Redox agents and N -ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking

Author:

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

Funder

IWT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC,1983

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. Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing;Bruneel;Food Chemistry,2011

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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