Development of sprouted wheat based probiotic beverage
نویسندگان
چکیده
منابع مشابه
Lxxx. the Proteolytic Enzymes of Sprouted Wheat
ALTHOUGH previous work has shown the presence of proteolytic activity in wheat and wheat flour, attention has been focused on the fate of the wheat proteins rather than on the nature of the enzymic processes [Sharp and Elmer, 1924; Johnson et al., 1929; Brownlee and Bailey, 1930]. Although the proteolytic activity of wheat is very slight [Cairns and Bailey, 1928; Herd, 1931; Landis, 1935] it ma...
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Background and Objectives: In general, most probiotic products are dairy-based and a few efforts have been made to develop probiotic products using other substrates such as cereal grains. Rice can be used as a basis for the production of many functional foods. However, rice in Iran is mostly consumed as plate food rather than in the formulation of relevant functional foods. In this study, the r...
متن کاملCcxvii. the Proteolytic Enzymes of Sprouted Wheat. Iii
IN two previous communications the author [1936, 1, 2] has described the chief properties of the proteinase and dipeptidase found in aqueous extracts of sprouted wheat. The present paper is a continuation of these studies and deals primarily with the action of the proteinase on gelatin, ovalbumin and on the principal proteins of wheat, namely, gliadin and glutenin, both separately and in the fo...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2013
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-013-0959-1