Use of Psychrophilic Xylanases Provides Insight into the Xylanase Functionality in Bread Making-Reference-Cited by-同舟云学术

Use of Psychrophilic Xylanases Provides Insight into the Xylanase Functionality in Bread Making

Published:2011-08-12 Issue:17 Volume:59 Page:9553-9562
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dornez Emmie¹,Verjans Priscilla¹,Arnaut Filip²,Delcour Jan A.¹,Courtin Christophe M.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20−bus 2463, B-3001 Leuven, Belgium

2. Puratos Group NV, Industrielaan 25, Zone Maalbeek, B-1702 Groot-Bijgaarden, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201752g

Reference36 articles.

1. Fractionation−Reconstitution Experiments Provide Insight into the Role of Endoxylanases in Bread-Making

2. Use of Two Endoxylanases with Different Substrate Selectivity for Understanding Arabinoxylan Functionality in Wheat Flour Breadmaking

3. Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

4. Effect of an Enzyme Preparation Containing Pentosanases on the Bread-making Quality of Flours in Relation to Changes in Pentosan Properties

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