Study of lipoxygenase and peroxidase as indicator enzymes in green beans: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Journal of Food Engineering

Volumn 66, Issue 2, 2005, Pages 187-192

  Bahçeci, K Savaş ^a   Serpen, Arda ^a   Gökmen, Vural ^a   Acar, Jale ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Ascorbic acid; Blanching indicator; Chlorophylls; Frozen storage; Lipoxygenase; Peroxidase

Indexed keywords

AGRICULTURAL PRODUCTS; CHLOROPHYLL; CHROMOPHORES; COLOR; FLAVORS; FOOD STORAGE; FREEZING; HEAT TREATMENT; INDICATORS (CHEMICAL); METHANOL; MICROORGANISMS; ORGANIC ACIDS; SLURRIES; TEXTURES;

ASCORBIC ACID; BLANCHING INDICATOR; ENZYME ACTIVITY; FROZEN STORAGE; LIPOXYGENASE (LOX); PEROXIDASE (POD);

ENZYMES;

PHASEOLUS (ANGIOSPERM);

EID: 4544293856     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.03.004     Document Type: Article

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