Behavior of Triticum durum Desf. Arabinoxylans and Arabinogalactan Peptides during Industrial Pasta Processing-Reference-Cited by-同舟云学术

Behavior of Triticum durum Desf. Arabinoxylans and Arabinogalactan Peptides during Industrial Pasta Processing

Published:2001-03-20 Issue:4 Volume:49 Page:1783-1789
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ingelbrecht J. A.¹,Verwimp T.¹,Grobet P. J.¹,Delcour J. A.¹

Affiliation:

1. Laboratory of Food Chemistry and Centre for Surface Chemistry and Catalysis, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3001 Leuven, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0009089

Reference60 articles.

1. The amino-acids of sugar cane. I.—The amino-acids of cane-juice and the effect of nitrogenous fertilisation on the levels of these substances

2. Genetic and Agronomic Variation in Arabinoxylan and Ferulic Acid Contents of Durum Wheat (Triticum durumL.) Grain and Its Milling Fractions

3. Endoxylanases in Durum Wheat Semolina Processing: Solubilization of Arabinoxylans, Action of Endogenous Inhibitors, and Effects on Rheological Properties

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