Increased Amylase Digestibility of Pressure-treated Starch(Biological Chemistry)

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概要

• 論文の詳細を見る
• 社団法人日本農芸化学会の論文
• 1989-09-23

著者

• Hayashi Rikimaru

  The Research Institute For Food Science Kyoto University

• HAYASHIDA Atsuko

  The Research Institute for Food Science, Kyoto University

• Hayashida Atsuko

  The Research Institute For Food Science Kyoto University

関連論文

• High-pressure Proteolytic Digestion of Food Proteins : Selective Elimination of β-Lactoglobulin in Bovine Milk Whey Concentrate(Food & Nutrition)
• Application of High Pressure to Food Processing : Pressurization of Egg White and Yolk, and Properties of Gels Formed(Food & Nutrition)
• Preparation of Amidated Gelatins and Their Physicochemical Properties(Food & Nutrition)
• Application of High Pressure to Food Processing : Textural Comparison of Pressure- and Heat-induced Gels of Food Proteins(Food & Nutrition)
• High Pressure Effect on Maillard Reaction(Food & Nutrition)
• Increased Amylase Digestibility of Pressure-treated Starch(Biological Chemistry)
• Activation of Polyphenoloxidase in Pear Fruits by High Pressure Treatment(Biological Chemistry)
• Chemical and Nutritional Changes of Milk Powder Proteins under Various Water Activities
• Regeneration of a Collagen-like Circular Dichroism Spectrum from Industrial Gelatin
• Lysinoalanine-degrading Enzymes of Various Animal Kidneys

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