Toward an Understanding of Mechanisms Involved in Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles (YAN)-Reference-Cited by-同舟云学术

Toward an Understanding of Mechanisms Involved in Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles (YAN)

Published:2014-05-09 Issue:20 Volume:62 Page:4725-4730
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,Kusznir Christine A.¹,Mares Daryl J.¹

Affiliation:

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

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf500206e

Reference26 articles.

1. Impact of Protein on Darkening in Yellow Alkaline Noodles

2. Genetic variation for quality traits in synthetic wheat germplasm

3. Mares, D. J.; Panozzo, J. F.Impact of selection for low grain polyphenol oxidase activity on darkening in Asian noodles. InProceedings of the Ninth Assembly Wheat Breeding Society of Australia;Williamson, P.; Banks, P.; Haak, I.; Thompson, J.; Campbell, A., Eds.Wheat Breeding Society of Australia:Toowoomba, QLD, Australia, 1999; pp32–34.

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

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