-
1
-
-
4644312072
-
-
Ph.D. Dissertation, North Dakota State University, Fargo, ND
-
Rodriguez-Palacios, H. R. The effect of α-amylases and their degradation products on the retrogradation, recrystalization and firming of wheat starch gels - Relationship to bread staling. Ph.D. Dissertation, North Dakota State University, Fargo, ND, 1998.
-
(1998)
The Effect of α-Amylases and their Degradation Products on the Retrogradation, Recrystalization and Firming of Wheat Starch Gels - Relationship to Bread Staling
-
-
Rodriguez-Palacios, H.R.1
-
2
-
-
4644275778
-
Effect of α-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels: Relationship to bread staling
-
Palacios, H. R.; Schwarz, P. B.; D'Appolonia, B. L. Effect of α-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels: relationship to bread staling. J. Agric. Food Chem. 2004, 52, 5978-5986.
-
(2004)
J. Agric. Food Chem.
, vol.52
, pp. 5978-5986
-
-
Palacios, H.R.1
Schwarz, P.B.2
D'Appolonia, B.L.3
-
3
-
-
0342869049
-
Kinetics of phase change. I. General theory
-
Avrami, M. Kinetics of phase change. I. General theory. J. Phys. Chem. 1939, 7, 1103-1112.
-
(1939)
J. Phys. Chem.
, vol.7
, pp. 1103-1112
-
-
Avrami, M.1
-
4
-
-
0001336124
-
Kinetics of phase change. II. Transformation-time relations for random distribution of nuclei
-
Avrami, M. Kinetics of phase change. II. Transformation-time relations for random distribution of nuclei. J. Phys. Chem. 1940, 8, 212-224.
-
(1940)
J. Phys. Chem.
, vol.8
, pp. 212-224
-
-
Avrami, M.1
-
5
-
-
0346395110
-
Kinetics of phase change. III. Granulation, phase change, and microstructure
-
Avrami, M. Kinetics of phase change. III. Granulation, phase change, and microstructure. J. Phys. Chem. 1941, 9, 177-184.
-
(1941)
J. Phys. Chem.
, vol.9
, pp. 177-184
-
-
Avrami, M.1
-
6
-
-
0040891015
-
Crystallization phenomena in polymers. II. The course of the crystallization
-
Morgan, L. B. Crystallization phenomena in polymers. II. The course of the crystallization. Philos. Trans. R. Soc. 1955, 247A, 13-22.
-
(1955)
Philos. Trans. R. Soc.
, vol.247 A
, pp. 13-22
-
-
Morgan, L.B.1
-
7
-
-
0001707249
-
The elastic modulus of bread crumb in linear compression in relation to staling
-
Cornford, S. J.; Axford, D. W. E.; Elton, G. A. H. The elastic modulus of bread crumb in linear compression in relation to staling. Cereal Chem. 1964, 41, 216-229.
-
(1964)
Cereal Chem.
, vol.41
, pp. 216-229
-
-
Cornford, S.J.1
Axford, D.W.E.2
Elton, G.A.H.3
-
8
-
-
0000467699
-
A kinetic study of bread staling by differential scanning calorimetry and compressibility measurements. The effect of added monoglyceride
-
Russell, P. L. A Kinetic study of bread staling by differential scanning calorimetry and compressibility measurements. The effect of added monoglyceride. J. Cereal Sci. 1983, 1, 297-303.
-
(1983)
J. Cereal Sci.
, vol.1
, pp. 297-303
-
-
Russell, P.L.1
-
9
-
-
0002517793
-
A food polymer approach to selected aspects of starch gelatinization and retrogradation
-
Millane, R. P., BeMiller, J. N., Chandrasekaran, R., Eds.; Elsevier Applied Science: New York
-
Slade, L.; Levine, H. A food polymer approach to selected aspects of starch gelatinization and retrogradation. In Frontiers in Carbohydrate Research-1: Food Applications; Millane, R. P., BeMiller, J. N., Chandrasekaran, R., Eds.; Elsevier Applied Science: New York, 1989; pp 215-270.
-
(1989)
Frontiers in Carbohydrate Research-1: Food Applications
, pp. 215-270
-
-
Slade, L.1
Levine, H.2
-
10
-
-
46549104782
-
The roles of amylose and amylopectin in the gelation and retrogradation of starch
-
Miles, M. J.; Morris, V. J.; Orford, P. D.; Ring, S. G. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr. Res. 1985, 135, 271-281.
-
(1985)
Carbohydr. Res.
