Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing

Author:

Bruneel Charlotte,Lagrain Bert,Brijs Kristof,Delcour Jan A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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2. Official methods of analysis;AOAC,1995

3. The relation between the thiol and disulfide contents of dough and its rheological properties;Bloksma;Cereal Chemistry,1972

4. Effects of lipoxygenase and of chemical oxidising agent potassium iodate on rheological properties of durum dough;Borrelli;International Journal of Food Science and Technology,2006

5. The impact of the protein network on the pasting and cooking properties of dry pasta products;Bruneel;Food Chemistry,2010

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