Extrusion chemistry of wheat flour proteins: I. Free radical formation

Cereal Chemistry

Volumn 76, Issue 5, 1999, Pages 748-755

  Schaich, K M ^a   Rebello, C A ^a,b  

^a RUTGERS UNIVERSITY   (United States)

^b CAMPBELL SOUP COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTRON SPIN RESONANCE SPECTROSCOPY; EXTRUSION; FREE RADICALS; MOISTURE; PROTEINS; SULFUR COMPOUNDS;

%MOISTURE; ELECTRON PARAMAGNETIC RESONANCE SPECTROSCOPY; FRACTIONAL FACTORIAL EXPERIMENTAL DESIGN; FREE RADICAL PRODUCTIONS; PROTEIN CONTENTS; RADICAL FORMATION; RED WHEAT; RESONANCE SIGNALS; SCREW SPEED; WHEAT FLOURS;

PARAMAGNETIC RESONANCE;

DISULFIDE; FREE RADICAL; NITROGEN; THIOL DERIVATIVE;

ARTICLE; ELECTRON SPIN RESONANCE; FLOUR; FLOW RATE; MOISTURE; PROTEIN ANALYSIS; PROTEIN CONTENT; WHEAT;

TRITICUM AESTIVUM;

EID: 0032830584     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.5.748     Document Type: Article

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