Functionality of lipids and lipid-protein interactions in cereal-derived food products
Lipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits) and beverages (beer). Most of the physico-chemical mechanisms responsible for the lipid functionality has been investigated and recently the specific role of...
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EDP Sciences
2003-01-01
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Series: | Oléagineux, Corps gras, Lipides |
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Online Access: | http://dx.doi.org/10.1051/ocl.2003.0047 |
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doaj-a31dc5b0179d45e681b2f2fc2c548f032021-04-02T02:01:26ZengEDP SciencesOléagineux, Corps gras, Lipides1258-82101950-697X2003-01-01101475610.1051/ocl.2003.0047ocl2003101p47Functionality of lipids and lipid-protein interactions in cereal-derived food productsMarion DidierDubreil LaurenceDouliez Jean-PaulLipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits) and beverages (beer). Most of the physico-chemical mechanisms responsible for the lipid functionality has been investigated and recently the specific role of lipid-binding proteins, e.g. lipid transfer proteins and puroindolines, has been highlighted. The state of the researches performed in this field are briefly presented in this review and the data obtained until now show that new perspectives are opened in cereal breeding and processing for improving the quality of cereals and cereal products.http://dx.doi.org/10.1051/ocl.2003.0047Céréaleslipidespanificationbléorgebrasseriepuroindolinesprotéines de transfert de lipidesinteractions lipide-protéine |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Marion Didier Dubreil Laurence Douliez Jean-Paul |
spellingShingle |
Marion Didier Dubreil Laurence Douliez Jean-Paul Functionality of lipids and lipid-protein interactions in cereal-derived food products Oléagineux, Corps gras, Lipides Céréales lipides panification blé orge brasserie puroindolines protéines de transfert de lipides interactions lipide-protéine |
author_facet |
Marion Didier Dubreil Laurence Douliez Jean-Paul |
author_sort |
Marion Didier |
title |
Functionality of lipids and lipid-protein interactions in cereal-derived food products |
title_short |
Functionality of lipids and lipid-protein interactions in cereal-derived food products |
title_full |
Functionality of lipids and lipid-protein interactions in cereal-derived food products |
title_fullStr |
Functionality of lipids and lipid-protein interactions in cereal-derived food products |
title_full_unstemmed |
Functionality of lipids and lipid-protein interactions in cereal-derived food products |
title_sort |
functionality of lipids and lipid-protein interactions in cereal-derived food products |
publisher |
EDP Sciences |
series |
Oléagineux, Corps gras, Lipides |
issn |
1258-8210 1950-697X |
publishDate |
2003-01-01 |
description |
Lipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits) and beverages (beer). Most of the physico-chemical mechanisms responsible for the lipid functionality has been investigated and recently the specific role of lipid-binding proteins, e.g. lipid transfer proteins and puroindolines, has been highlighted. The state of the researches performed in this field are briefly presented in this review and the data obtained until now show that new perspectives are opened in cereal breeding and processing for improving the quality of cereals and cereal products. |
topic |
Céréales lipides panification blé orge brasserie puroindolines protéines de transfert de lipides interactions lipide-protéine |
url |
http://dx.doi.org/10.1051/ocl.2003.0047 |
work_keys_str_mv |
AT mariondidier functionalityoflipidsandlipidproteininteractionsincerealderivedfoodproducts AT dubreillaurence functionalityoflipidsandlipidproteininteractionsincerealderivedfoodproducts AT douliezjeanpaul functionalityoflipidsandlipidproteininteractionsincerealderivedfoodproducts |
_version_ |
1724174741670985728 |