The Experts below are selected from a list of 1287 Experts worldwide ranked by ideXlab platform
Clara Fares - One of the best experts on this subject based on the ideXlab platform.
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Effects of lipoxygenase and of chemical Oxidising Agent potassium iodate on rheological properties of durum dough
International Journal of Food Science and Technology, 2006Co-Authors: Grazia M. Borrelli, Donatella Bianca Maria Ficco, Natale Di Fonzo, Clara FaresAbstract:Summary To study the involvement of lipoxygenase (LOX) and Oxidising Agent potassium iodate (KIO3) in rheological behaviour of dough, mixograph and alveograph tests were performed using durum cultivars differing for quality and endogenous levels of LOX. Both tests were done in standard condition and with the adding of KIO3 and of LOX and/or its substrate, utilised singly or in different combinations. The effects of these treatments were related to change of -SH and S–S content in relative mixograph dough. The mixograph and alveograph responses showed that the KIO3 had an improving effect on dough tenacity and that the adding of LOX system enhanced this trend; on the contrary, the LOX system alone seemed not affect mixing stability. No relation was found between rheological responses and -SH and S–S content in the mixograph doughs. The results obtained could suggest that in durum wheat the main effect of LOX could be ascribable to bleaching action because of the co-oxidation of carotenoid pigments.
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Original article Effects of lipoxygenase and of chemical Oxidising Agent potassium iodate on rheological properties of durum dough
2006Co-Authors: Grazia M. Borrelli, Donatella Bianca Maria Ficco, Natale Di Fonzo, Clara FaresAbstract:Summary To study the involvement of lipoxygenase (LOX) and Oxidising Agent potassium iodate (KIO3) in rheological behaviour of dough, mixograph and alveograph tests were performed using durum cultivars differing for quality and endogenous levels of LOX. Both tests were done in standard condition and with the adding of KIO3 and of LOX and/or its substrate, utilised singly or in different combinations. The effects of these treatments were related to change of -SH and S–S content in relative mixograph dough. The mixograph and alveograph responses showed that the KIO3 had an improving effect on dough tenacity and that the adding of LOX system enhanced this trend; on the contrary, the LOX system alone seemed not affect mixing stability. No relation was found between rheological responses and -SH and S–S content in the mixograph doughs. The results obtained could suggest that in durum wheat the main effect of LOX could be ascribable to bleaching action because of the co-oxidation of carotenoid pigments.
Grazia M. Borrelli - One of the best experts on this subject based on the ideXlab platform.
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Effects of lipoxygenase and of chemical Oxidising Agent potassium iodate on rheological properties of durum dough
International Journal of Food Science and Technology, 2006Co-Authors: Grazia M. Borrelli, Donatella Bianca Maria Ficco, Natale Di Fonzo, Clara FaresAbstract:Summary To study the involvement of lipoxygenase (LOX) and Oxidising Agent potassium iodate (KIO3) in rheological behaviour of dough, mixograph and alveograph tests were performed using durum cultivars differing for quality and endogenous levels of LOX. Both tests were done in standard condition and with the adding of KIO3 and of LOX and/or its substrate, utilised singly or in different combinations. The effects of these treatments were related to change of -SH and S–S content in relative mixograph dough. The mixograph and alveograph responses showed that the KIO3 had an improving effect on dough tenacity and that the adding of LOX system enhanced this trend; on the contrary, the LOX system alone seemed not affect mixing stability. No relation was found between rheological responses and -SH and S–S content in the mixograph doughs. The results obtained could suggest that in durum wheat the main effect of LOX could be ascribable to bleaching action because of the co-oxidation of carotenoid pigments.
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Original article Effects of lipoxygenase and of chemical Oxidising Agent potassium iodate on rheological properties of durum dough
2006Co-Authors: Grazia M. Borrelli, Donatella Bianca Maria Ficco, Natale Di Fonzo, Clara FaresAbstract:Summary To study the involvement of lipoxygenase (LOX) and Oxidising Agent potassium iodate (KIO3) in rheological behaviour of dough, mixograph and alveograph tests were performed using durum cultivars differing for quality and endogenous levels of LOX. Both tests were done in standard condition and with the adding of KIO3 and of LOX and/or its substrate, utilised singly or in different combinations. The effects of these treatments were related to change of -SH and S–S content in relative mixograph dough. The mixograph and alveograph responses showed that the KIO3 had an improving effect on dough tenacity and that the adding of LOX system enhanced this trend; on the contrary, the LOX system alone seemed not affect mixing stability. No relation was found between rheological responses and -SH and S–S content in the mixograph doughs. The results obtained could suggest that in durum wheat the main effect of LOX could be ascribable to bleaching action because of the co-oxidation of carotenoid pigments.
Natale Di Fonzo - One of the best experts on this subject based on the ideXlab platform.
