Durum wheat lipoxygenase activity and other quality parameters that affect pasta color

Cereal Chemistry

Volumn 76, Issue 3, 1999, Pages 335-340

  Borrelli, G M ^a   Troccoli, A ^a   Di Fonzo, N ^a   Fares, C ^a  

^a Sezione Operativa di Foggia   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

MILLING (MACHINING); PIGMENTS;

ASH CONTENTS; CAROTENOID PIGMENTS; DURUM WHEATS; ENVIRONMENTAL FACTORS; GENOTYPE-BY-ENVIRONMENT INTERACTION; HIGHER WEIGHT; LIPOXYGENASES; NON-ORTHOGONAL; PROCESSING CONDITION; QUALITY PARAMETERS;

COLOR;

LIPOXYGENASE;

ARTICLE; COLOR; ENZYME ACTIVITY; ENZYME ANALYSIS; FOOD; FOOD ANALYSIS; FOOD PROCESSING; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0032984380     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.3.335     Document Type: Article

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