Antioxidative Effect of Glucose Oxidase and Catalase in Mayonnaises of Different Oxidative Susceptibility. I. Product Trials-Reference-Cited by-同舟云学术

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Antioxidative Effect of Glucose Oxidase and Catalase in Mayonnaises of Different Oxidative Susceptibility. I. Product Trials

Published:1997-12 Issue:8 Volume:30 Page:841-846
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Isaksen Anette,Adler-Nissen Jens

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Natural antioxidants for the stabilization of foods;Loliger,1989

2. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids;Frankel;Trends in Food Science and Technology,1993

3. Applications of glucose oxidase;Scott,1975

4. Glucose oxidase;Whitaker,1994

5. Glucose transforming enzymes;Crueger,1990

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1. Glucose Oxidase, an Enzyme “Ferrari”: Its Structure, Function, Production and Properties in the Light of Various Industrial and Biotechnological Applications;Biomolecules;2022-03-19

2. Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage;Food Science and Technology;2022

3. Enzyme production ofd-gluconic acid and glucose oxidase: successful tales of cascade reactions;Catalysis Science & Technology;2020

4. Antibacterial Properties of D-Amino Acid Oxidase: Impact on the Food Industry;Frontiers in Microbiology;2019-12-03

5. Biocatalytic “Oxygen‐Fueled” Atom Transfer Radical Polymerization;Angewandte Chemie International Edition;2018-11-08

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