Behavior of Triticum durum Desf. Arabinoxylans and arabinogalactan peptides during industrial pasta processing

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 4, 2001, Pages 1783-1789

  Ingelbrecht, J A ^a   Verwimp, T ^a   Grobet, P J ^a   Delcour, J A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Arabinogalactan peptide; Arabinoxylan; Durum wheat (Triticum durum Desf.); Spaghetti

Indexed keywords

ARABINOGALACTAN; ARABINOXYLAN; PEPTIDE DERIVATIVE; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; COOKING; ENZYME ACTIVITY; FOOD PROCESSING; GAS CHROMATOGRAPHY; HYDROLYSIS; MOLECULAR WEIGHT; PROTON NUCLEAR MAGNETIC RESONANCE; WHEAT;

CHROMATOGRAPHY, GAS; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; GALACTANS; MAGNETIC RESONANCE SPECTROSCOPY; TIME FACTORS; TRITICUM; XYLANS;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0034861415     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0009089     Document Type: Article

References (5)

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5. Ingelbrecht, J. A.; Verwimp, T.; Delcour, J. A. Endoxylanases in durum wheat semolina processing: solubilization of arabinoxylans, action of endogenous inhibitors and effects on rheological properties. J. Agric. Food Chem. 2000, 48, 2017-2022.