Identification of enzyme origin in dough improvers: DNA-based and proteomic approaches-Reference-Cited by-同舟云学术

Identification of enzyme origin in dough improvers: DNA-based and proteomic approaches

Published:2018-03 Issue: Volume:105 Page:52-58
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Picariello Gianluca,Di Stasio Luigia,Mamone Gianfranco,Iacomino Giuseppe,Venezia Antonella,Iannaccone Nunzia,Ferranti Pasquale,Coppola Raffaele,Addeo Francesco

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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2. Utilization of dairy byproduct proteins, surfactants, and enzymes in frozen dough;Ashgar;Critical Review in Food Science and Nutrion,2011

3. Authentication of meat and meat products;Ballin;Meat Science,2010

4. Genetic, hormonal, and physiological analysis of late maturity α-amylase in wheat;Barrero;Plant Physiology,2003

5. Development and optimization of bread improver;Butt;International Journal of Agriculture and Biology,2000

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2. Impact of exogenous α-amylases on sugar formation in straight dough wheat bread;European Food Research and Technology;2020-12-15

3. Assessment of Enzymatic Improvers in Flours Using LC–MS/MS Detection of Marker Tryptic Peptides;Journal of the American Society for Mass Spectrometry;2020-01-03

4. Multianalytical Detection of Pig-Derived Ingredients in Bread;Food Analytical Methods;2018-12-07