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The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb.
Ooms, Nand; Jansens, Koen J A; Pareyt, Bram; Reyniers, Stijn; Brijs, Kristof; Delcour, Jan A.
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  • Ooms N; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2463, B-3001 Heverlee, Belgium. Electronic address: nand.ooms@kuleuven.be.
  • Jansens KJA; Nutrex, Achterstenhoek 5, B-2275 Lille, Belgium. Electronic address: Koen.Jansens@kugegroup.com.
  • Pareyt B; Puratos, Industrialaan 25, B-1702 Groot-Bijgaarden, Belgium. Electronic address: BPareyt@puratos.com.
  • Reyniers S; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2463, B-3001 Heverlee, Belgium. Electronic address: Stijn.reyniers@kuleuven.be.
  • Brijs K; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2463, B-3001 Heverlee, Belgium. Electronic address: Kristof.brijs@kuleuven.be.
  • Delcour JA; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2463, B-3001 Heverlee, Belgium. Electronic address: jan.delcour@kuleuven.be.
Food Chem ; 242: 68-74, 2018 Mar 01.
Article en En | MEDLINE | ID: mdl-29037737
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Triticum / Pan / Disulfuros / Gliadina / Glútenes Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Triticum / Pan / Disulfuros / Gliadina / Glútenes Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article