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Journal Abstract Search

220 related items for PubMed ID: 31404871

  • 1. Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans.
    Xue Y, Cui X, Zhang Z, Zhou T, Gao R, Li Y, Ding X.
    Food Chem; 2020 Jan 01; 302():125332. PubMed ID: 31404871
    [Abstract] [Full Text] [Related]

  • 2. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
    Liu W, Brennan MA, Serventi L, Brennan CS.
    Food Chem; 2017 Nov 01; 234():93-102. PubMed ID: 28551272
    [Abstract] [Full Text] [Related]

  • 3. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M, Avbelj M, Kovač B, Možina SS.
    Food Sci Technol Int; 2018 Apr 01; 24(3):251-263. PubMed ID: 29207886
    [Abstract] [Full Text] [Related]

  • 4. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Int J Food Sci Nutr; 2017 Mar 01; 68(2):167-178. PubMed ID: 27608859
    [Abstract] [Full Text] [Related]

  • 5. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
    Flander L, Rouau X, Morel MH, Autio K, Seppänen-Laakso T, Kruus K, Buchert J.
    J Agric Food Chem; 2008 Jul 23; 56(14):5732-42. PubMed ID: 18558694
    [Abstract] [Full Text] [Related]

  • 6. Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus.
    Shah AR, Shah RK, Madamwar D.
    Bioresour Technol; 2006 Nov 23; 97(16):2047-53. PubMed ID: 16307877
    [Abstract] [Full Text] [Related]

  • 7. Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics.
    Lebesi DM, Tzia C.
    J Food Sci; 2011 Aug 23; 76(6):S380-7. PubMed ID: 22417520
    [Abstract] [Full Text] [Related]

  • 8. Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase.
    Pontonio E, Dingeo C, Di Cagno R, Blandino M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2020 Jan 16; 313():108384. PubMed ID: 31670259
    [Abstract] [Full Text] [Related]

  • 9. Incorporating whole soybean pulp into wheat flour for nutrient-enriched steamed bread: Exploring the impact on physical and nutritional characteristics.
    Han F, Song J, Qi M, Li Y, Xu M, Zhang X, Yan C, Chen S, Li H.
    J Food Sci; 2024 Sep 16; 89(9):5449-5460. PubMed ID: 39169542
    [Abstract] [Full Text] [Related]

  • 10. Enzymatic hydrolysis of wheat arabinoxylan by a recombinant "minimal" enzyme cocktail containing beta-xylosidase and novel endo-1,4-beta-xylanase and alpha-l-arabinofuranosidase activities.
    Sørensen HR, Pedersen S, Jørgensen CT, Meyer AS.
    Biotechnol Prog; 2007 Sep 16; 23(1):100-7. PubMed ID: 17269676
    [Abstract] [Full Text] [Related]

  • 11. Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.
    Lin S, Jin X, Gao J, Qiu Z, Ying J, Wang Y, Dong Z, Zhou W.
    Food Chem; 2021 Aug 15; 353():129407. PubMed ID: 33743429
    [Abstract] [Full Text] [Related]

  • 12. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
    Hemalatha MS, Bhagwat SG, Salimath PV, Prasada Rao UJ.
    J Sci Food Agric; 2012 Mar 15; 92(4):764-71. PubMed ID: 21953440
    [Abstract] [Full Text] [Related]

  • 13. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 15; 94(10):2104-17. PubMed ID: 24338919
    [Abstract] [Full Text] [Related]

  • 14. Engineered GH11 xylanases from Orpinomyces sp. PC-2 improve techno-functional properties of bread dough.
    Passarinho ATP, Ventorim RZ, Maitan-Alfenas GP, de Oliveira EB, Guimarães VM.
    J Sci Food Agric; 2019 Jan 30; 99(2):741-747. PubMed ID: 29999533
    [Abstract] [Full Text] [Related]

  • 15. Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities.
    Huang Z, Wang JJ, Chen Y, Wei N, Hou Y, Bai W, Hu SQ.
    Food Chem; 2020 Jul 01; 317():126452. PubMed ID: 32106008
    [Abstract] [Full Text] [Related]

  • 16. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO.
    J Food Sci; 2011 Apr 01; 76(3):H97-H107. PubMed ID: 21535837
    [Abstract] [Full Text] [Related]

  • 17. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
    Blandino M, Sovrani V, Marinaccio F, Reyneri A, Rolle L, Giacosa S, Locatelli M, Bordiga M, Travaglia F, Coïsson JD, Arlorio M.
    Food Chem; 2013 Dec 01; 141(3):2549-57. PubMed ID: 23870994
    [Abstract] [Full Text] [Related]

  • 18. Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids.
    Jiang Z, Liu L, Yang W, Ding L, Awais M, Wang L, Zhou S.
    Food Chem; 2018 Sep 01; 259():18-24. PubMed ID: 29680041
    [Abstract] [Full Text] [Related]

  • 19. Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread's Physical and Nutritional Features.
    Villacrés E, Cueva P, Díaz M, Rosell CM.
    Plant Foods Hum Nutr; 2020 Dec 01; 75(4):569-575. PubMed ID: 32821974
    [Abstract] [Full Text] [Related]

  • 20. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
    Abdualrahman MA, Ali AO, Elkhalifa EA, Sulieman AE.
    Pak J Biol Sci; 2012 Sep 01; 15(17):845-9. PubMed ID: 24163969
    [Abstract] [Full Text] [Related]

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