tehran, Iran

2. College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

3. Nano-Bio Science Research Group, DTU-Food, Technical University of Denmark, Soltofts Plads, Lyngby, Denmark

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1367643

Reference103 articles.

1. Effect of Microbial Transglutaminase on Spaghetti Quality

2. Physical−Chemical Analysis of Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles

3. Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles

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