Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles-Reference-Cited by-同舟云学术

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Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles

Published:2016-01-04 Issue:9 Volume:96 Page:3249-3255
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zhang Chong¹,Zhang Shuang¹,Bie Xiaomei¹,Zhao Haizhen¹,Lu Fengxia¹,Lu Zhaoxin¹

Affiliation:

1. Laboratory of Enzyme Engineering, College of Food Science and Technology; Nanjing Agriculture University; Nanjing 210095 P.R. China

Funder

Chinese ‘863 High-Tech’ Program

The Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference29 articles.

1. Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments;Zhu;Food Chem,2010

2. Crumb firming kinetics of wheat breads with anti-staling additives;Armero;J Cereal Sci,1998

3. Protein quality of wheat desirable for making fresh white salted noodles and its influences on processing and texture of noodles;Park;Cereal Chem,2003

4. Utilization of enzyme mixtures to retard bread crumb firming;Alberto;J Agric Food Chem,2002

5. Effect of an enzyme preparation on wheat flour and dough color, mixing, and test baking;Lamsal;LWT - Food Sci Technol,2009

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