Controlling the texture of fruit and vegetables: the role of oxidising enzymes-Reference-Cited by-同舟云学术

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Controlling the texture of fruit and vegetables: the role of oxidising enzymes

Published:2004 Issue: Volume: Page:295-320
ISSN:
Container-title:Texture in Food
language:
Short-container-title:

Author:

Wichers H.J.,Boeriu C.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/R5L2K58602433285.pdf

Reference174 articles.

1. The inactivation and regeneration of peroxidase in relation to the high temperature-short time processing of vegetables;Adams;J Food technol,1978

2. Electrospray mass spectrometric study of haem changes during peroxidase denaturation;Adams;Food Chemistry,1997

3. Regenerated and denaturated peroxidase as potential lipid oxidation catalysts;Adams;Food Chemistry,1996

4. Formation of dityrosine crosslinks in proteins by oxidation of tyrosine residues;Aeschbach;Biochim Biophys Acta,1976

5. Cuticle-catalyzed coupling between N-acetylhistidine and N-acetyldopamine;Andersen;Insect Biochem Mol Biol,1992

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1. Energy Crops;Encyclopedia of Applied Plant Sciences;2017

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