Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles

Journal of the Science of Food and Agriculture

Volumn 90, Issue 7, 2010, Pages 1232-1237

  Suzuki, Tatsuro ^a   Kim, Sun Ju ^b   Mukasa, Yuji ^a   Morishita, Toshikazu ^a   Noda, Takahiro ^a   Takigawa, Shigenobu ^a   Hashimoto, Naoto ^a   Yamauchi, Hiroaki ^a   Matsuura Endo, Chie ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^b Chungnam National University   (South Korea)

Author keywords

Buckwheat; Fatty acid; Flavor; Lipase; Peroxidase

Indexed keywords

ENZYME; FATTY ACID; LIPOXYGENASE; PEROXIDASE; TRIACYLGLYCEROL LIPASE; VEGETABLE PROTEIN; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FAGOPYRUM; FOOD ANALYSIS; GENETICS; GENOTYPE; METABOLISM; PLANT SEED; SENSATION; TASTE;

ENZYMES; FAGOPYRUM; FATTY ACIDS, NONESTERIFIED; FOOD ANALYSIS; GENOTYPE; LIPASE; LIPOXYGENASE; PEROXIDASE; PLANT PROTEINS; SEEDS; SENSATION; TASTE; VOLATILE ORGANIC COMPOUNDS;

FAGOPYRUM ESCULENTUM;

EID: 77951033981     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3958     Document Type: Article

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