Physical−Chemical Analysis of Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles-Reference-Cited by-同舟云学术

Physical−Chemical Analysis of Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles

Published:2009-05-27 Issue:12 Volume:57 Page:5556-5562
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Asenstorfer Robert E.¹,Appelbee Marie J.²,Mares Daryl J.¹

Affiliation:

1. School of Agriculture and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia

2. South Australian Research and Development Institute, Grain Quality Research Laboratory, Waite Research Precinct, Glen Osmond, South Australia 5064, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf900485b

Reference37 articles.

1. Mapping components of flour and noodle colour in Australian wheat

2. Delineating the Role of Polyphenol Oxidase in the Darkening of Alkaline Wheat Noodles

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