Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects
Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and
horticultural crops, due to oxidation during postharvest processing and storage. This has a …
horticultural crops, due to oxidation during postharvest processing and storage. This has a …
Barley for food: Characteristics, improvement, and renewed interest
BK Baik, SE Ullrich - Journal of cereal science, 2008 - Elsevier
Barley (Hordeum vulgare vulgare L.) is an ancient cereal grain, which upon domestication
has evolved from largely a food grain to a feed and malting grain. However, barley food use …
has evolved from largely a food grain to a feed and malting grain. However, barley food use …
[图书][B] Handbook of food science, technology, and engineering
YH Hui - 2006 - books.google.com
Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
Instant noodles: processing, quality, and nutritional aspects
N Gulia, V Dhaka, BS Khatkar - Critical reviews in food science and …, 2014 - Taylor & Francis
Noodles are one of the staple foods consumed in many Asian countries. Instant noodles
have become internationally recognized food, and worldwide consumption is on the rise …
have become internationally recognized food, and worldwide consumption is on the rise …
Influence of genotype, environment, and nitrogen management on spring wheat quality
EJ Souza, JM Martin, MJ Guttieri, KM O'brien… - Crop …, 2004 - Wiley Online Library
Bread baking is the primary end‐use criterion used to select hard spring wheat (Triticum
aestivum L.) genotypes for the northwestern USA, yet the use of hard wheats has expanded …
aestivum L.) genotypes for the northwestern USA, yet the use of hard wheats has expanded …
Oriental noodles
G Hou - 2001 - Elsevier
Oriental noodles have been consumed for thousands of years and remain an important part
in the diet of many Asians. There is a wide variety of noodles in Asia with many local …
in the diet of many Asians. There is a wide variety of noodles in Asia with many local …
Allelic variation of polyphenol oxidase (PPO) genes located on chromosomes 2A and 2D and development of functional markers for the PPO genes in common wheat
XY He, ZH He, LP Zhang, DJ Sun, CF Morris… - Theoretical and Applied …, 2007 - Springer
Polyphenol oxidase (PPO) activity is highly related to the undesirable browning of wheat-
based end products, especially Asian noodles. Characterization of PPO genes and the …
based end products, especially Asian noodles. Characterization of PPO genes and the …
An improved whole‐seed assay for screening wheat germplasm for polyphenol oxidase activity
JV Anderson, CF Morris - Crop Science, 2001 - Wiley Online Library
Polyphenol oxidase (PPO) causes darkening and discoloration of wheat (Triticum aestivum
L.) foods such as noodles. Consequently, a simple, nondestructive, quantitative assay for …
L.) foods such as noodles. Consequently, a simple, nondestructive, quantitative assay for …
Mini review pasta brownness: An assessment
P Feillet, JC Autran, C Icard-Verniere - Journal of Cereal Science, 2000 - Elsevier
Pasta colour is an essential factor in assessing pasta quality. It results from a desirable
yellow component, an undesirable brown component and, under some drying conditions, a …
yellow component, an undesirable brown component and, under some drying conditions, a …
A novel STS marker for polyphenol oxidase activity in bread wheat
DJ Sun, ZH He, XC Xia, LP Zhang, CF Morris… - Molecular …, 2005 - Springer
The enzyme activity of polyphenol oxidase (PPO) in grain has been related to undersirable
brown discoloration of bread wheat (Triticum aestivum L.) based end-products, particularly …
brown discoloration of bread wheat (Triticum aestivum L.) based end-products, particularly …