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Your search keyword '"Gruppen, H."' showing total 30 results
Start Over Author "Gruppen, H." Topic food chemistry and microbiology
30 results on '"Gruppen, H."'

3. On the mechanism of action of peroxidase in wheat dough

Author

Hilhorst, R., Gruppen, H., van Vliet, T., Orsel, R., Laane, C., Schols, H., and Voragen, A.G.J.

Subjects
Integrated Food Science and Food Physics, Geïntegreerde levensmiddelentechnologie en -fysica, Food Chemistry, Levensmiddelenchemie en -microbiologie, Levensmiddelenchemie, Food Chemistry and Microbiology, Biochemie, Life Science, Biochemistry, VLAG
Published
1999

5. MALDI-TOF MS levert snel en nauwkeurig informatie

Author

Schols, H.A., Caessens, P.W.J.R., Daas, P.H.J., Bakx, E.J., Huisman, M.M.H., and Gruppen, H.

Subjects
Levensmiddelenchemie en -microbiologie, Food Chemistry and Microbiology, VLAG
Published
1998

6. Maillard compounds as crosslinks in heated beta-casein-glucose systems

Author

Pellegrino, L., van Boekel, M.A.J.S., Gruppen, H., and Resmini, P.

Subjects
Integrated Food Science and Food Physics, Geïntegreerde levensmiddelentechnologie en -fysica, Levensmiddelenchemie en -microbiologie, Food Chemistry and Microbiology, Life Science, VLAG
Published
1998

13. Verdere opheldering soja-eiwitgelering gewenst

Author

Renkema, J.M.S., van Vliet, T., and Gruppen, H.

Subjects
Glycine max, fluid mechanics, starch, friction, viscometers, vloeistofmechanica, zetmeel, concentreren, sojabonen, viscosimeters, gels, eiwitten, frictie, proteins, Integrated Food Science and Food Physics, Geïntegreerde levensmiddelentechnologie en -fysica, Levensmiddelenchemie en -microbiologie, viscositeit, soyabeans, viscosity, Food Chemistry and Microbiology, concentrating, VLAG
Abstract

Soja-eiwitten als toepassing in de levensmiddelenindustrie om de textuur van produkten te verbeteren

Published
1996

18. Enzymic modification of algal and plant polysaccharides

Author

Voragen, A.G.J., Beldman, G., Gruppen, H., Schols, H.A., Verbruggen, M.A., and Vincken, J.P.

Subjects
Levensmiddelenchemie en -microbiologie, Food Chemistry and Microbiology, Life Science, VLAG
Published
1994

25. Structural characteristics of wheat flour arabinoxylans = Structuurkenmerken van arabinoxylanen uit tarwebloem

Author

Gruppen, H., Agricultural University, A.G.J. Voragen, and R.J. Hamer

Subjects
polysacchariden, Levensmiddelenchemie en -microbiologie, cum laude, Food Chemistry and Microbiology, polysaccharides, tarwebloem, wheat flour
Abstract

A procedure has been developed for the isolation of highly purified water-unextractable cell wall material (WUS) from wheat flour. From this material arabinoxylans were extracted via sequential extraction with Ba(OH) 2 , KOH and NaOH solutions. The first extract comprised arabinoxylans only, which represented 80% of all arabinoxylans present in the WUS. The arabinoxylans in this extract were fractionated using anion exchange chromatography and graded- ethanol precipitation. Neutral sugar and glycosidic linkage analysis revealed great similarities between these alkali-extractable arabinoxylans and similarly fractionated water-extractable arabinoxylans, isolated from the same wheat flour. Enzymic analysis using different endo-(1-4)-β-D-xylanases from Aspergillus awamori showed, however, that the water-extractable arabinoxylans were degraded both faster and to a larger extent than the alkali-extractable arabinoxylans.Based on the structure and abundance of enzyme-resistant polymeric material and different oligosaccharides, the latter being identified with 1H-NMR analysis, present in the enzyme digests, a structural model is proposed for the arabinoxylans. This model shows that the arabinoxylan contains highly branched regions, interlinked with less branched regions which include subregions of unsubstituted xylose up to 7 contiguous residues. Variation in arabinose/xylose ratio between different arabinoxylan is due to variation in the relative proportion as well as the composition of the less branched regions. With increasing arabinose/xylose ratio of the arabinoxylans a decreasing extent of enzymic degradation observed. The enzymes used had different effects on the degradation of WUS and extracted arabinoxylans as well as on the baking performance of wheat flour.

Published
1992

27. Characterization of cereal arabinoxylans

Author

Voragen, A.G.J., Gruppen, H., Verbruggen, M.A., and Viëtor, R.J.

Subjects
Levensmiddelenchemie en -microbiologie, Food Chemistry and Microbiology, Life Science
Published
1992

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