K-FRUCHK / Fructan (Hexokinase format) Assay kit (50)

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K-FRUCHK / Fructan (Hexokinase format) Assay kit (50) 매주 수요일 4시 발주 마감 후 4-5일 소요
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Megazyme K-FRUCHK

Fructan (Hexokinase format) Assay kit (50)

- Publications -

Measurement of carbohydrates in grain, feed and food.

McCleary, B. V., Charnock, S. J., Rossiter, P. C., O’Shea, M. F., Power, A. M. & Lloyd, R. M. (2006). Journal of the Science of Food and Agriculture, 86(11), 1648-1661.

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Measurement of total fructan in foods by enzymatic/spectrophotometric method: Collaborative study.

McCleary, B. V., Murphy, A. & Mugford, D. C. (2000). Journal of AOAC International, 83(2), 356-364.

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Measurement of inulin and oligofructan.

McCleary, B. V. & Blakeney, A. B. (1999). Cereal Foods World, 44, 398-406.

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Measurement of inulin and inulin-degrading enzymes.

McCleary, B. V. (1998). “Proceedings of the Seventh Seminar on Inulin”, (A. Fuchs and A. Van Laere, Eds.), European Fructan Association, pp. 36-45.

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Fructans - Analytical approaches to a fibre that ferments.

Blakeney, A. B., McCleary, B. V. & Mugford, D. C. (1997). Chemistry in Australia, 17-19.

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Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study.

McCleary, B. V., Gibson, T. S. & Mugford, D. C. (1997). Journal of AOAC International, 80, 571-579.

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Enzymic analysis of the fine structure of galactomannans.

McCleary, B. V. (1994). “Methods in Carbohydrate Chemistry”, Vol. X, (J. N. BeMiller, D. J. Manners and R. J. Sturgeon, Eds.), John Wiley & Sons Inc., pp. 175-182.

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Comparison of gel strength of Kamaboko containing powders from nine different vegetables and fruits.

Yaguchi, S., Shimoda, M., Fukushima, H. & Maeda, T. (2017). Journal of National Fisheries University, 65(1), 1-8.

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Prebiotic green tea beverage added inclusion complexes of catechin and β-cyclodextrin: Physicochemical characteristics during storage.

de Souza, R. C., Júnior, O. V., Pinheiro, K. H., Klososki, S. J., Pimentel, T. C., Cardozo Filho, L. & Barão, C. E. (2017). LWT-Food Science and Technology, 85, 212-217.

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Inulinases.

R. S. & Singh, R. P. Singh. (2017). “Current Developments in Biotechnology and Bioengineering”, pp 423-446.

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Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type.

Pimentel, T. C., Madrona, G. S., Garcia, S. & Prudencio, S. H. (2015). LWT-Food Science and Technology, 63(1), 415-422.

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Seasonal changes of carbohydrates composition in the tubers of Jerusalem artichoke.

Krivorotova, T. & Sereikaite, J. (2014). Acta Physiologiae Plantarum, 36(1), 79-83.

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Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads.

Capriles, V. D. & Arêas, J. A. G. (2013). Food & Function, 4(1), 104-110.

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Wild-boar disturbance increases nutrient and C stores of geophytes in subalpine grasslands.

Palacio, S., Bueno, C. G., Azorín, J., Maestro, M. & Gómez-García, D. (2013). American Journal of Botany, 100(9), 1790-1799.

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Characterisation of dietary fibre components in cereals and legumes used in Serbian diet.

Dodevska, M. S., Djordjevic, B. I., Sobajic, S. S., Miletic, I. D., Djordjevic, P. B. & Dimitrijevic-Sreckovic, V. S. (2013). Food Chemistry, 141(3), 1624-1629.

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Fructan content of commonly consumed wheat, rye and gluten-free breads.

Whelan, K., Abrahmsohn, O., David, G. J. P., Staudacher, H., Irving, P., Lomer, M. C. E. & Ellis, P. R. (2011). International Journal of Food Sciences and Nutrition, 62(5), 498-503.

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Quantification of fructans, galacto‐oligosacharides and other short‐chain carbohydrates in processed grains and cereals.

Biesiekierski, J. R., Rosella, O., Rose, R., Liels, K., Barrett, J. S., Shepherd, S. J., Gibson, R. & Muir, J. G. (2011). Journal of Human Nutrition and Dietetics, 24(2), 154-176.

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Diarrhoea during enteral nutrition is predicted by the poorly absorbed short‐chain carbohydrate (FODMAP) content of the formula.

Halmos, E. P., Muir, J. G., Barrett, J. S., Deng, M., Shepherd, S. J. & Gibson, P. R. (2010). Alimentary Pharmacology & Therapeutics, 32(7), 925-933.

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Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers.

Hempel, S., Jacob, A. & Rohm, H. (2007). European Food Research and Technology, 224(3), 335-341.

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Fructan and free fructose content of common Australian vegetables and fruit.

Muir, J. G., Shepherd, S. J., Rosella, O., Rose, R., Barrett, J. S. & Gibson, P. R. (2007). Journal of Agricultural and Food Chemistry, 55(16), 6619-6627.

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