Identification of a ripening-related lipoxygenase in tomato fruit as blanching indicator enzyme

Process Biochemistry

Volumn 43, Issue 9, 2008, Pages 932-936

  Wang, Meng ^a   Sun, Jing ^a   Feng, Weihua ^b   Cao, Jiankang ^a   Jiang, Weibo ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b ZHONGKAI UNIVERSITY OF AGRICULTURE AND ENGINEERING   (China)

Author keywords

Blanching; Identification; Lipoxygenase; Tomato

Indexed keywords

BLEACHING; ENZYMES; FOOD ADDITIVES; FOOD PRESERVATION; FOOD PRODUCTS; FRUIT JUICES; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PLANTS (BOTANY); SYSTEM STABILITY;

(I ,J) CONDITIONS; ELSEVIER (CO); IMMUNOBLOTTING; IMMUNOPRECIPITATION; LIPOXYGENASE (LOX); MALDI-TOF MASS SPECTROMETRY; NUTRITIONAL QUALITIES; PEROXIDASE (POD); PROCESSING QUALITY; PROTEIN STABILITY; SOLANUM LYCOPERSICUM; THERMAL STABILITY; TOMATO FRUITS;

AGRICULTURAL PRODUCTS;

AGRICULTURE; BLEACHING; ENZYMES; FOOD ADDITIVES; FRUITS; LIQUID CHROMATOGRAPHY; PLANTS; SPECTROMETERS; SPECTROSCOPY; TOMATOES;

LYCOPERSICON ESCULENTUM; SOLANUM;

EID: 48149113623     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2008.04.018     Document Type: Article

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