Protein Changes during Malting of Buckwheat-Reference-Cited by-同舟云学术

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Protein Changes during Malting of Buckwheat

Published:2008-04 Issue:2 Volume:66 Page:127-135
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Phiarais B. P. Nic¹,Schehl B. D.¹,Arendt E. K.²

Affiliation:

1. Department of Food and Nutritional Sciences and Bio Transfer Unit, National University of Ireland, University College Cork, Cork, Ireland

2. Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Ireland

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2008-0102-01

Reference39 articles.

1. Properties of protein concentrates and hydrolysates from Amaranthus and Buckwheat

2. Pseudocereals and Less Common Cereals

3. Amino acid sequence of the 26 kDa subunit of legumin-type seed storage protein of common buckwheat (Fagopyrum esculentum Moench): molecular characterization and phylogenetic analysis

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1. Starch in brewing applications;Starch in Food;2024

2. Breeding Buckwheat for Increased Levels and Improved Quality of Protein;Plants;2020-12-24

3. Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry;Critical Reviews in Food Science and Nutrition;2020-11-16

4. REVIEW: Effects of Germination on the Nutritional Profile of Gluten-Free Cereals and Pseudocereals: A Review;Cereal Chemistry Journal;2012-01

5. Transglutaminase polymerisation of buckwheat (Fagopyrum esculentum Moench) proteins;Journal of Cereal Science;2008-11

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