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Volumn 43, Issue 10, 1998, Pages 763-766

Food Uses for Ancient Wheats

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EID: 0032340006     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (27)

References (18)
  • 1
    • 0020438607 scopus 로고
    • Effects of gliadin-derived peptides from bread and durum wheats on small intestine cultures from rat fetus and coeliac children
    • Auricchio, S., DeRitis, G., DeVincenzi, M., Occorsio, P., and Silano, V. Effects of gliadin-derived peptides from bread and durum wheats on small intestine cultures from rat fetus and coeliac children. Pediatr. Res. 16:1004, 1982.
    • (1982) Pediatr. Res. , vol.16 , pp. 1004
    • Auricchio, S.1    DeRitis, G.2    DeVincenzi, M.3    Occorsio, P.4    Silano, V.5
  • 4
    • 0039466950 scopus 로고    scopus 로고
    • The history of cereals
    • A. Bell, trans. Blackwell Publishers, Cambridge, MA, 1992. In French
    • Toussaint-Samat, M. The history of cereals. Page 127 in: A History of Food. A. Bell, trans. Blackwell Publishers, Cambridge, MA, 1992. (In French)
    • A History of Food , pp. 127
    • Toussaint-Samat, M.1
  • 6
    • 0000837515 scopus 로고    scopus 로고
    • Kernel, milling and baking properties of spring-type spelt and einkorn wheats
    • Abdel-Aal, E.-S. M., Hucl, P., Sosulski, F. W., and Bhirud, P. R. Kernel, milling and baking properties of spring-type spelt and einkorn wheats. J. Cereal Sci. 26:363, 1997.
    • (1997) J. Cereal Sci. , vol.26 , pp. 363
    • Abdel-Aal, E.-S.M.1    Hucl, P.2    Sosulski, F.W.3    Bhirud, P.R.4
  • 7
    • 0001568061 scopus 로고
    • Grain, flour, and dough characteristics of selected strains of diploid wheat, Triticum monococcum L.
    • D'Egidio, M. G., Nardi, S., and Vallega, V. Grain, flour, and dough characteristics of selected strains of diploid wheat, Triticum monococcum L. Cereal Chem. 70:298, 1993.
    • (1993) Cereal Chem. , vol.70 , pp. 298
    • D'Egidio, M.G.1    Nardi, S.2    Vallega, V.3
  • 8
    • 0001866770 scopus 로고
    • Bread baking and dough mixing quality of diploid wheat, Triticum monococcum L.
    • D'Egidio, M. G., and Vallega, V. Bread baking and dough mixing quality of diploid wheat, Triticum monococcum L. Ital. Food Bev. Technol. 4:6, 1994.
    • (1994) Ital. Food Bev. Technol. , vol.4 , pp. 6
    • D'Egidio, M.G.1    Vallega, V.2
  • 11
    • 0003497429 scopus 로고
    • Method 08-03, approved April 1961, revised October 1976 and October 1981, reviewed October 1994; Method 26-42, approved April 1961, final approval October 1988; Method 30-20, approved April 1961, revised October 1975, reviewed October 1982 and October 1994; Method 32-21, approved November 89, reviewed October 1994. Method 38-11, approved April 1961 (8th ed.); Method 46-11 A, approved October 1976, revised October 1982 and September 1985, reviewed October 1994; Method 54-40, first approved April 1961 (8th ed.); Method 54-40A, final approval November 1995; Method 56-61A, approved April 1964, reviewed October 1982 and October 1994. The Association: St. Paul, MN
    • American Association of Cereal Chemists. Approved Methods of the AACC, 9th ed. Method 08-03, approved April 1961, revised October 1976 and October 1981, reviewed October 1994; Method 26-42, approved April 1961, final approval October 1988; Method 30-20, approved April 1961, revised October 1975, reviewed October 1982 and October 1994; Method 32-21, approved November 89, reviewed October 1994. Method 38-11, approved April 1961 (8th ed.); Method 46-11 A, approved October 1976, revised October 1982 and September 1985, reviewed October 1994; Method 54-40, first approved April 1961 (8th ed.); Method 54-40A, final approval November 1995; Method 56-61A, approved April 1964, reviewed October 1982 and October 1994. The Association: St. Paul, MN, 1995.
    • (1995) Approved Methods of the AACC, 9th Ed.
  • 12
    • 0000382723 scopus 로고
    • The centrifuge method for determining flour absorption in hard red spring wheats
    • Sosulski, F. W. The centrifuge method for determining flour absorption in hard red spring wheats. Cereal Chem. 39:344, 1962.
    • (1962) Cereal Chem. , vol.39 , pp. 344
    • Sosulski, F.W.1
  • 13
    • 21444440101 scopus 로고    scopus 로고
    • Nutritional, functional and sensory properties of wheat, rice and fababean blends texturized by drum drying
    • Abdel-Aal, E.-S. M., Sosulski, F. W., Shehata, A. A. Y., and Youssef, M. M. Nutritional, functional and sensory properties of wheat, rice and fababean blends texturized by drum drying. Int. J. Food Sci. Technol. 31:257, 1996.
    • (1996) Int. J. Food Sci. Technol. , vol.31 , pp. 257
    • Abdel-Aal, E.-S.M.1    Sosulski, F.W.2    Shehata, A.A.Y.3    Youssef, M.M.4
  • 15
    • 0018370131 scopus 로고
    • Determination of the activity of lipoxygenase (lipoxidase)
    • Grossman, S., and Zakut, R. Determination of the activity of lipoxygenase (lipoxidase). Methods Biochem. Anal. 25:303, 1979.
    • (1979) Methods Biochem. Anal. , vol.25 , pp. 303
    • Grossman, S.1    Zakut, R.2
  • 16
    • 0029188303 scopus 로고
    • Compositional and nutritional characteristics of spring einkom and spelt wheats
    • Abdel-Aal, E.-S. M., Hucl, P., and Sosulski, F. W. Compositional and nutritional characteristics of spring einkom and spelt wheats. Cereal Chem. 72:621, 1995.
    • (1995) Cereal Chem. , vol.72 , pp. 621
    • Abdel-Aal, E.-S.M.1    Hucl, P.2    Sosulski, F.W.3
  • 17
    • 0029773360 scopus 로고    scopus 로고
    • Nutrient composition and content of antinutritional factors in spelt (Triticum spelta L.)
    • Grela, E. R. Nutrient composition and content of antinutritional factors in spelt (Triticum spelta L.). J. Sci. Food Agric. 47:399, 1996.
    • (1996) J. Sci. Food Agric. , vol.47 , pp. 399
    • Grela, E.R.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.