Lipoxygenase inactivation kinetics and quality-related enzyme activities of narrow-leafed lupin seeds and flakes

Author:

Stephany Michael,Eckert PhilippORCID,Bader-Mittermaier Stephanie,Schweiggert-Weisz Ute,Carle Reinhold

Funder

Federal German Ministry for Education and Research

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. HTST processing/Aseptic filling of particulate foods – enzyme problems;Adams,1983

2. Effect of ripening stage and technological treatments on the lipid composition, lipase and lipoxygenase activities of chickpea (Cicer arietinum L);Attia;Food Chemistry,1996

3. Lipoxygenases in soybeans;Axelrod;Methods in Enzymology,1981

4. Characterisation of odour-active compounds in lupin flour;Bader;Journal of the Science of Food and Agriculture,2009

5. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage;Bahceci;Journal of Food Engineering,2005

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