Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles-Reference-Cited by-同舟云学术

Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles

Published:2010-05 Issue:7 Volume:90 Page:1232-1237
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Suzuki Tatsuro,Kim Sun-Ju,Mukasa Yuji,Morishita Toshikazu,Noda Takahiro,Takigawa Shigenobu,Hashimoto Naoto,Yamauchi Hiroaki,Matsuura-Endo Chie

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference28 articles.

1. Food-science of buckwheat;Ikeda;New Food Ind,1996

2. Traditional buckwheat food in Europe;Kreft;Bull Res Inst Food Sci Kyoto Univ,1994

3. Identification of the volatile components of buckwheat flour and their distributions of milling fractions;Aoki;Nippon Shokuhin Kogyo Gakkaishi,1981

4. Ohinata H, Karasawa H and Kurokouchi HK, Influence of milling methods on buckwheat aroma, in Proceedings of the 8th International Symposium on Buckwheat, pp. 694-697 (2001).

5. Effect of buckwheat storage and milling on aroma compounds;Przybylski;Current Advances in Buckwheat Research,1995

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Combining ability for rancidity and associated traits in pearl millet (Pennisetum glaucum);Plant Breeding;2023-03-28

2. Three thermal treated methods improve physicochemical and functional properties of wheat bran‐germ and the bran‐germ containing products;Journal of the Science of Food and Agriculture;2023-03-07

3. Purification and Characterization of Lipoxygenase from Walnuts (Juglans Regia) and Investigation of the Effects of Some Phenolic Compounds on the Activity;ChemistrySelect;2022-12-08

4. Post-harvest Treatments and Storage of Millets;Handbook of Millets - Processing, Quality, and Nutrition Status;2022

5. Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study;Food Chemistry;2021-12