Open AccessJournal Article
Thermal inactivation of lipoxygenase from peas (Pisum Sativum L.) : 2. Influence of substrate and reaction products
S.G. Svensson,Caj Eriksson +1 more
TLDR
In this paper, inactivation of lipoxygenase from peas (Pisum Sativum L) was reported. But the authors did not consider the influence of substrate and reaction products.Abstract:
Thermal inactivation of lipoxygenase from peas (Pisum Sativum L.) : 2. Influence of substrate and reaction productsread more
Citations
More filters
Journal ArticleDOI
Review: Enzyme inactivation during heat processing of food-stuffs
TL;DR: Enzymes having effects on sensory quality are reviewed with particular emphasis on those enzymes which influence flavour, through lipid degradation, and those which affect texture by catalysing the breakdown of starch, pectin or protein.
Journal ArticleDOI
Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects.
TL;DR: An overview from a quantitative point of view of the combined effects of pressure and temperature on enzymes related to quality of fruits and vegetables is given.
Journal ArticleDOI
Enzyme degradation during drying.
TL;DR: Calculated enzyme retentions are presented for different drying histories and shapes of drying particles and it is assumed that enzyme degradation kinetics are first‐order reactions, of which reaction constants are known as a function of temperature and water concentration in the drying material.
Journal ArticleDOI
Lipid oxidation catalysts and inhibitors in raw materials and processed foods
TL;DR: In this article, the authors focus on those catalysts and lipid oxidation inhibitors which have been found to be either in the raw food materials or in processed food as a result of its processing.
Journal ArticleDOI
Ultrastructural changes during frozen storage of cod (Gadus morhua L.): III. Effects of linoleic acid and linoleic acid hydroperoxides on myofibrillar proteins
L. Jarenbäck,Arne Liljemark +1 more
TL;DR: Morhua et al. as discussed by the authors studied the effects of linoleic acid and linolic acid hydroperoxides on myofibrillar proteins during frozen storage of cod.
Related Papers (5)
Thermal inactivation of lipoxygenase from peas (Pisum Sativum L.). : 4. Inactivation of whole peas
S.G. Svensson,Caj Eriksson +1 more
Thermal inactivation of lipoxygenase from peas (Pisum Sativum L.) : 1. Time-temperature relationships and pH-dependence
S.G. Svensson,Caj Eriksson +1 more
Thermal inactivation of lipoxygenase from peas (Pisum Sativum L.). : 3. Activation energy obtained from single heat treatment experiments
S.G. Svensson,Caj Eriksson +1 more