Glucose oxidase—an overview
Glucose oxidase (β-d-glucose: oxygen 1-oxidoreductase; EC 1.1. 2.3. 4) catalyzes the
oxidation of β-d-glucose to gluconic acid, by utilizing molecular oxygen as an electron …
oxidation of β-d-glucose to gluconic acid, by utilizing molecular oxygen as an electron …
Bread staling: Updating the view
C Fadda, AM Sanguinetti, A Del Caro… - … Reviews in Food …, 2014 - Wiley Online Library
Staling of bread is cause of significant product waste in the world. We reviewed the literature
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …
How to impact gluten protein network formation during wheat flour dough making
N Ooms, JA Delcour - Current opinion in food science, 2019 - Elsevier
Highlights•Processing steps influencing gluten protein network development and structure
are discussed.•The influence of some typical wheat flour dough ingredients on gluten …
are discussed.•The influence of some typical wheat flour dough ingredients on gluten …
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
Present work seeks to systematically analyse the individual and synergistic effects of some
gluten-crosslinking enzymes (transglutaminase, glucose oxidase and laccase), along with …
gluten-crosslinking enzymes (transglutaminase, glucose oxidase and laccase), along with …
A review on biotechnological potential of multifarious enzymes in bread making
Baking is a universal process for the preparation of baked products like, bread, biscuits,
pastries, cookies, crackers, pies, and others. Although usage of enzymes in bakery is quite …
pastries, cookies, crackers, pies, and others. Although usage of enzymes in bakery is quite …
Engineering glucose oxidase for bioelectrochemical applications
N Mano - Bioelectrochemistry, 2019 - Elsevier
There is still a growing interest in developing glucose sensors using glucose oxidase. Since
2012, over 1000 papers are published every year, while efficient commercial sensors exist …
2012, over 1000 papers are published every year, while efficient commercial sensors exist …
Recent developments in enzyme immobilization technology for high-throughput processing in food industries
A Taheri-Kafrani, S Kharazmi… - Critical Reviews in …, 2021 - Taylor & Francis
The demand for food and beverage markets has increased as a result of population
increase and in view of health awareness. The quality of products from food processing …
increase and in view of health awareness. The quality of products from food processing …
Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality
Glucose oxidase (Gox), transglutaminase (TG), and pentosanase (Pn) were investigated for
their effect on bread quality. The changes introduced in wheat protein by the action of these …
their effect on bread quality. The changes introduced in wheat protein by the action of these …
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking–A review
During breadmaking, a continuous protein network is formed which confers visco-elasticity
to dough. The properties of this protein network are highly dependent on the characteristics …
to dough. The properties of this protein network are highly dependent on the characteristics …
Biocatalytic “Oxygen‐Fueled” Atom Transfer Radical Polymerization
Atom transfer radical polymerization (ATRP) can be carried out in a flask completely open to
air using a biocatalytic system composed of glucose oxidase (GOx) and horseradish …
air using a biocatalytic system composed of glucose oxidase (GOx) and horseradish …