Showing papers in "Lwt - Food Science and Technology in 1974"
Journal Article•
53 citations
Journal Article•
TL;DR: Pan frying of meat patties. Relationship among crust formation, yield, composition and processing conditions is discussed in this paper, where the authors present a pan-frying method based on the relationship among crust, yield and composition.
Abstract: Pan frying of meat patties. Relationship among crust formation, yield, composition and processing conditions.
17 citations
Journal Article•
TL;DR: In this article, the analysis of volatile compounds produced in linoleic acid oxidation catalyzed by lipoxygenase from peas, soy beans and corn germs was carried out.
Abstract: Analysis of volatile compounds produced in linoleic acid oxidation catalyzed by lipoxygenase from peas, soy beans and corn germs
15 citations
Journal Article•
TL;DR: Thermal inactivation of lipoxygenase from peas (Pisum Sativum L.) : 4.
Abstract: Thermal inactivation of lipoxygenase from peas (Pisum Sativum L.). : 4. Inactivation of whole peas
14 citations
Journal Article•
TL;DR: In this article, the inactivation of lipoxygenase from peas (Pisum sativum) was investigated using single heat treatment experiments and the results showed that the energy obtained from such experiments was negligible.
Abstract: Thermal inactivation of lipoxygenase from peas (Pisum Sativum L.). : 3. Activation energy obtained from single heat treatment experiments
13 citations
Journal Article•
7 citations
Journal Article•
TL;DR: Activation energy of reactions catalyzed by alcohol dehydrogenase, lipoxygenase, denatured peroxidase and haematin is studied.
Abstract: Activation energy of reactions catalyzed by alcohol dehydrogenase, lipoxygenase, denatured peroxidase and haematin
5 citations
Journal Article•
5 citations