Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”

被引：0

作者：

Aaron Lerner

T. Matthias

机构：

[1] Technion-Israel Institute of Technology,B. Rappaport School of Medicine

[2] AESKU.KIPP Institute,undefined

来源：

Food and Bioprocess Technology | 2016年 / 9卷

关键词：

Tight Junction; Celiac Disease; Chemical Additive; Microbial Enzyme; Celiac Disease Patient;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：2125 / 2126

页数：1

共 15 条

[1]

Bueno MM(2016)Microbial enzymes as substitutes of chemical additives in baking wheat flour—part II: combined effects of nine enzymes on dough rheology Food and Bioprocess Technology 9 1598-1611

[2]

Thys RCS(2015)Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis Nutrition Reviews 73 544-552

[3]

Rodrigues RC(2015)Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease Autoimmunity Reviews 14 479-89

[4]

Lerner A(2012)Determination of microbial transglutaminase in meat and meat products Food Additives & Contaminants Part A Chemistry, Analysis, Control, Exposure & Risk Assessment 29 1364-1373

[5]

Matthias T(1985)Human jejunal transglutaminase: demonstration of activity, enzyme kinetics and substrate specificity with special relation to gliadin and coeliac disease Clinical Science 68 573-579

[6]

Lerner A(2015)Food industrial microbial transglutaminase in celiac disease: treat or trick International Journal of Celiac Disease 3 1-6

[7]

Matthias T(undefined)undefined undefined undefined undefined-undefined

[8]

Kaufmann A(undefined)undefined undefined undefined undefined-undefined

[9]

Koppel R(undefined)undefined undefined undefined undefined-undefined

[10]

Widmer M(undefined)undefined undefined undefined undefined-undefined

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