Effect of ripening stage and technological treatments on the lipid composition, lipase and lipoxygenase activities of chickpea (Cicer arietinum L.)

Food Chemistry

Volumn 56, Issue 2, 1996, Pages 123-129

  Attia, R S ^a   Aman, M E ^a   El Tabey Shehata, A M ^a   Hamza, M A ^a  

^a Alexandria University   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACID; LIPOXYGENASE; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE;

ARTICLE; COOKING; CULTIVAR; DECORTICATION; ENZYME ACTIVATION; ENZYME ACTIVITY; LIPID COMPOSITION; PEA; PLANT SEED;

CICER ARIETINUM; PISUM SATIVUM;

EID: 0029894455     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00135-2     Document Type: Article

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