-
1
-
-
0344831345
-
Cereal lipids: Their composition and significance
-
Acker, L. 1974. Cereal lipids: Their composition and significance. Getreide Mehl Brot 28:181-187.
-
(1974)
Getreide Mehl Brot
, vol.28
, pp. 181-187
-
-
Acker, L.1
-
3
-
-
0041775820
-
La lipase du blé. Caractéristiques de son action en milieux aqueux et peu hydraté
-
Caillat, J. M., and Drapron, R. 1974. La lipase du blé. Caractéristiques de son action en milieux aqueux et peu hydraté. Ann. Technol. Agric. 23:273-286.
-
(1974)
Ann. Technol. Agric.
, vol.23
, pp. 273-286
-
-
Caillat, J.M.1
Drapron, R.2
-
4
-
-
0043097515
-
Lipid binding in wheat flours varying in breadmaking potential
-
Chiu, C. M., Pomeranz, Y., Shogren, M., and Finney, K. F. 1968. Lipid binding in wheat flours varying in breadmaking potential. Food Technol. 22:1157-1162.
-
(1968)
Food Technol.
, vol.22
, pp. 1157-1162
-
-
Chiu, C.M.1
Pomeranz, Y.2
Shogren, M.3
Finney, K.F.4
-
5
-
-
0003092805
-
Cereals lipids
-
K. J. Lorenz and K. Kulp, eds. Marcel Dekker: New York
-
Chung, O. K. 1991. Cereals lipids. Pages 497-553 in: Handbook of Cereal Science and Technology. K. J. Lorenz and K. Kulp, eds. Marcel Dekker: New York.
-
(1991)
Handbook of Cereal Science and Technology
, pp. 497-553
-
-
Chung, O.K.1
-
6
-
-
0000885651
-
Wheat flour lipids in breadmaking
-
Chung, O. K., Pomeranz, Y., and Finney, K. F. 1978. Wheat flour lipids in breadmaking. Cereal Chem. 55:598-918.
-
(1978)
Cereal Chem.
, vol.55
, pp. 598-918
-
-
Chung, O.K.1
Pomeranz, Y.2
Finney, K.F.3
-
7
-
-
0344831344
-
Flour lipids and dough development
-
Daniels, N. W. R., Frazier, P. J., and Wood, P. S. 1971. Flour lipids and dough development. Baker's Dig. 45(4):20-28.
-
(1971)
Baker's Dig.
, vol.45
, Issue.4
, pp. 20-28
-
-
Daniels, N.W.R.1
Frazier, P.J.2
Wood, P.S.3
-
8
-
-
0031890773
-
Effect of mixing conditions on the behavior of lipoxygenase, peroxidase, and catalase in wheat flour doughs
-
Delcros, J. F., Rakotozafy, L., Boussard, A., Davidou, S., Potus, J., and Nicolas, J. 1998. Effect of mixing conditions on the behavior of lipoxygenase, peroxidase, and catalase in wheat flour doughs. Cereal Chem. 75:85-93.
-
(1998)
Cereal Chem.
, vol.75
, pp. 85-93
-
-
Delcros, J.F.1
Rakotozafy, L.2
Boussard, A.3
Davidou, S.4
Potus, J.5
Nicolas, J.6
-
9
-
-
85153982756
-
Characteristics of lipolytic activity in cereal products
-
J. Holas, ed. Elsevier: Amsterdam
-
Drapron, R. 1983. Characteristics of lipolytic activity in cereal products. Proc. 7th World Cereal Bread Congr. J. Holas, ed. Elsevier: Amsterdam.
-
(1983)
Proc. 7th World Cereal Bread Congr.
-
-
Drapron, R.1
-
10
-
-
0014233898
-
Problèmes concernant l'activité lipolytique et lipoxygénasique des grains, graines et fruits oléagineux
-
Drapron, R., and Uzzan, A. 1968. Problèmes concernant l'activité lipolytique et lipoxygénasique des grains, graines et fruits oléagineux. Ann. Nutr. Aliment. 22:393-436.
