Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130492
Abstract: The aim of this research was to clearly clarify the deterioration mechanism of heat-denatured gluten proteins by exploring the change of aggregation and structural characteristics of heat-denatured gluten proteins in the steamed bread system and… read more here.
Keywords: gluten proteins; denatured gluten; frozen storage; heat ... See more keywords
Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by Aspergillus oryzae and Saccharomyces cerevisiae
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DOI: 10.3390/fermentation9050425
Abstract: In heat-denatured peanut meal (HDPM), proteins are denatured and polysaccharides are degraded and browned. It can only be used as feed or fertilizer, and not using it as such is a waste of resources. To… read more here.
Keywords: peanut meal; heat denatured; denatured peanut; fermentation ... See more keywords