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- Ewert, Jacob; Luz, Anja; Volk, Veronika; Stressler, Timo; Fischer, Lutz
- Journal of the science of food and agriculture 2019 v.99 no.7 pp. 3443-3450
- aspergillopepsin, etc ; bitterness; emulsifying; emulsifying properties; enzymatic hydrolysis; enzyme inactivation; half life; heat inactivation; hydrolysates; hydrolysis; pH; protein denaturation; protein hydrolysates; taste; temperature; viscosity; whey protein isolate; Show all 17 Subjects
- ... BACKGROUND: One possible way to modify the emulsifying properties of whey proteins is by enzymatic hydrolysis. However, most studies covering the influence of the hydrolysis on whey proteins used a heating step (>65 °C) to inactivate the enzyme. This leads to irreversible product changes, like protein denaturation and increased viscosity. Here, the objective was to investigate the single effect of ...
- Kumari, Ranjana; Jayachandran, Lakshmi E; Ghosh, Ananta K
- Journal of the science of food and agriculture 2019 v.99 no.7 pp. 3490-3500
- aspergillopepsin, etc ; Aspergillus amstelodami; Aspergillus flavus; Cucurbita; Rhizopus oryzae; aflatoxins; agar; agroclimatology; ammonia; biochemical pathways; fungi; genes; glycerol; grains; health hazards; high performance liquid chromatography; internal transcribed spacers; mycobiota; polymerase chain reaction; quarantine; ribosomal DNA; storage time; stored grain; thin layer chromatography; toxigenic strains; vapors; warehouses; India; Show all 28 Subjects
- ... BACKGROUND: Fungal infestation is a leading cause of qualitative and quantitative deterioration of stored wheat grains. Limited information is available on the spatial distribution of fungal biota associated with stored wheat grains in India. Fungi were isolated and characterized from nine stored wheat grain samples in three warehouses of the Food Corporation of India, located in three agro‐climat ...