Delineating the role of polyphenol oxidase in the darkening of alkaline wheat noodles

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 6, 2006, Pages 2378-2384

  Fuerst, E Patrick ^a   Anderson, James V ^b   Morris, Craig F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Alkaline noodles; Darkening mechanisms; Discoloration; Inhibitors; Noodle darkening; Polyphenol oxidase; Triticum aestivum; Wheat; Wheat quality

Indexed keywords

TRITICUM AESTIVUM;

CATECHOL OXIDASE; ENZYME INHIBITOR; TROPOLONE;

ARTICLE; COLOR; DRUG ANTAGONISM; ENZYMOLOGY; FLOUR; FOOD HANDLING; METABOLISM; PH; PLANT SEED; WHEAT;

CATECHOL OXIDASE; COLOR; ENZYME INHIBITORS; FLOUR; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; SEEDS; TRITICUM; TROPOLONE;

EID: 33645789367     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0526386     Document Type: Article

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