Some functional properties of lupin proteins modified by lactic fermentation and extrusion (English)
- New search for: Lampart-Szczapa, Eleonora
- New search for: Konieczny, Piotr
- New search for: Nogala-Kałucka, Małgorzata
- New search for: Walczak, Sylwia
- New search for: Kossowska, Izabela
- New search for: Malinowska, Marlena
- New search for: Lampart-Szczapa, Eleonora
- New search for: Konieczny, Piotr
- New search for: Nogala-Kałucka, Małgorzata
- New search for: Walczak, Sylwia
- New search for: Kossowska, Izabela
- New search for: Malinowska, Marlena
In:
Food Chemistry
;
96
, 2
;
290-296
;
2005
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Some functional properties of lupin proteins modified by lactic fermentation and extrusion
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Contributors:Lampart-Szczapa, Eleonora ( author ) / Konieczny, Piotr ( author ) / Nogala-Kałucka, Małgorzata ( author ) / Walczak, Sylwia ( author ) / Kossowska, Izabela ( author ) / Malinowska, Marlena ( author )
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Published in:Food Chemistry ; 96, 2 ; 290-296
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2005-02-15
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Size:7 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 96, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 173
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Proteolysis, physicochemical characteristics and free fatty acid composition of dry sausages made with deer (Cervus elaphus) or wild boar (Sus scrofa) meat: A preliminary studySoriano, A. / Cruz, B. / Gómez, L. / Mariscal, C. / García Ruiz, A. et al. | 2005
- 185
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Tokay wines as scavengers of free radicals (an EPR study)Staško, Andrej / Polovka, Martin / Brezová, Vlasta / Biskupič, Stanislav / Malı́k, Fedor et al. | 2005
- 197
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Polyphenols and colour variability of red wines made from grapes harvested at different ripeness gradePérez-Magariño, Silvia / González-San José, Ma Luisa et al. | 2005
- 209
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The influences of cultivar and thermal processing on the allergenic potency of lychees (Litchi chinensis SONN.)Hoppe, S. / Neidhart, S. / Zunker, K. / Hutasingh, P. / Carle, R. / Steinhart, H. / Paschke, A. et al. | 2005
- 220
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Antioxidant constituents in feverfew (Tanacetum parthenium) extract and their chromatographic quantificationWu, Changqing / Chen, Feng / Wang, Xi / Kim, Hyun-Jin / He, Guo-qing / Haley-Zitlin, Vivian / Huang, George et al. | 2005
- 228
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Physicochemical properties of dry-heated soy protein isolate–dextran mixturesDiftis, N. / Kiosseoglou, V. et al. | 2005
- 228
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Physicochemical properties of dry-heated soy protein isolate#8211dextran mixturesDiftis, N. et al. | 2006
- 234
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#946-CN-5P and #946-CN-4P components of bovine milk proteose#8211peptone: Large scale preparation and influence on the growth of cariogenic microorganismsAndrews, A.T. et al. | 2006
- 234
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β-CN-5P and β-CN-4P components of bovine milk proteose–peptone: Large scale preparation and influence on the growth of cariogenic microorganismsAndrews, A.T. / Williams, R.J.H. / Brownsell, V.L. / Isgrove, F.H. / Jenkins, K. / Kanekanian, A.D. et al. | 2005
- 242
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Nitrogen extractability and functional properties of defatted Erythrina variegata flourJyothirmayi, T. / Prabhakara Rao, P.G. / Walde, S.G. et al. | 2005
- 248
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13C NMR and electrospray ionization mass spectrometric study of sucrose aqueous solutions at high pH: NMR measurement of sucrose dissociation constantPopov, K.I. / Sultanova, N. / Rönkkömäki, H. / Hannu-Kuure, M. / Jalonen, J. / Lajunen, L.H.J. / Bugaenko, I.F. / Tuzhilkin, V.I. et al. | 2005
- 254
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Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extractLi, Yunfeng / Guo, Changjiang / Yang, Jijun / Wei, Jingyu / Xu, Jing / Cheng, Shuang et al. | 2005
- 261
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An international quality assurance scheme for the quantitation of daidzein and genistein in food, urine and plasmaKey, Pauline E. / Finglas, Paul M. / Coldham, Nick / Botting, Nigel / Oldfield, Mark F. / Wood, Roger et al. | 2005
- 273
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Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional propertiesCevallos-Casals, Bolívar A. / Byrne, David / Okie, William R. / Cisneros-Zevallos, Luis et al. | 2005
- 281
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Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestionArgyri, Konstantina / Komaitis, Michael / Kapsokefalou, Maria et al. | 2005
- 290
-
Some functional properties of lupin proteins modified by lactic fermentation and extrusionLampart-Szczapa, Eleonora / Konieczny, Piotr / Nogala-Kałucka, Małgorzata / Walczak, Sylwia / Kossowska, Izabela / Malinowska, Marlena et al. | 2005
- 297
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Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperaturesSihufe, Guillermo A. / Zorrilla, Susana E. / Rubiolo, Amelia C. et al. | 2005
- 304
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Characteristics of Echinacea seed oilOomah, B. Dave / Dumon, Delphine / Cardador-Martínez, Anaberta / Godfrey, David V. et al. | 2005
- 313
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Study of natural mango juice spoilage and microbial contamination with Penicillium expansum by high resolution 1H NMR spectroscopyDuarte, Iola F. / Delgadillo, Ivonne / Gil, Ana M. et al. | 2005
- 325
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Volatile N-Nitrosamines in various fish productsYurchenko, S. / Mölder, U. et al. | 2005
- 334
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Effect of sample freezing on the SPME performance in the analysis of chiral volatile compounds in foodsFlores, Gema / Ruiz del Castillo, María Luisa / Blanch, Gracia Patricia / Herraiz, Marta et al. | 2005
- 340
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ANCM Bibliography| 2005
- CO2
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Editorial Board/Aims & Scope| 2005