-
(1968)
Ann. Nutr. Aliment.
, vol.22
, pp. 393-436
-
-
Drapron, R.1
Uzzan, A.2
-
11
-
-
0042276604
-
Méthodes de détermination de l'activité lipolytique des produits biologiques solides ou pâteux
-
Drapron, R., and Sclafani, L. 1969. Méthodes de détermination de l'activité lipolytique des produits biologiques solides ou pâteux. Ann. Technol. Agric. 18:5-16.
-
(1969)
Ann. Technol. Agric.
, vol.18
, pp. 5-16
-
-
Drapron, R.1
Sclafani, L.2
-
12
-
-
0011434250
-
Preliminary kinetic studies on the esterasic and lipolytic components of a commercial wheat germ lipase
-
Falidoglu, S., and Söylemez, Z. 1996. Preliminary kinetic studies on the esterasic and lipolytic components of a commercial wheat germ lipase. J. Agric. Food Chem. 44:3015-3017.
-
(1996)
J. Agric. Food Chem.
, vol.44
, pp. 3015-3017
-
-
Falidoglu, S.1
Söylemez, Z.2
-
13
-
-
0000736991
-
Lipoxygenase: Its biochemistry and role in breadmaking
-
Faubion, J. M., and Hoseney, R. C. 1981. Lipoxygenase: Its biochemistry and role in breadmaking. Cereal Chem. 58:175-180.
-
(1981)
Cereal Chem.
, vol.58
, pp. 175-180
-
-
Faubion, J.M.1
Hoseney, R.C.2
-
14
-
-
70449158340
-
A simple method for the isolation and purification of total lipids from animal tissues
-
Folch, J., Lees, M., and Stanley, G. H. S. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509.
-
(1957)
J. Biol. Chem.
, vol.226
, pp. 497-509
-
-
Folch, J.1
Lees, M.2
Stanley, G.H.S.3
-
15
-
-
84986865537
-
The effect of lipoxygenase action on the mechanical development of doughs from fat-extracted and reconstituted wheat flour
-
Frazier, P. J., Brimblecombe, F. A., Daniels, N. W. R., and Russell Eggitt, P. W. 1977. The effect of lipoxygenase action on the mechanical development of doughs from fat-extracted and reconstituted wheat flour. J. Sci. Food Agric. 28:247-254.
-
(1977)
J. Sci. Food Agric.
, vol.28
, pp. 247-254
-
-
Frazier, P.J.1
Brimblecombe, F.A.2
Daniels, N.W.R.3
Russell Eggitt, P.W.4
-
16
-
-
84985404337
-
Lipid-protein interactions during dough development
-
Frazier, P. J., Daniels, N. W. R., and Russell Eggitt, P. W. 1981. Lipid-protein interactions during dough development. J. Sci. Food Agric. 32:877-897.
-
(1981)
J. Sci. Food Agric.
, vol.32
, pp. 877-897
-
-
Frazier, P.J.1
Daniels, N.W.R.2
Russell Eggitt, P.W.3
-
17
-
-
0004637707
-
Enzymic degradation of cereal lipids
-
P. J. Barnes, ed. Academic Press: London
-
Galliard, T. 1983. Enzymic degradation of cereal lipids. Pages 111-147 in: Lipids in Cereal Technology. P. J. Barnes, ed. Academic Press: London.
-
(1983)
Lipids in Cereal Technology
, pp. 111-147
-
-
Galliard, T.1
-
18
-
-
0007174054
-
Oxygen consumption of aqueous suspensions of wheat wholemeal, bran and germ: Involvement of lipase and lipoxygenase
-
Galliard, T. 1986. Oxygen consumption of aqueous suspensions of wheat wholemeal, bran and germ: Involvement of lipase and lipoxygenase. J. Cereal Sci. 4:33-50.
