Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light-Reference-Cited by-同舟云学术

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Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light

Published:2014-01 Issue:1 Volume:79 Page:C8-C18
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Janve Bhaskar A.¹,Yang Wade¹,Marshall Maurice R.¹,Reyes-De-Corcuera José I.²,Rababah Taha M.³

Affiliation:

1. Dept. of Food Science and Human Nutrition; Univ. of Florida; Gainesville FL 32611 U.S.A.

2. Citrus Research and Education Center; Univ. of Florida; 700 Experiment Station Rd; Lake Alfred FL 33850 U.S.A.

3. Dept. of Nutrition and Food Technology; Jordan Univ. of Science and Technology; Irbid 22110 Jordan

Publisher

Wiley

Subject

Food Science

Reference65 articles.

1. Protein Determination by UV Absorption

2. Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes;Anthon;Food Chem,2003

3. Lipoxygenase from soybeans: EC 1.13. 11.12 Linoleate: oxygen oxidoreductase;Axelrod;Methods Enzymol,1981

4. Bactericidal effectiveness of modulated UV light;Bank;Appl Environ Microbiol,1990

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4. Enzymatic activity and quality characteristics of melon juice processed by high‐intensity pulsed light;International Journal of Food Science & Technology;2023-04-24

5. Pulsed light improved the shelf life of apricot （after simulated long-distance air transportation） by regulating cell wall metabolism;Postharvest Biology and Technology;2023-02

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