Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage
Author:
Affiliation:
1. Bohai University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101206&tlng=en
Reference38 articles.
1. Influence of gene regulation on rice quality: impact of storage temperature and humidity on flavor profile;Biao Y.;Food Chemistry,2019
2. Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene;Carballo D. E.;Meat Science,2019
3. Research progress on antioxidant activity of natural products;Chen L.;European Journal of BioMedical Research,2016
4. Mechanisms and factors for edible oil oxidation;Choe E.;Comprehensive Reviews in Food Science and Food Safety,2006
5. Catalytic behaviour of chloroperoxidase from caldariomyces fumago in the oxidation of cyclic conjugated dienes;Claudia S.;ChemInform,2003
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2. Storage of brown rice and its physicochemical properties under high temperature and humidity negative air ions environment;Journal of Cereal Science;2023-07
3. Lipid oxidation in foods and its implications on proteins;Frontiers in Nutrition;2023-06-15
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