Optimization of temperature, time, and lactic acid concentration to inactivate lipoxygenase and lipase and preserve phytase activity in barley (cv. Blenheim) during soaking

Cereal Chemistry

Volumn 74, Issue 6, 1997, Pages 727-732

  Rutgersson, A ^a   Bergman, E L ^b   Lingnert, H ^a   Sandberg, A S ^b  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; ENZYMES;

ACID CONCENTRATIONS; CONCENTRATION-TIME; CONDITION; LIPOLYTIC ENZYMES; LIPOXYGENASES; MULTIVARIATE EXPERIMENTAL DESIGN; OPTIMISATIONS; OXIDATIVE STABILITY; PHYTASE ACTIVITY; SOAKING TIME;

LACTIC ACID;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0030807701     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.6.727     Document Type: Article

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