A COMBINATION OF GLUTAMINASE AND pH CONTROL PREVENTS THE NONENZYMATIC CONVERSION OF l-GLUTAMINE INTO l-2-PYRROLIDINE-5-CARBOXYLIC ACID IN FOOD PROCESSING-Reference-Cited by-同舟云学术

A COMBINATION OF GLUTAMINASE AND pH CONTROL PREVENTS THE NONENZYMATIC CONVERSION OF l-GLUTAMINE INTO l-2-PYRROLIDINE-5-CARBOXYLIC ACID IN FOOD PROCESSING

Published:2006-08 Issue:4 Volume:29 Page:327-336
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

YOSHIMUNE KAZUAKI,ABE TAKURO,MORIGUCHI MITSUAKI

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2006.00060.x/fullpdf

Reference15 articles.

1. Receptor and Transduction Processes for Umami Taste

2. A metabotropic glutamate receptor variant functions as a taste receptor

3. EFFECT OF ANIONS ON THE NON-ENZYMATIC DESAMIDATION OF GLUTAMINE

4. Effects of Glutaminase in Rice koji and from Bacillus subtilis GT Strain on Miso Fermentation

5. Glutaminase of Escherichia coli

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