Chemistry Reference
In-Depth Information
is therefore not able to form acrylamide. This enzyme became commercially available in
2007 101, 102 and was added to the CIAA Acrylamide 'Toolbox' 103 in the same year.
Further details of the use of asparginase for acrylamide reduction may be found in
Chapter 4.
REFERENCES
1.
Dawn (2008) Wheat production to drop slightly, http://www.dawn.com/2008/05/23/nat10.htm
2.
Guy, R.C.E. (1995) In cereal processing: the baking of bread, cakes and pastries, and pasta production.
In: Physico-Chemical Aspects of Food Processing (ed. S.T. Beckett). Blackie A&P, Glasgow, pp.
258-274.
3.
Notomi, T., Ichimura, T., Furukoshi, O. and Kamata, M. (1987) Manufacture of sponge cakes with
improved texture using phospholipase-treated egg. Patent Application JP63258528.
4.
Guy, R.C.E. and Sahi, S.S. (2006) Application of a lipase in cake manufacture. Journal of the Science
of Food and Agriculture 86 , 1679-1687.
5.
Haesendonck, I. and Kornbrust, B.A. (2008) Method of preparing a cake using phospholipase. Patent
Application WO 2008/025674.
6.
Mastenbroek, J., Hille, J.D.R., Terdu, A.G. and Sein, A. (2008) Novel method to produce cake. Patent
Application WO 2008/092907.
7.
Nippon Shinyaku Co (1980) Prevention of cake staling. Patent Application JP58032852.
8.
Danisco Media Relations (2004) New Danisco enzyme keeps cakes fresh, 31 August.
9.
Liu, X. (2005) Cake powder conditioner containing calcium stearoyl lactate and sodium stearoyl lactate.
Chinese Patent Application 1830265.
10.
Beier, L., Friis, E. and Lundquist, H. (2006) Method of preparing a dough-based product. Patent
Application WO 2006/032281.
11.
Kaper, T., Leemhuis, H., Uitdehaag, J.C.M., Van Der Veen, B.A., Dijkstra, B.W., Van Der Maarel,
M.J.E.C. and Dijkhuizen, L. (2007) Identification of acceptor substrate binding subsites
+
2and
+
3in
the amylomaltase from Thermus thermophilus HB8. Biochemistry 46 , 5261-5269.
12.
Claassen, V. (2008) White biotechnology: challenges and opportunities, http://www.bio.org/ind/wc/
08/breakout pdfs/20080429/Track4 Marquette/Session6
±
230pm400pm/Claassen Marquette Tue.pdf
13.
Arnaut, F., Vekemans, N. and Verte, F. (2007) Method and composition for the prevention or retarding
of staling and its effect during the baking process of bakery products. Patent Application EP1790230.
14.
Edens, L. and Hille, J.D.R. (2005) Method to improve flavor of baked cereal products. Patent Application
WO 2005117595.
15.
Boot, J., Boot, J.H.A., Deutz, I.E.M., Ledeboer, A.M., Leenhouts, C.J. and Toonen, M.Y. (1993) Proline
imino-peptidase polypeptide-genetically prepared and useful for modifying flavour of food products.
Patent Application EP700431.
16.
Brennan, C.S., Kuri, V. and Tudorica, C.M. (2004) Inulin-enriched pasta: effects on textural properties
and starch degradation. Food Chemistry 86 , 189-193.
17.
Abecassis, J., Abbou, R., Chaurand, M., Morel, M.-H. and Vernoux, P. (1994) Influence of extrusion
conditions on extrusion speed, temperature, and pressure in the extruder and on pasta quality. Cereal
Chemistry 71 , 247-253.
18.
Hoseney, R.C. (1994) Pasta and noodles. In: Principles of Cereal Science and Technology , 2nd edn
(ed. R.C. Hoseney). AACC Inc., St. Paul, MN, pp. 321-334.
19.
Hummel, C. (1966) Macaroni Products: Manufacture, Processing and Packaging . Food Trade Press,
London, pp. 250-264.
20.
Feillet, P. and Dexter, J.E. (1996) Quality requirements of durum wheat for semolina milling and pasta
production. In: Pasta and Noodle Technology (eds J.E. Kruger, R.B. Matsuo and J.W. Dick). AACC
Inc., St. Paul, MN, pp. 95-131.
21.
Sugisawa, K., Matsui, F., Yamamoto, Y., Nakanaga, R., Takeda, N., Fujii, Y. and Hirano, Y. (1982) A
method for producing dried instant noodles containing less than 15% moisture as a final product. US
Patent Application 4483879.
22.
Matsuo, R.R. (1987) The effect of enzymes on pasta and noodle products. In: Enzymes: Their Role in
Cereal Technology (eds J.E. Kruger, D. Lineback and C.E. Stauffer). AACC, St. Paul, MN.
23.
Fares, C., Maddalena, V., De Leonardis, A. and Borrelli, G.M. (2001) Lipoxygenase influence on durum
wheat quality characteristics. Tecnica Molitoria 52 , 231-235.
 
Search WWH ::




Custom Search