Effect of high-pressure treatment on lipoxygenase activity

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 7, 2000, Pages 2896-2902

  Tangwongchai, Ratchada ^a   Ledward, Dave A ^a   Ames, Jennifer M ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Flavor; High pressure treatment; Lipoxygenase; pH; Tomato

Indexed keywords

LIPOXYGENASE;

ARTICLE; CHEMISTRY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME STABILITY; ENZYMOLOGY; FOOD ANALYSIS; METABOLISM; NONHUMAN; NUTRITIONAL SCIENCE; PH; PHYTOCHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRESSURE; SOYBEAN; TASTE; TOMATO;

ELECTROPHORESIS, POLYACRYLAMIDE GEL; HYDROGEN-ION CONCENTRATION; LIPOXYGENASE; LYCOPERSICON ESCULENTUM; PRESSURE; SOYBEANS; TASTE;

GLYCINE MAX; LYCOPERSICON ESCULENTUM;

EID: 0033928771     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9913460     Document Type: Article

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