Changes in prolamin and high resistant starch composition during the production process of Boza, a traditional cereal-based beverage

European Food Research and Technology

Volumn 235, Issue 4, 2012, Pages 699-709

  Quintieri, Laura ^a   Monteverde, Annunziata ^a   Caputo, Leonardo ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Acid PAGE; Cereal protein; Cooking; Gliadin; RP HPLC

Indexed keywords

ACID-PAGE; CEREAL PROTEINS; EUROPEAN REGULATION; EXPERIMENTAL CONDITIONS; EXTRACTABILITY; EXTRACTION PROCEDURE; GLIADIN; GLUTENIN; PRODUCTION PROCESS; RESISTANT STARCH; REVERSE PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; RP-HPLC; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS;

COOKING; ELECTROPHORESIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRODUCTION ENGINEERING; PROTEINS; SODIUM; SODIUM SULFATE;

STARCH;

TRITICUM AESTIVUM;

EID: 84866437272     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1795-7     Document Type: Article

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