Thermal versus Microwave Inactivation Kinetics of Lipase and Lipoxygenase from Wheat Germ-Reference-Cited by-同舟云学术

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Thermal versus Microwave Inactivation Kinetics of Lipase and Lipoxygenase from Wheat Germ

Published:2015-04-13 Issue:3 Volume:39 Page:247-255
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Xu Bin¹,Wang Li Kun¹,Miao Wen Juan²,Wu Qi Fei¹,Liu Yan Xia¹,Sun Yilin³,Gao Chao⁴

Affiliation:

1. School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China

2. School of Biology and Food Engineering; Chuzhou University; Chuzhou China

3. School of Chemistry and Chemical Engineering; Jiangsu University; Zhenjiang 212013 China

4. School of Life Science and Technology; China Pharmaceutical University; Nanjing China

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Jiangsu Postdoctoral Science Foundation

Jiangsu University Senior Personnel Foundation

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12216/fullpdf

Reference23 articles.

1. Kinetics of thermal inactivation of tomato lipoxygenase;Anese;Food Chem.,2006

2. Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review;Bermúdez-Aguirre;Food Res. Int.,2012

3. Microwave heating as an alternative quarantine method for disinfestation of stored food grains;Das;Int. J. Food Sci.,2013

4. Key issues and challenges in whole wheat flour milling and storage;Doblado-Maldonado;J. Cereal Sci.,2012

5. Blanching peppers using microwaves;Dorantes-Alvarez;Procedia Food Sci.,2011

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2. Inactivation of lipase and lipoxygenase in whole wheat flour using atmospheric cold plasma and steam treatments: Kinetics, mechanism, and impact on its compositional properties;Journal of Cereal Science;2024-05

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4. A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice;Foods;2024-01-11

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