New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough.

Navrot, Nicolas; Buhl Holstborg, Rikke; Hägglund, Per; Povlsen, Inge Lise; Svensson, Birte

Navrot, Nicolas; Buhl Holstborg, Rikke; Hägglund, Per; Povlsen, Inge Lise; Svensson, Birte.

Afiliação

Navrot N; Enzyme and Protein Chemistry (EPC), Department of Systems Biology, Technical University of Denmark, Building 224, DK-2800 Kgs Lyngby, Denmark. nicolas.navrot@ibmp-cnrs.unistra.fr.
Buhl Holstborg R; Institute of Plant Molecular Biology, CNRS UPR 2357, University of Strasbourg, 12 rue du Général Zimmer, 67084 Strasbourg CEDEX, France. nicolas.navrot@ibmp-cnrs.unistra.fr.
Hägglund P; DuPont Nutrition Biosciences ApS, Edwin Rahrs Vej 38, DK-8220 Brabrand, Denmark. Rikke.Buhl.Holstborg@dupont.com.
Povlsen IL; Enzyme and Protein Chemistry (EPC), Department of Systems Biology, Technical University of Denmark, Building 224, DK-2800 Kgs Lyngby, Denmark. pmh@sund.ku.dk.
Svensson B; Department of Biomedical Sciences, University of Copenhagen, Blegdamsvej 3, DK-2200 København N, Denmark. pmh@sund.ku.dk.

Antioxidants (Basel) ; 7(12)2018 Dec 12.

Article em En | MEDLINE | ID: mdl-30545045

Palavras-chave

baking; dough rheology; redox; thioredoxin; thioredoxin reductase; wheat

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Antioxidants (Basel) Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Dinamarca

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google