Lipoxygenase as Blanching Index for Frozen Vegetable Soybeans
- 1 March 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (2), 448-451
- https://doi.org/10.1111/j.1365-2621.1991.tb05300.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Effect of Blanching on Enzyme Activity and Quality Changes in Green PeasJournal of Food Science, 1987
- Purification and characterization of a lipoxygenase from immature English peasJournal of Agricultural and Food Chemistry, 1986
- Lipoxygenase-2 isozyme is responsible for generation of n-hexanal in soybean homogenateJournal of Agricultural and Food Chemistry, 1985
- PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEWJournal of Food Science, 1977
- Aroma compounds derived from oxidized lipids. Biochemical and analytical aspectsJournal of Agricultural and Food Chemistry, 1975
- Zur Frage von Fermentaktivität und Qualität von Gemüsegefrierkonserven. 1. Mitt. Die verbleibende Restaktivität an PeroxydaseMolecular Nutrition & Food Research, 1975
- Isolation of an isozyme of soybean lipoxygenaseBiochimica et Biophysica Acta (BBA) - Enzymology, 1970
- Peroxidase Regeneration and Its Effect on Quality in Frozen Peas and Thawed PeasJournal of Food Science, 1962
- ENZYME ACTION AND OFF‐FLAVOR IN FROZEN PEASaJournal of Food Science, 1958
- EFFECT OF DEGREE OF ENZYME INACTIVATION AND STORAGE TEMPERATURE ON QUALITY RETENTION IN FROZEN PEASJournal of Food Science, 1955