Effect of mixing conditions on the behavior of lipoxygenase, peroxidase, and catalase in wheat flour doughs

Cereal Chemistry

Volumn 75, Issue 1, 1998, Pages 85-93

  Delcros, Jean François ^a   Rakotozafy, Lalatiana ^a   Boussard, Aline ^a   Davidou, Sylvie ^a   Porte, Catherine ^a   Potus, Jacques ^a   Nicolas, Jacques ^a  

^a Bioinformatique et Chimie Moléculaire   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; ASCORBIC ACID; MIXING; SODIUM CHLORIDE;

ACIDIC CONDITIONS; BUFFER SOLUTIONS; CATALASE ACTIVITY; EXTRACTABLES; HYDROGEN PEROXIDE/ASCORBIC ACID; LIPOXYGENASES; MIXING CONDITIONS; PHYSICO-CHEMICALS; REST PERIODS; WHEAT-FLOUR DOUGH;

LINOLEIC ACID;

TRITICUM AESTIVUM;

EID: 0031890773     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.1.85     Document Type: Article

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