Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread-Reference-Cited by-同舟云学术

Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread

Published:2012-04 Issue:2 Volume:4 Page:513-519
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Matsuo Akiko,Sato Kenji,Park Eun Young,Nakamura Yasushi,Ohtsuki Kozo

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference25 articles.

1. Temporal and hormonal control of β-1,3-glucanase in Phaseolus vulgaris L;Abeles;Plant physiology,1970

2. LC determination of phytic acid in food by post column colorimetric detection;Cilliers;Journal of Agricultural and Food Chemistry,1986

3. Effects of phytate removal from soybean protein on calcium, magnesium and zinc absorption of rats;Fukui;Nippon eiyo shokuryo gakkaishi (Journal of Japan Society of Nutritional and Food Science),1997

4. Use of fungal phytase to improve breadmaking performance of whole wheat bread;Haros;Journal of Agricultural and Food Chemistry,2001

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Germinated brown rice relieves hyperlipidemia by alleviating gut microbiota dysbiosis;Journal of Integrative Agriculture;2023-03

2. Development of Functional Fermented Dairy Products Containing Taiwan Djulis (Chenopodium formosanum Koidz.) in Regulating Glucose Utilization;Fermentation;2022-08-26

3. Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice;Food Biophysics;2022-06-03

4. The metabolomics variations among rice, brown rice, wet germinated brown rice, and processed wet germinated brown rice;Journal of Integrative Agriculture;2022

5. Effect of germinated brown rice flour on volatile compounds and sensory evaluation of germinated brown rice steamed bread;Journal of Food Processing and Preservation;2020-11-16