-
(1986)
J. Cereal Sci.
, vol.4
, pp. 33-50
-
-
Galliard, T.1
-
19
-
-
0001802915
-
Lipoxygenase pathway in cereals
-
Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN
-
Gardner, H. W. 1988. Lipoxygenase pathway in cereals. Pages 161-215 in: Advances in Cereal Science and Technology. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
-
(1988)
Advances in Cereal Science and Technology
, pp. 161-215
-
-
Gardner, H.W.1
-
20
-
-
0042625158
-
Lipides libres et liés de farines de blés tendres
-
Genot, C., Drapron, R., and Badilian, B. 1984. Lipides libres et liés de farines de blés tendres. Sci. Aliments 4:631-657.
-
(1984)
Sci. Aliments
, vol.4
, pp. 631-657
-
-
Genot, C.1
Drapron, R.2
Badilian, B.3
-
21
-
-
0006377528
-
Lipases for industrial uses
-
Godfrey, T. 1995. Lipases for industrial uses. Lipid Technol. 7:58-61.
-
(1995)
Lipid Technol.
, vol.7
, pp. 58-61
-
-
Godfrey, T.1
-
22
-
-
0041088655
-
Aging and storage studies of flours and air classified flour fractions
-
Gracza, R. 1965. Aging and storage studies of flours and air classified flour fractions. Cereal Chem. 42:333-358.
-
(1965)
Cereal Chem.
, vol.42
, pp. 333-358
-
-
Gracza, R.1
-
23
-
-
84969443964
-
Enzymatic oxidation of linoleic acid and glycerol-1-monolinoleate in doughs and flour-water suspensions
-
Graveland, A. 1970. Enzymatic oxidation of linoleic acid and glycerol-1-monolinoleate in doughs and flour-water suspensions. J. Am. Oil Chem. Soc. 47:352-361.
-
(1970)
J. Am. Oil Chem. Soc.
, vol.47
, pp. 352-361
-
-
Graveland, A.1
-
24
-
-
0029919937
-
Safety evaluation of a lipase expressed in Aspergillus orizae
-
Greenhough, R. J., Perry, C. J., and Stavnsbjerg, M. 1996. Safety evaluation of a lipase expressed in Aspergillus orizae. Food Chem. Toxic. 34:161-166.
-
(1996)
Food Chem. Toxic.
, vol.34
, pp. 161-166
-
-
Greenhough, R.J.1
Perry, C.J.2
Stavnsbjerg, M.3
-
25
-
-
0001732045
-
Mixograph studies. IV. The mechanism by which lipoxygenase increases mixing tolerance
-
Hoseney, R. C., Rao, H., Faubion, J., and Sidhu, J. S. 1980. Mixograph studies. IV. The mechanism by which lipoxygenase increases mixing tolerance. Cereal Chem. 57:163-166.
-
(1980)
Cereal Chem.
, vol.57
, pp. 163-166
-
-
Hoseney, R.C.1
Rao, H.2
Faubion, J.3
Sidhu, J.S.4
-
26
-
-
0039090470
-
-
U.S. patent 3,368,903
-
Johnson, H., Eileen, A., and Welch, N. 1968. Baked goods dough and method. U.S. patent 3,368,903.
-
(1968)
Baked Goods Dough and Method
-
-
Johnson, H.1
Eileen, A.2
Welch, N.3
-
27
-
-
0010295018
-
Verbesserung der Backereigenschaften von Weizenmehlen durch die Typ II-Lipoxygenase aus Sojabohnen
-
Kieffer, R., and Grosch, W. 1980. Verbesserung der Backereigenschaften von Weizenmehlen durch die Typ II-Lipoxygenase aus Sojabohnen. Z. Lebensm. Unters. Forsch. 170:258-261.
-
(1980)
Z. Lebensm. Unters. Forsch.
, vol.170
, pp. 258-261
-
-
Kieffer, R.1
Grosch, W.2
-
28
-
-
84864891875
-
Thin layer chromatography of lipids
-
Mangold, H. K. 1961. Thin layer chromatography of lipids. J. Am. Oil Chem. Soc. 38:708-727.
