换一批
换一批Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
第一作者：
Carlo Giuseppe,Rizzello
第一单位：
Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy.
作者：
关键词
BVBreadCDCSDYEAAEAAIEMAFAAFHWFGSGlutenIBSICGIEFIPGLactic acid bacteriaMACNIOPAPERPT-ProteolysisSourdoughTFATPATTAWAWGanti-endomysial antibodiesanti-tissue transglutaminasebiological valueceliac diseasechemical scoredough yieldessential amino acidessential amino acid indexfree amino acidsfully hydrolyzed wheat flourgluten sensitiveimmobilized pH gradientintermediate content of glutenirritable bowel syndromeisoelectric focusingminimal agglutinating capacitynutritional indexo-phtaldialdehydepeptic/trypticprotein efficiency ratiotTGtexture profile analysistitratable aciditytrifluoroacetic acidwheat allergywhole gluten
主题词
青少年(Adolescent);成年人(Adult);米曲霉菌(Aspergillus oryzae);面包(Bread);女(雌)性(Female);发酵(Fermentation);面粉(Flour);真菌蛋白质类(Fungal Proteins);谷蛋白类(Glutens);人类(Humans);乳杆菌属(Lactobacillus);男(雄)性(Male);中年人(Middle Aged);肽水解酶类(Peptide Hydrolases);味觉(Taste);小麦属(Triticum);青年人(Young Adult)
DOI
10.1016/j.fm.2013.06.017
PMID
24230474
发布时间
2013-11-15
- 浏览82
Food microbiology
59-68页
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