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POLYPHENOLOXIDASE [2 records]
Record 1 - internal organization data 2001-07-30
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Breadmaking
- Noodles and Pasta
Record 1, Main entry term, English
- glutenin to gliadin ratio
1, record 1, English, glutenin%20to%20gliadin%20ratio
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Many factors influence the cooking quality of pasta. One is protein content. Other factors include gluten quality, glutenin to gliadin ratio, gluten protein solubility characteristics, and brownness associated with the enzyme polyphenoloxidase. 1, record 1, English, - glutenin%20to%20gliadin%20ratio
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
- Pâtes alimentaires
Record 1, Main entry term, French
- rapport gluténine/gliadine
1, record 1, French, rapport%20glut%C3%A9nine%2Fgliadine
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
De nombreux facteurs influent sur la tenue à la cuisson des pâtes alimentaires. L'un d'eux est la teneur en protéines. Les autres facteurs sont la qualité du gluten, le rapport gluténine/gliadine, les caractéristiques de solubilité des protéines du gluten ainsi que le brunissement lié à la présence de la polyphénoloxydase. 1, record 1, French, - rapport%20glut%C3%A9nine%2Fgliadine
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2001-07-30
Record 2, English
Record 2, Subject field(s)
- Food Industries
Record 2, Main entry term, English
- polyphenoloxidase
1, record 2, English, polyphenoloxidase
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Many factors influence the cooking quality of pasta. One is protein content. Other factors include gluten quality, glutenin to gliadin ratio, gluten protein solubility characteristics, and brownness associated with the enzyme polyphenoloxidase. 1, record 2, English, - polyphenoloxidase
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
Record 2, Main entry term, French
- polyphénoloxydase
1, record 2, French, polyph%C3%A9noloxydase
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
De nombreux facteurs influent sur la tenue à la cuisson des pâtes alimentaires. L'un d'eux est la teneur en protéines. Les autres facteurs sont la qualité du gluten, le rapport gluténine/gliadine, les caractéristiques de solubilité des protéines du gluten ainsi que le brunissement lié à la présence de la polyphénoloxydase. 1, record 2, French, - polyph%C3%A9noloxydase
Record 2, Spanish
Record 2, Textual support, Spanish
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