Effect of adding exogenous oxidative enzymes on the activity of three endogenous oxidoreductases during mixing of wheat flour dough

Cereal Chemistry

Volumn 76, Issue 2, 1999, Pages 213-218

  Rakotozafy, Lalatiana ^a   Mackova, Bozena ^a   Delcros, Jean François ^a   Boussard, Aline ^a   Davidou, Sylvie ^a   Potus, Jacques ^a   Nicolas, Jacques ^a  

^a Bioinformatique et Chimie Moléculaire   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ASPERGILLUS; GLUCOSE; GLUCOSE SENSORS; MIXING;

BOVINE LIVER; EXTRACTABLES; FERULIC ACIDS; HORSE-RADISH PEROXIDASE; LIPOXYGENASES; OXIDATIVE ENZYMES; OXIDO-REDUCTASES; SOYBEAN LIPOXYGENASE; WHEAT FLOURS; WHEAT-FLOUR DOUGH;

GLUCOSE OXIDASE;

CARBOHYDRATE; FERULIC ACID; GLUCOSE; LIPOXYGENASE; OXIDOREDUCTASE;

ANALYTIC METHOD; ARTICLE; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME ASSAY; FLOUR; NONHUMAN; WHEAT;

ARMORACIA RUSTICANA; ASPERGILLUS NIGER; BOVINAE; GLYCINE MAX; TRITICUM AESTIVUM;

EID: 0033049305     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.2.213     Document Type: Article

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