-
(1961)
J. Am. Oil Chem. Soc.
, vol.38
, pp. 708-727
-
-
Mangold, H.K.1
-
29
-
-
84986754900
-
Changes in wheat lipids during mixing and resting of flour water doughs
-
Mann, D. L., and Morrison, W. R. 1974. Changes in wheat lipids during mixing and resting of flour water doughs. J. Sci. Food Agric. 25:1109-1119.
-
(1974)
J. Sci. Food Agric.
, vol.25
, pp. 1109-1119
-
-
Mann, D.L.1
Morrison, W.R.2
-
30
-
-
84986774106
-
Effect of ingredients on the oxidation of linoleic acid by lipoxygenase in bread doughs
-
Mann, D. L., and Morrison, W. R. 1975. Effect of ingredients on the oxidation of linoleic acid by lipoxygenase in bread doughs. J. Sci. Food Agric. 26:493-505.
-
(1975)
J. Sci. Food Agric.
, vol.26
, pp. 493-505
-
-
Mann, D.L.1
Morrison, W.R.2
-
31
-
-
0000620743
-
Lipid-protein interactions in wheat gluten: A phosphorus nuclear magnetic resonance spectroscopy and freeze-fracture electron microscopy study
-
Marion, D., Leroux, C., Akoka, S., Tellier, C., and Gallant, D. 1987. Lipid-protein interactions in wheat gluten: A phosphorus nuclear magnetic resonance spectroscopy and freeze-fracture electron microscopy study. J. Cereal Sci. 5:101-115.
-
(1987)
J. Cereal Sci.
, vol.5
, pp. 101-115
-
-
Marion, D.1
Leroux, C.2
Akoka, S.3
Tellier, C.4
Gallant, D.5
-
32
-
-
77956491350
-
Baking quality of wheat flours
-
McRitchie, F. 1984. Baking quality of wheat flours. Adv. Food Res. 29:201-277.
-
(1984)
Adv. Food Res.
, vol.29
, pp. 201-277
-
-
McRitchie, F.1
-
33
-
-
0039701299
-
Specificity of lipase produced by Rhyzopus Delemar and its utilization in bread making
-
Mohsen, S. M., Alian, A. M., Attia, R., and El-Azhary, T. 1986. Specificity of lipase produced by Rhyzopus Delemar and its utilization in bread making. Egypt. J. Food Sci. 14:175-182.
-
(1986)
Egypt. J. Food Sci.
, vol.14
, pp. 175-182
-
-
Mohsen, S.M.1
Alian, A.M.2
Attia, R.3
El-Azhary, T.4
-
34
-
-
0345694371
-
Lipids in flour, dough and bread
-
Morrison, W. R. 1976. Lipids in flour, dough and bread. Baker's Dig. 48(8): 29-48.
-
(1976)
Baker's Dig.
, vol.48
, Issue.8
, pp. 29-48
-
-
Morrison, W.R.1
-
35
-
-
0001856782
-
Acyl lipids in cereal
-
P. J. Barnes, ed. Academic Press: London
-
Morrison, W. R. 1983. Acyl lipids in cereal. Pages 11-32 in: Lipids in Cereal Technology. P. J. Barnes, ed. Academic Press: London.
-
(1983)
Lipids in Cereal Technology
, pp. 11-32
-
-
Morrison, W.R.1
-
36
-
-
84986769208
-
Oxidation of free and esterified linoleic and linolenic acids in bread doughs by wheat and soya lipoxygenase
-
Morrison, W. R., and Panpaprai, R. 1975. Oxidation of free and esterified linoleic and linolenic acids in bread doughs by wheat and soya lipoxygenase. J. Sci. Food Agric. 26:1225-1236.
-
(1975)
J. Sci. Food Agric.
, vol.26
, pp. 1225-1236
-
-
Morrison, W.R.1
Panpaprai, R.2
-
37
-
-
0011058425
-
The application of enzymes in baking
-
S. A. G. F. Angelino, R. J. Hamer, W. Van Hartingsveldt, F. Heidekamp, and J. P. Van Der Lugt, eds. Nutrition and Food Research Institute: Wageningen, Netherlands
-
Mutsaers, J. H. G. M. 1996. The application of enzymes in baking. Pages 160-163 in: Proc. 1st Eur. Symp. Enzymes Grain Processing. S. A. G. F. Angelino, R. J. Hamer, W. Van Hartingsveldt, F. Heidekamp, and J. P. Van Der Lugt, eds. Nutrition and Food Research Institute: Wageningen, Netherlands.
