Sensory Evaluations and Changes in Peroxidase Activity During Storage of Frozen Green Beans-Reference-Cited by-同舟云学术

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Sensory Evaluations and Changes in Peroxidase Activity During Storage of Frozen Green Beans

Published:1992-09 Issue:5 Volume:57 Page:1129-1143
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

APARICIO-CUESTA M.P.,MATEOS-NOTARIO M.P.,RIVAS-GONZALO J.C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb11280.x/fullpdf

Reference24 articles.

1. Quality of frozen green beans (Phaseolus vulgaris) subjected to different storage conditions

2. Quality changes of frozen vegetables

3. Peroxidase, catalase and palmitoyl-CoA hydrolase activity in blanched carrot cubes after storage at −20°C

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1. Marker-assisted breeding of a durum wheat cultivar for γ-gliadin and LMW-glutenin proteins affecting pasta quality;TURKISH JOURNAL OF AGRICULTURE AND FORESTRY;2013

2. Some quality characteristics of selected durum wheat (Triticum durum) landraces;Turkish Journal of Agriculture and Forestry;2012-01-01

3. ROLE OF PEROXIDASE AND H2O2 IN CROSS-LINKING OF GLUTEN PROTEINS;Journal of Food Biochemistry;2011-10-27

4. Enzymatic deterioration of plant foods;Chemical Deterioration and Physical Instability of Food and Beverages;2010

5. Calcium modulated activity enhancement and thermal stability study of a cationic peroxidase purified from wheat bran;Food Chemistry;2009-05

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