Foaming of differently processed oats: Role of nonpolar lipids and tryptophanin proteins

Cereal Chemistry

Volumn 88, Issue 3, 2011, Pages 239-244

  Kaukonen, O ^a   Sontag Strohm, T ^a   Salovaara, H ^a   Lampi, A M ^a   Sibakov, J ^b   Loponen, J ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CARBON DIOXIDE; FOAMS; PROTEINS; SUPERCRITICAL FLUID EXTRACTION; VEGETABLE OILS;

AQUEOUS PHASIS; FOAM STABILITY; FOAM STRUCTURE; FOAMING CAPACITIES; FOAMING PROPERTIES; LIPID-BINDING PROTEINS; MATRIX; NON-POLAR; PROPERTY; WATER EXTRACTS;

LIPIDS;

GLUTEN; LIPID; LIPID BINDING PROTEIN; NONPOLAR LIPID; TRIACYLGLYCEROL; TRYPTOPHAN; UNCLASSIFIED DRUG;

ARTICLE; EXTRACELLULAR MATRIX; EXTRACTION RATIO; FOAM STABILITY; FOAMING; LIPID ANALYSIS; LIPID COMPOSITION; LIQUID CHROMATOGRAPHY; MOISTURE; OAT; PROCESSED FOOD; PROCESSED OATS; PROTEIN ANALYSIS; PROTEIN CONTENT; SEQUENCE ANALYSIS; SURFACE PROPERTY; THIN LAYER CHROMATOGRAPHY; VISCOSITY;

AVENA; TRITICUM AESTIVUM;

EID: 79958147725     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-11-10-0154     Document Type: Article

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