Effects of Modified Processing Conditions on Oxidative Properties of Semolina Dough and Pasta
Author:
Affiliation:
1. Istituto Sperimentale per la Cerealicoltura, Sezione di Foggia, S.S. 16, Km 675 - 71100-I Foggia, Italy.
2. Corresponding author. Phone: +39-881-742972. Fax: +39-881-713150. E-mail: iscfg@innetonline.com.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference42 articles.
1. Induction of 33-kD and 60-kD Peroxidases during Ethylene-Induced Senescence of Cucumber Cotyledons
2. Purification and Characterization of a Lipoxygenase Enzyme from Durum Wheat Semolina
3. Carotene-bleaching activities of lipoxygenase and heme proteins as studied by a direct spectrophotometric method
4. Durum Wheat Lipoxygenase Activity and Other Quality Parameters that Affect Pasta Color
5. PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEW
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