Oxido-Reductases and Lipases as Dough-Bleaching Agents-Reference-Cited by-同舟云学术

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Oxido-Reductases and Lipases as Dough-Bleaching Agents

Published:1998-11 Issue:6 Volume:75 Page:810-814
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Gélinas P.¹²,Poitras E.³,McKinnon C. M.¹,Morin A.¹

Affiliation:

1. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, St. Hyacinthe, Quebec, Canada J2S 8E3.

2. Corresponding author. Phone: 450/773-1105; Fax: 450/773-8461; E-mail: gelinasp@em.agr.ca

3. The Governor's Foundation, Food Research and Development Centre, St. Hyacinthe, Quebec, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference17 articles.

1. Soybean Flour Lipoxygenase lsozyme Mutant Effects on Bread Dough Volatiles

2. Carotene-bleaching activities of lipoxygenase and heme proteins as studied by a direct spectrophotometric method

3. Lipoxygenase Activity in Fourteen Legumes

4. Oxidation of .beta.-carotene by bovine milk lactoperoxidase-halide-hydrogen peroxide systems

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