-
(1996)
Proc. 1st Eur. Symp. Enzymes Grain Processing
, pp. 160-163
-
-
Mutsaers, J.H.G.M.1
-
38
-
-
0001161948
-
Effets de différents paramètres sur la destruction des pigments caroténoides de la farine de blé tendre au cours du pétrissage
-
Nicolas, J. 1978. Effets de différents paramètres sur la destruction des pigments caroténoides de la farine de blé tendre au cours du pétrissage. Ann. Technol. Agric. 27:695-713.
-
(1978)
Ann. Technol. Agric.
, vol.27
, pp. 695-713
-
-
Nicolas, J.1
-
39
-
-
0002248183
-
Lipoxygenase and some related enzymes in breadmaking
-
P. J. Barnes, ed. Academic Press: London
-
Nicolas, J., and Drapron, R. 1983. Lipoxygenase and some related enzymes in breadmaking. Pages 213-235 in: Lipids in Cereal Technology. P. J. Barnes, ed. Academic Press: London.
-
(1983)
Lipids in Cereal Technology
, pp. 213-235
-
-
Nicolas, J.1
Drapron, R.2
-
40
-
-
84986773985
-
Purification and some properties of wheat germ lipoxygenase
-
Nicolas, J., Autran, M., and Drapron, R. 1982. Purification and some properties of wheat germ lipoxygenase. J. Sci. Food Agric. 33:365-372.
-
(1982)
J. Sci. Food Agric.
, vol.33
, pp. 365-372
-
-
Nicolas, J.1
Autran, M.2
Drapron, R.3
-
41
-
-
0004883383
-
Solubilization and purification of membrane-bound lipases from wheat flour
-
O'Connor, J., and Harwood, J. L. 1992. Solubilization and purification of membrane-bound lipases from wheat flour. J. Cereal Sci. 16:141-152.
-
(1992)
J. Cereal Sci.
, vol.16
, pp. 141-152
-
-
O'Connor, J.1
Harwood, J.L.2
-
43
-
-
0001827676
-
The relationship of free lipids and flour proteins in breadmaking quality
-
Panozzo, J. F., Hannah, M. C., O'Brien, L., and Bekes, B. 1993. The relationship of free lipids and flour proteins in breadmaking quality. J. Cereal Sci. 17:47-62.
-
(1993)
J. Cereal Sci.
, vol.17
, pp. 47-62
-
-
Panozzo, J.F.1
Hannah, M.C.2
O'Brien, L.3
Bekes, B.4
-
44
-
-
0345694368
-
Wheat flour lipids. A minor component of major importance in breadmaking
-
Pomeranz, Y. 1967. Wheat flour lipids. A minor component of major importance in breadmaking. Baker's Dig. 41(5):48-50,170.
-
(1967)
Baker's Dig.
, vol.41
, Issue.5
, pp. 48-50
-
-
Pomeranz, Y.1
-
45
-
-
0345694369
-
Lipids in cereal products
-
P. J. Barnes, ed. Academic Press: London
-
Pomeranz, Y., and Chung, O. K. 1983. Lipids in cereal products. Pages 287-303 in: Lipids in Cereal Technology. P. J. Barnes, ed. Academic Press: London.
-
(1983)
Lipids in Cereal Technology
, pp. 287-303
-
-
Pomeranz, Y.1
Chung, O.K.2
-
46
-
-
0000283842
-
Purification and characterization of lipoxygenase isozymes from wheat germ
-
Shiiba, K., Negishi, Y., Okada, K., and Nagao, S. 1991. Purification and characterization of lipoxygenase isozymes from wheat germ. Cereal Chem. 68:115-122.
-
(1991)
Cereal Chem.
