Rye Constituents and Their Impact on Rye Processing

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Rye Constituents and Their Impact on Rye Processing

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wetenschappelijk artikel

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наукова стаття, опублікована у квітні 2012

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Rye Constituents and Their Impact on Rye Processing

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Rye Constituents and Their Impact on Rye Processing

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Rye Constituents and Their Impact on Rye Processing

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Rye Constituents and Their Impact on Rye Processing

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Rye Constituents and Their Impact on Rye Processing

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Rye Constituents and Their Impact on Rye Processing

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P1476

Rye Constituents and Their Impact on Rye Processing

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P2093

C. M. Courtin

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J. A. Delcour

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T. Verwimp

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P2860

A classification of glycosyl hydrolases based on amino acid sequence similarities

Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 1. Composition, molecular weight distribution of water extracts, and biochemical characteristics of purified water-extractable arabinoxylan.

Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking quality.

Heterogeneity in the fine structure of alkali-extractable arabinoxylans isolated from two rye flours with high and low breadmaking quality and their coexistence with other cell wall components.

Inhibitory serpins from rye grain with glutamine as P1 and P2 residues in the reactive center.

Structural features of a water-soluble L-arabino-D-xylan from rye bran.

Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties.

Rye prolamins: extractability, separation, and characterization.

Process-induced changes on bioactive compounds in whole grain rye.

Rye, lignans and human health.

P304

654-672

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P31

scholarly article

P356

10.1002/9781118308035.CH34

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P577

2012-04-26T00:00:00Z

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