, vol.135
, pp. 271-281
-
-
Miles, M.J.1
Morris, V.J.2
Orford, P.D.3
Ring, S.G.4
-
11
-
-
0000477350
-
The application of polymer crystal growth theory to the kinetics of formation of the B-amylose polymorph in a 50% wheat-starch gel
-
Marsh, R. D. L.; Blanshard, J. M. The application of polymer crystal growth theory to the kinetics of formation of the B-amylose polymorph in a 50% wheat-starch gel. Carbohydr. Polym. 1988, 9, 301-317.
-
(1988)
Carbohydr. Polym.
, vol.9
, pp. 301-317
-
-
Marsh, R.D.L.1
Blanshard, J.M.2
-
12
-
-
0000073772
-
Bread staling: X-ray diffraction studies on bread supplemented with α-amylases from different sources
-
Dragsdorf, R. F.; Varriano-Marston, E. Bread staling: X-ray diffraction studies on bread supplemented with α-amylases from different sources. Cereal Chem. 1980, 57, 310-314.
-
(1980)
Cereal Chem.
, vol.57
, pp. 310-314
-
-
Dragsdorf, R.F.1
Varriano-Marston, E.2
-
13
-
-
0000058286
-
A mechanism of bread firming. II. Role of starch hydrolyzing enzymes
-
Martin, M. L.; Hoseney, R. C. A mechanism of bread firming. II. Role of starch hydrolyzing enzymes. Cereal Chem. 1991, 68, 503-507.
-
(1991)
Cereal Chem.
, vol.68
, pp. 503-507
-
-
Martin, M.L.1
Hoseney, R.C.2
-
14
-
-
0040975822
-
The relationship of dextrins in bread to staling and crumb gumminess
-
RACI: Christchurch, New Zealand
-
Every, D.; Mann, J. D.; Ross, M.. The relationship of dextrins in bread to staling and crumb gumminess. In Proceedings of the 42nd Royal Australian Chemical Institute, Cereal Chemistry Conference; RACI: Christchurch, New Zealand, 1992; pp 179-186.
-
(1992)
Proceedings of the 42nd Royal Australian Chemical Institute, Cereal Chemistry Conference
, pp. 179-186
-
-
Every, D.1
Mann, J.D.2
Ross, M.3
-
15
-
-
0039196970
-
An investigation of commercial fungal and bacterial α-amylase preparations in baking
-
Conn, J. F.; Johnson, J. A.; Miller, B. S. An investigation of commercial fungal and bacterial α-amylase preparations in baking. Cereal Chem. 1950, 27, 191-205.
-
(1950)
Cereal Chem.
, vol.27
, pp. 191-205
-
-
Conn, J.F.1
Johnson, J.A.2
Miller, B.S.3
-
16
-
-
0003823164
-
A comparison of cereal, fungal, and bacterial α-amylases as supplements for breadmaking
-
Miller, B. S.; Johnson, J. A.; Palmer, D. L. A comparison of cereal, fungal, and bacterial α-amylases as supplements for breadmaking. Food Technol. 1953, 7, 38-42.
-
(1953)
Food Technol.
, vol.7
, pp. 38-42
-
-
Miller, B.S.1
Johnson, J.A.2
Palmer, D.L.3
-
17
-
-
0000945278
-
The bread staling problem. X-ray diffraction studies on breads containing a cross-linked starch and a heat-stable amylase
-
Zobel, H. F.; Senti, F. R. The bread staling problem. X-ray diffraction studies on breads containing a cross-linked starch and a heat-stable amylase. Cereal Chem. 1959, 36, 441-451.
-
(1959)
Cereal Chem.
, vol.36
, pp. 441-451
-
-
Zobel, H.F.1
Senti, F.R.2
-
18
-
-
0001777237
-
Staling in starch breads: The effect of antistaling α-amylase
-
Morgan, K. R.; Hurt, L.; Gerrard, J.; Every, D.; Ross, M.; Gilpin, M. Staling in starch breads: The effect of antistaling α-amylase. Starch/Staerke 1997, 49, 54-59.
-
(1997)
Starch/Staerke
, vol.49
, pp. 54-59
-
-
Morgan, K.R.1
Hurt, L.2
Gerrard, J.3
Every, D.4
Ross, M.5
Gilpin, M.6
-
19
-
-
0000725935
-
The role of maltodextrins in the staling of bread
-
Gerrard, J. A.; Every, D.; Sutton, K. H.; Gilpin, M. J. The role of maltodextrins in the staling of bread. J. Cereal Sci. 1997, 26, 201-209.
-
(1997)
J. Cereal Sci.
, vol.26
, pp. 201-209
-
-
Gerrard, J.A.1
Every, D.2
Sutton, K.H.3
Gilpin, M.J.4
|