Food Biochemistry and Food Processing

25 Rye Constituents and Their Impact on Rye Processing 583 against spoilage by mold growth, thereby improving product shelf life ...

584 Part V: Fruits, Vegetables, and Cereals dry and firm crumb, resulting in a short shelf life (Autio and Salmenkallio-Marttila ...

25 Rye Constituents and Their Impact on Rye Processing 585 noxylans may be positive due to the capacity of the latter to gel and ...

586 Part V: Fruits, Vegetables, and Cereals their levels can even be increased through suitable processing (e.g., sourdough brea ...

25 Rye Constituents and Their Impact on Rye Processing 587 tion and functional properties. Journal of Food Sci- ence 65: 246-253 ...

588 Part V: Fruits, Vegetables, and Cereals grain protein concentration of wheat and rye. Ag- ronomy Journal 82: 655-664. Fredri ...

25 Rye Constituents and Their Impact on Rye Processing 589 He H, Hoseney RC. 1991. Gas retention of different cereal flours. Cer ...

590 Part V: Fruits, Vegetables, and Cereals and
-amylase from seeds of rye (Secale cerealeL.). Biochimica et Biophysica Acta 91 ...

25 Rye Constituents and Their Impact on Rye Processing 591 teristics among winter rye single-cross hybrids. Plant Breeding 113: ...

592 Part V: Fruits, Vegetables, and Cereals Vinkx CJA, Reynaert HR, Grobet PJ, Delcour JA. Physicochemical and functional prope ...

Part VI Fermented Foods Food Biochemistry and Food Processing Edited by Y. H. Hui Copyright © 2006 by Blackwell Publishing ...

26 Dairy Products T. D. Boylston 595 Introduction Biochemistry of Cultured Dairy Products Composition of Milk Lactic Acid Bacter ...

596 Part VI: Fermented Foods the fat, protein, and calcium content and overall composition and quality of the milk. On the avera ...

597 Table 26.1. Characteristics of Lactic Acid Bacteria Used in Cultured Dairy Products Primary Lactose Temperature for Growth ( ...

598 Part VI: Fermented Foods pounds in cultured dairy products. Many of these bacteria have lactase activity and hydrolyze lacto ...

26 Dairy Products 599 ach, is most commonly recognized as the enzyme for coaguluating casein. However, proteases from microorgan ...

600 Table 26.2. Comparison of Processing Characteristics of Different Types of Ripened, Natural Cheeses Scald Composition (%) Ch ...

601 Feta Thermophilic or 7 days in salt Not cooked From sheep or 59.7 20.3 2.2 mesophilic starter brine at 14–16°C; sheep/goat m ...

602 Part VI: Fermented Foods are the primary steps involved in the processing of cheese. The resulting product is a highly nutri ...

26 Dairy Products 603 Figure 26.1.Processing scheme for natural cheeses. ...