최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기International journal of food science & technology, v.43 no.9, 2008년, pp.1637 - 1644
Yalcin, Seda , Basman, Arzu
SummaryThe aim of the present study was to investigate the effects of gelatinisation level, gum (locust bean gum, xanthan gum, 3%) and\\/or transglutaminase (TG, 0.5%) on quality characteristics of rice noodle. In order to improve the dough forming ability, rice flour was gelatinised a...
Approved Methods of the AACC American Association of Cereal Chemists (AACC) 1990
Basman, A., Köksel, H., Ng, P.K.W.. Effects of Transglutaminase on SDS‐PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends. Journal of food science : an official publication of the Institute of Food Technologists, vol.67, no.7, 2654-2658.
Basman, Arzu, Köksel, Hamit, Ng, Perry. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, vol.215, no.5, 419-424.
BASMAN, A., KÖKSEL, H., NG, P.K.W.. Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads. Journal of food science : an official publication of the Institute of Food Technologists, vol.68, no.8, 2453-2460.
Basman, Arzu, Koksel, Hamit, Atli, Ayhan. Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti. European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, vol.223, no.4, 547-551.
Cereal Foods World D’Egidio M.G. 367 27 1982 Standardization of cooking quality analysis in macaroni and pasta products
Efficiency and Limitations of Immunochemical Assays for the Testing of Gluten-free Foods. Journal of cereal science, vol.30, no.2, 121-131.
Feighery, C.. Fortnightly review: Coeliac disease. BMJ : British medical journal, vol.319, no.7204, 236-239.
Durum Wheat Chemistry and Technology Feillet P. 93 1988
Gallagher, E, Gormley, T.R, Arendt, E.K. Recent advances in the formulation of gluten-free cereal-based products. Trends in food science & technology, vol.15, no.3, 143-152.
Gerrard, J.A., Newberry, M.P., Ross, M., Wilson, A.J., Fayle, S.E., Kavale, S.. Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase. Journal of food science : an official publication of the Institute of Food Technologists, vol.65, no.2, 312-314.
Green, Peter HR, Jabri, Bana. Coeliac disease. The Lancet, vol.362, no.9381, 383-391.
Gujral, Hardeep Singh, Rosell, Cristina M.. Functionality of rice flour modified with a microbial transglutaminase. Journal of cereal science, vol.39, no.2, 225-230.
HUANG, JEN‐CHIEH, KNIGHT, SUE, GOAD, CARLA. MODEL PREDICTION FOR SENSORY ATTRIBUTES OF NONGLUTEN PASTA. Journal of food quality, vol.24, no.6, 495-511.
Inman-Felton, Amy E.. Overview of Gluten-Sensitive Enteropathy (Celiac Sprue). Journal of the American Dietetic Association, vol.99, no.3, 352-352.
Janto, Mimi, Pipatsattayanuwong, Siriporn, Kruk, Mark W, Hou, Guoquan, McDaniel, Mina R. Developing noodles from US wheat varieties for the Far East market: sensory perspective. Food quality and preference, vol.9, no.6, 403-412.
Rice: Chemistry and Technology Juliano B.O. 592 1985
Kaur, Lovedeep, Singh, Jaspreet, Singh, Narpinder. Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food hydrocolloids, vol.19, no.5, 839-849.
Book of Abstracts: ICC‐Jubilee Conference “Cereals - the Future Challenge” Köksel H. 2005
Köksel, H., Sivri, D., Ng, P. K. W., Steffe, J. F.. Effects of Transglutaminase Enzyme on Fundamental Rheological Properties of Sound and Bug‐Damaged Wheat Flour Doughs. Cereal chemistry, vol.78, no.1, 26-30.
Lai, Hsi-Mei. Effects of rice properties and emulsifiers on the quality of rice pasta. Journal of the science of food and agriculture, vol.82, no.2, 203-216.
Larré, C., Denery‐Papini, S., Popineau, Y., Deshayes, G., Desserme, C., Lefebvre, J.. Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase. Cereal chemistry, vol.77, no.2, 121-127.
Cereal Foods World Marconi E. 522 46 2001 Pasta from nontraditional raw materials
Moore, Michelle M., Heinbockel, Meike, Dockery, Peter, Ulmer, H. M., Arendt, Elke K.. Network Formation in Gluten‐Free Bread with Application of Transglutaminase. Cereal chemistry, vol.83, no.1, 28-36.
Motoki, M., Seguro, K.. Transglutaminase and its use for food processing. Trends in food science & technology, vol.9, no.5, 204-210.
SAKAMOTO, Hiroko, YAMAZAKI, Katsutoshi, KAGA, Chihumi, YAMAMOTO, Yukiko, ITO, Ryuji, KUROSAWA, Yasuyuki. トランスグルタミナーゼによる中華麺の物性改良. 日本食品科學工學會誌 = Journal of the Japanese Society for Food Science and Technology, vol.43, no.5, 598-602.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.