Formation of dityrosine cross-links during breadmaking

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 7, 2006, Pages 2761-2766

  Rodriguez Mateos, Ana ^a   Millar, Sam J ^b   Bhandari, Dhan G ^b   Frazier, Richard A ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b CAMPDEN BRI   (United Kingdom)

Author keywords

Ascorbic acid; Breadmaking; Cross link; Dityrosine; Dough; Flour; HPLC; Tyrosine; Wheat

Indexed keywords

TRITICUM AESTIVUM;

ASCORBIC ACID; CROSS LINKING REAGENT; DITYROSINE; DRUG DERIVATIVE; GLUTEN; HYDROGEN PEROXIDE; PROTEIN; TYROSINE;

ARTICLE; BREAD; CHEMISTRY; FLOUR; FOOD HANDLING; METHODOLOGY;

ASCORBIC ACID; BREAD; CROSS-LINKING REAGENTS; FLOUR; FOOD HANDLING; GLUTEN; HYDROGEN PEROXIDE; PROTEINS; TYROSINE;

EID: 33645983921     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052933q     Document Type: Article

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