Tyrosinase and laccase as novel crosslinking tools for food biopolymer: Dissertation

INIS

• tools 100%
• food 100%
• cross-linking 100%
• tyrosinase 100%
• proteins 57%
• oxidation 52%
• casein 52%
• enzymes 47%
• phenols 42%
• tyrosine 36%
• bread 31%
• comparative evaluations 26%
• peptides 21%
• wheat 21%
• dopa 21%
• substrates 15%
• xylans 15%
• specificity 15%
• catalysis 15%
• flour 10%
• production 10%
• residues 10%
• inhibition 10%
• molecular weight 10%
• filtration 10%
• carbohydrates 10%
• ph value 10%
• gels 10%
• origin 10%
• oats 10%
• potatoes 10%
• polymerization 10%
• quinones 10%
• mixtures 5%
• chains 5%
• texture 5%
• polymers 5%
• storage 5%
• xylanase 5%
• stability 5%
• volume 5%
• purification 5%
• range 5%
• raw materials 5%
• copper 5%
• trichoderma reesei 5%
• aggregation 5%
• fungi 5%
• promoters 5%
• thiols 5%
• amines 5%
• host 5%
• mass spectrometry 5%
• aromatics 5%
• bridges 5%
• apples 5%
• polyphenols 5%
• chromatography 5%
• cleavage 5%
• disulfides 5%
• oxidoreductases 5%
• mushrooms 5%
• ion exchange 5%
• aromatic compounds 5%
• quinone 5%

Keyphrases

• Tyrosinase 100%
• Laccase 100%
• Food Biopolymers 100%
• Casein 52%
• Tyrosine 31%
• Monophenols 26%
• Dough 21%
• Oxidative Enzymes 21%
• Hetero 21%
• L-DOPA 21%
• Biopolymers 15%
• Phenolic Compounds 15%
• Quinones 15%
• Protein Cross-linking 15%
• Gluten Proteins 15%
• Bread 10%
• Wheat Flour 10%
• Trichoderma Reesei 10%
• Carbohydrates 10%
• Ferulic Acid 10%
• Phenolic Acids 10%
• High Activity 10%
• Substrate Specificity 10%
• Potato 10%
• Arabinoxylan 10%
• Bread Quality 10%
• Oat Spelt Xylan 10%
• High Stability 5%
• Xylanase 5%
• Xylan 5%
• Wheat Bread 5%
• Wheat 5%
• P-coumaric Acid 5%
• Mass Spectrometry 5%
• Aromatic Compounds 5%
• Purification Process 5%
• Polyphenols 5%
• Food Structure 5%
• Reaction Mixture 5%
• Side Chain 5%
• White-rot Fungi 5%
• Trametes Hirsuta 5%
• Polymerized 5%
• Alkaline pH 5%
• PH Range 5%
• Protein Binding 5%
• Oxidoreductase 5%
• Reaction Products 5%
• Network Formation 5%
• Gel Filtration Chromatography 5%
• Cation Exchange 5%
• C-terminus 5%
• Texture Properties 5%
• Bread Making 5%
• Protein Aggregation 5%
• Low Molecular Mass 5%
• Bread Volume 5%
• Neutral pH 5%
• Apple 5%
• Polyphenolic Compounds 5%
• Disulfide Bridge 5%
• Cbh1 Promoter 5%
• Gel Filtration 5%
• Model Proteins 5%
• Agaricus Bisporus 5%
• Peptide Fragments 5%
• Biochemical Properties 5%
• Caffeic Acid 5%
• Gluten Network 5%
• Tripeptide 5%
• Catalytic Oxidation 5%
• Small Molecular 5%
• O-Diphenols 5%
• Typical Characteristics 5%
• T. Hirsuta 5%
• Wheat Dough 5%
• Lag Period 5%
• Diphenolase Activity 5%
• Diphenol 5%
• Thiol Compounds 5%
• Dipeptide 5%
• Novel Food 5%
• Aromatic Amines 5%
• Tyrosine Residue 5%
• Bread Crumb 5%
• Model Peptide 5%
• Pycnoporus Sanguineus 5%
• Monophenolase 5%
• Broad Substrate Specificity 5%
• Desalting 5%
• Edible mushroom 5%
• Tyrosyl 5%
• Phenolic Moieties 5%
• Aromatic Thiols 5%
• Glutenin Polymers 5%
• Bridge Formation 5%
• Amine Compounds 5%
• Monophenolic Compounds 5%
• Substrate Proteins 5%
• Crosslinking Methods 5%
• Low Activity 5%
• Crumb Softness 5%

Food Science

• Casein 100%
• Tyrosine 70%
• Phenolic Compound 30%
• Gluten Proteins 30%
• Wheat Flour 20%
• Phenolic Acids 20%
• Arabinoxylan 20%
• Ferulic Acid 20%
• Food Structure 10%
• Polyphenol 10%
• Breadmaking Quality 10%
• Breadmaking 10%
• Novel Food 10%
• Gluten 10%
• Caffeic Acid 10%
• Gluten Network 10%
• Protein Aggregation 10%
• Texture Properties 10%
• Bread Volume 10%
• Coumaric 10%
• Wheat Dough 10%
• Dipeptide 10%
• Bread Crumb 10%