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
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学科分类号：
摘要：
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页码：2125 / 2126
页数：1
相关论文
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  • [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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