, vol.68
, pp. 115-122
-
-
Shiiba, K.1
Negishi, Y.2
Okada, K.3
Nagao, S.4
-
47
-
-
0040868706
-
New developments of enzymes for the baking industry
-
AIOS: Madrid
-
Si, J. Q. 1995. New developments of enzymes for the baking industry. Proc. AIOS Congr. AIOS: Madrid.
-
(1995)
Proc. AIOS Congr.
-
-
Si, J.Q.1
-
48
-
-
0031506767
-
Synergistic effect of enzymes for breadmaking
-
Si, J. Q. 1997. Synergistic effect of enzymes for breadmaking. Cereal Foods World 42:802-807.
-
(1997)
Cereal Foods World
, vol.42
, pp. 802-807
-
-
Si, J.Q.1
-
49
-
-
0344831335
-
Effect of lipase on breadmaking in correlation with their effects on dough rheology and wheat lipids
-
Am. Assoc. Cereal Chem.: St. Paul, MN
-
Si, J. Q., and Hansen, T. T. 1994. Effect of lipase on breadmaking in correlation with their effects on dough rheology and wheat lipids. Proc. Int. Symp. AACC/ICC/CCOA. Am. Assoc. Cereal Chem.: St. Paul, MN.
-
(1994)
Proc. Int. Symp. AACC/ICC/CCOA
-
-
Si, J.Q.1
Hansen, T.T.2
-
50
-
-
0345262716
-
The glycerol ester hydrolases of wheat germ
-
Stauffer, C. E., and Glass, R. L. 1966. The glycerol ester hydrolases of wheat germ. Cereal Chem. 43:644-657.
-
(1966)
Cereal Chem.
, vol.43
, pp. 644-657
-
-
Stauffer, C.E.1
Glass, R.L.2
-
51
-
-
0006220691
-
Oxidation of linoleic acid in doughs and aqueous suspensions of wholemeal flours: Effect of storage
-
Tait, S. P. C., and Galliard, T. 1988. Oxidation of linoleic acid in doughs and aqueous suspensions of wholemeal flours: Effect of storage. J. Cereal Sci. 8:55-67.
-
(1988)
J. Cereal Sci.
, vol.8
, pp. 55-67
-
-
Tait, S.P.C.1
Galliard, T.2
-
52
-
-
0345262715
-
The role of lipids in oxidation of dough
-
Tsen, C. C., and Hlynka, I. 1962. The role of lipids in oxidation of dough. Cereal Chem. 39:209-219.
-
(1962)
Cereal Chem.
, vol.39
, pp. 209-219
-
-
Tsen, C.C.1
Hlynka, I.2
-
53
-
-
0040586750
-
A rapid method for the extraction of lipids from wheat products
-
Tsen, C. C., Levi, I., and Hlynka, I. 1962. A rapid method for the extraction of lipids from wheat products. Cereal Chem. 39:195-203.
-
(1962)
Cereal Chem.
, vol.39
, pp. 195-203
-
-
Tsen, C.C.1
Levi, I.2
Hlynka, I.3
-
54
-
-
0344399823
-
Enzymatischer Carotinabbau in Erbsen, Sojabohnen, Weizen und Leinsamen
-
Weber, F., Laskawy, G., and Grosch, W. 1973. Enzymatischer Carotinabbau in Erbsen, Sojabohnen, Weizen und Leinsamen. Z. Lebensm. Unters. Forsch. 152:324-331.
-
(1973)
Z. Lebensm. Unters. Forsch.
, vol.152
, pp. 324-331
-
-
Weber, F.1
Laskawy, G.2
Grosch, W.3
-
55
-
-
0001062274
-
Lipoxygenases
-
D. S. Robinson and N. A. M. Eskin, eds. Elsevier Applied Science: London
-
Whitaker, J. R. 1991. Lipoxygenases. Pages 175-215 in: Oxidative Enzymes in Food. D. S. Robinson and N. A. M. Eskin, eds. Elsevier Applied Science: London.
-
(1991)
Oxidative Enzymes in Food
, pp. 175-215
-
-
Whitaker, J.R.1
|