FUNCTIONAL PROPERTIES OF SOME HIGH PROTEIN PRODUCTS IN PASTA

被引：14
|
作者：
HABER, TA [1 ]
SEYAM, AA [1 ]
BANASIK, OJ [1 ]
机构：
[1] DEPT CEREAL CHEM & TECHNOL,FARGO,ND 58102
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 05期
关键词：
D O I：
10.1021/jf60219a046
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：1191 / 1194
页数：4
相关论文
共 50 条
  • [31] FUNCTIONAL-PROPERTIES OF SOME SUCCINYLATED PROTEIN PREPARATIONS
    SITOHY, MZ
    SHAROBEEM, SF
    ABDELGHANY, AA
    ACTA ALIMENTARIA, 1992, 21 (01) : 31 - 38
  • [32] SOME FUNCTIONAL PROPERTIES OF RAPESEED PROTEIN ISOLATES AND CONCENTRATES
    KODAGODA, LP
    NAKAI, S
    POWRIE, WD
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1973, 6 (04): : 266 - 269
  • [33] SOME FUNCTIONAL-PROPERTIES OF COTTON PROTEIN HYDROLYSATES
    MAKSIMOV, VV
    YUNUSOV, TS
    LI, AL
    PIYAKINA, GA
    KHIMIYA PRIRODNYKH SOEDINENII, 1990, (04): : 520 - 524
  • [34] OLIGOELEMENTS IN PASTA PRODUCTS
    DARRIGO, V
    SANTOPRETE, G
    BOLLETTINO DELLA SOCIETA ITALIANA DI BIOLOGIA SPERIMENTALE, 1975, 50 (20BI): : 298 - 298
  • [35] Functional properties of the Maillard reaction products of rice protein with sugar
    Li, Yue
    Lu, Fang
    Luo, Changrong
    Chen, Zhengxing
    Mao, Jian
    Shoemaker, Charles
    Zhong, Fang
    FOOD CHEMISTRY, 2009, 117 (01) : 69 - 74
  • [36] Factors Affecting the Functional Properties of Whey Protein Products: A Review
    El-Salam, M. H. Abd
    El-Shibiny, Safinaz
    Salem, Aida
    FOOD REVIEWS INTERNATIONAL, 2009, 25 (03) : 251 - 270
  • [37] PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF PROTEIN HYDROLYSATES IN NUTRITIONAL PRODUCTS
    MAHMOUD, MI
    FOOD TECHNOLOGY, 1994, 48 (10) : 89 - 95
  • [38] Use of enzyme transglutaminase for developing pasta products with high quality
    Kovacs, E. T.
    PROCEEDINGS OF THE 3RD INTERNATIONAL CONGRESS FLOUR - BREAD '05 AND 5TH CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, 2006, : 258 - 263
  • [39] Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates
    Wang, Xian-Sheng
    Tang, Chuan-He
    Li, Bian-Sheng
    Yang, Xiao-Quan
    Li, Ling
    Ma, Ching-Yung
    FOOD HYDROCOLLOIDS, 2008, 22 (04) : 560 - 567
  • [40] FABABEAN FLOUR AND PROTEIN-CONCENTRATE IN BAKED GOODS AND IN PASTA PRODUCTS
    LORENZ, K
    DILSAVER, W
    WOLT, M
    BAKERS DIGEST, 1979, 53 (03): : 39 - &
12345