منابع مشابه
baking industry
Objectives-To assess the exposure to enzymes and prevalence of enzyme sensitisation in the baking industry. Methods-A cross sectional study was conducted in four bakeries, one flour mill, and one crispbread factory. Sensitisation to enzymes, flours, and storage mites was examined by skin prick and radioallergosorbent (RAST) tests. 365 workers were tested. The workers were interviewed for work r...
متن کاملXylanases and Their Applications in Baking Industry
Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans. Xylanases are hydrolytic enzymes, which randomly cleave the b-1,4 backbone of this complex plant cell wall polysaccharide. Different species of Aspergillus and Trichoderma produce these enzymes. Xy...
متن کاملEnzyme exposure in the British baking industry.
OBJECTIVES Enzymes are commonly used in the baking industry, as they can improve dough quality and texture and lengthen the shelf life of the final product. There is little published information highlighting exposure to enzymes (other than fungal alpha-amylase) in the baking industry, therefore the purpose of this study was to identify antibodies and develop assays for the measurement of a vari...
متن کاملProteinase enzymes relevant to the baking industry.
Conclusion The above examples of the application of the concept of controlled proteolysis are very specific ones relating to a given substrate and enzyme system. The concept is, however, generally applicable in all proteolytic reactions where pH can be controlled. Under these circumstances DH is the parameter which determines the properties of the end products. This is of great industrial impdr...
متن کاملGlucoamylase: a current allergen in the baking industry
BACKGROUND Over a 10 year period a decline in the rate of sensitizations to α-amylase (Aspergillus oryzae) was observed in bakers investigated for allergic obstructive airway disease. At the same time, glucoamylase (Aspergillus niger) was identified as the currently the most relevant allergen in sensitizations to enzymes in the baking industry. The aim of the present study was to investigate wh...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Processing: Techniques and Technology
سال: 2019
ISSN: 2074-9414,2313-1748
DOI: 10.21603/2074-9414-2018-4-59-65