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Effects of lipoxygenase and of chemical Oxidising Agent potassium iodate on rheological properties of durum dough
International Journal of Food Science and Technology, 2006Co-Authors: Grazia M. Borrelli, Donatella Bianca Maria Ficco, Natale Di Fonzo, Clara FaresAbstract:Summary To study the involvement of lipoxygenase (LOX) and Oxidising Agent potassium iodate (KIO3) in rheological behaviour of dough, mixograph and alveograph tests were performed using durum cultivars differing for quality and endogenous levels of LOX. Both tests were done in standard condition and with the adding of KIO3 and of LOX and/or its substrate, utilised singly or in different combinations. The effects of these treatments were related to change of -SH and S–S content in relative mixograph dough. The mixograph and alveograph responses showed that the KIO3 had an improving effect on dough tenacity and that the adding of LOX system enhanced this trend; on the contrary, the LOX system alone seemed not affect mixing stability. No relation was found between rheological responses and -SH and S–S content in the mixograph doughs. The results obtained could suggest that in durum wheat the main effect of LOX could be ascribable to bleaching action because of the co-oxidation of carotenoid pigments.
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Original article Effects of lipoxygenase and of chemical Oxidising Agent potassium iodate on rheological properties of durum dough
2006Co-Authors: Grazia M. Borrelli, Donatella Bianca Maria Ficco, Natale Di Fonzo, Clara FaresAbstract:Summary To study the involvement of lipoxygenase (LOX) and Oxidising Agent potassium iodate (KIO3) in rheological behaviour of dough, mixograph and alveograph tests were performed using durum cultivars differing for quality and endogenous levels of LOX. Both tests were done in standard condition and with the adding of KIO3 and of LOX and/or its substrate, utilised singly or in different combinations. The effects of these treatments were related to change of -SH and S–S content in relative mixograph dough. The mixograph and alveograph responses showed that the KIO3 had an improving effect on dough tenacity and that the adding of LOX system enhanced this trend; on the contrary, the LOX system alone seemed not affect mixing stability. No relation was found between rheological responses and -SH and S–S content in the mixograph doughs. The results obtained could suggest that in durum wheat the main effect of LOX could be ascribable to bleaching action because of the co-oxidation of carotenoid pigments.
Donatella Bianca Maria Ficco - One of the best experts on this subject based on the ideXlab platform.
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Effects of lipoxygenase and of chemical Oxidising Agent potassium iodate on rheological properties of durum dough
International Journal of Food Science and Technology, 2006Co-Authors: Grazia M. Borrelli, Donatella Bianca Maria Ficco, Natale Di Fonzo, Clara FaresAbstract:Summary To study the involvement of lipoxygenase (LOX) and Oxidising Agent potassium iodate (KIO3) in rheological behaviour of dough, mixograph and alveograph tests were performed using durum cultivars differing for quality and endogenous levels of LOX. Both tests were done in standard condition and with the adding of KIO3 and of LOX and/or its substrate, utilised singly or in different combinations. The effects of these treatments were related to change of -SH and S–S content in relative mixograph dough. The mixograph and alveograph responses showed that the KIO3 had an improving effect on dough tenacity and that the adding of LOX system enhanced this trend; on the contrary, the LOX system alone seemed not affect mixing stability. No relation was found between rheological responses and -SH and S–S content in the mixograph doughs. The results obtained could suggest that in durum wheat the main effect of LOX could be ascribable to bleaching action because of the co-oxidation of carotenoid pigments.
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Original article Effects of lipoxygenase and of chemical Oxidising Agent potassium iodate on rheological properties of durum dough
2006Co-Authors: Grazia M. Borrelli, Donatella Bianca Maria Ficco, Natale Di Fonzo, Clara FaresAbstract:Summary To study the involvement of lipoxygenase (LOX) and Oxidising Agent potassium iodate (KIO3) in rheological behaviour of dough, mixograph and alveograph tests were performed using durum cultivars differing for quality and endogenous levels of LOX. Both tests were done in standard condition and with the adding of KIO3 and of LOX and/or its substrate, utilised singly or in different combinations. The effects of these treatments were related to change of -SH and S–S content in relative mixograph dough. The mixograph and alveograph responses showed that the KIO3 had an improving effect on dough tenacity and that the adding of LOX system enhanced this trend; on the contrary, the LOX system alone seemed not affect mixing stability. No relation was found between rheological responses and -SH and S–S content in the mixograph doughs. The results obtained could suggest that in durum wheat the main effect of LOX could be ascribable to bleaching action because of the co-oxidation of carotenoid pigments.
Brigitte Dix - One of the best experts on this subject based on the ideXlab platform.
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Effect of Oxidising and reducing Agents on the release of volatile organic compounds (VOCs) from strands made of Scots pine (Pinus sylvestris L.)
Wood Science and Technology, 2015Co-Authors: Edmone Roffael, Thomas Schneider, Brigitte DixAbstract:Study of the influence of treating pine wood strands with hydrogen peroxide as an Oxidising Agent and sodium sulphite as a reducing Agent on the emission of volatile organic compounds revealed that hydrogen peroxide increases the emission of aliphatic aldehydes (e.g. hexanal) and reduces the emission of monoterpene compounds (like α-pinene). Sodium sulphite as a reducing Agent decimated the emission of monoterpene compounds without noticeably affecting the emission of volatile aldehydes.
