Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality

Food Chemistry

Volumn 164, Issue , 2014, Pages 158-165

  Janić Hajnal, Elizabet ^a   Tomić, Jelena ^a   Torbica, Aleksandra ^a   Rakita, Sldana ^a   Pojić, Milica ^a   Živančev, Dragan ^a   Hadndev, Miroslav ^a   Dapčević Hadndev, Tamara ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Free amino groups; Gluten quality; Wheat and flour maturation

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

ELECTROPHORETIC PROPERTY; FREE AMINO GROUPS; GLUTEN PROTEIN; INCUBATION TEMPERATURES; INCUBATION TIME; MATURATION PERIODS; PROTEOLYTIC ACTIVITIES; WHEAT AND FLOUR MATURATION; POSTHARVEST;

FOOD STORAGE;

AMINO ACID; GLIADIN; GLUTEN; GLUTENIN; SERINE;

ARTICLE; CONCENTRATION (PARAMETERS); ELECTROPHORESIS; FLOUR; INCUBATION TEMPERATURE; NONHUMAN; PLANT DEVELOPMENT; POSTHARVEST PERIOD; PRINCIPAL COMPONENT ANALYSIS; PROTEIN DEGRADATION; STORAGE; TIME; WHEAT; AMINO ACID SEQUENCE; ENZYME ACTIVITY; INCUBATION TIME; MACROMOLECULE; MATURATION; ANALYSIS; CHEMICAL STRUCTURE; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING;

AMINO ACIDS; FLOUR; GLUTENS; MOLECULAR STRUCTURE; TRITICUM;

EID: 84901937819     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.054     Document Type: Article

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