Comparison of composition, enzyme activity and selected functional properties of potato proteins isolated from potato juice with two different expanded bed resins-Reference-Cited by-同舟云学术

Comparison of composition, enzyme activity and selected functional properties of potato proteins isolated from potato juice with two different expanded bed resins

Published:2009-05 Issue:4 Volume:42 Page:906-913
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Løkra Sissel,Schüller Reidar Barfod,Egelandsdal Bjørg,Engebretsen Bjørn,Strætkvern Knut Olav

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. A modified method to purify patatin from potato tubers;Bohac;Journal of Agricultural and Food Chemistry,1991

3. Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry;Dao;Journal of Agricultural and Food Chemistry,1992

4. The enzymatic deacylation of phospholipids and galactolipids in plants;Galliard;Biochemistry Journal,1971

5. Determination of serum proteins by means of the Biuret reaction;Gornall;Journal of Biological Chemistry,1949

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