Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Lone Melchior Larsen"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:2315-2321
Three continuous assays are described for lipoxygenase (LOX), hydroperoxide lyase (HPL) and alcohol dehydrogenase (ADH) in leek tissue. The catalytic activity of LOX showed significant difference (significance level 5%) between linolenic acid (9.43 x
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:1234-1240
Content of aroma compounds and catalytic activity of lipoxygenase (LOX), hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH) were analyzed in 4- and 15-mm unblanched leek slices packed in atmospheric air (4- and 15-mm) or 100% nitrogen (N) (on
Publikováno v:
American Journal of Potato Research. 80:397-402
When potatoes are boiled and then chill-stored they rapidly develop off-flavor. This is a result of lipoxygenase activity, and is a serious problem in food-service systems. Lipoxygenase activity may vary during winter-storage of potatoes. Raw potatoe
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:1970-1976
The content of aroma compounds (dynamic headspace) and catalytic activity of lipoxygenase (LOX) (EC. 1.13.11.12) were analyzed in 15 mm unblanched leek slices seven times during 12 months of frozen storage. The aroma profile changed from consisting o
Publikováno v:
Journal of Cereal Science. 34:49-60
Activities of endogenous β-D-xylosidase (EC.3.2.1.37), α-L-arabinofuranosidase (EC. 3.2.1.55) and endo-β-D-xylanase (EC.3.2.1.8) were quantified in extracts from ungerminated rye ( Secale cereale Lvar. Amando) grain. pH- and temperature optimum an
Publikováno v:
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A. 208:355-361
Hydrolyzed vegetable protein produced using hydrochloric acid (HVP) or proteolytic enzymes (EVP) was given a maturation period of up to 6 weeks at 30 °C. The maturation resulted in a darker color for both hydrolysates, but the sensory profiles were
Publikováno v:
LWT - Food Science and Technology. 32:32-40
Boiled potato off-flavour is a cardboard-like note, that develops within hours when boiled potatoes are stored. Using a panel of four professional judges, it was verified that a clearly detectable off-flavour develops during the storage of boiled pot
Publikováno v:
Food Chemistry. 61:461-466
Aromas of raw and boiled potatoes were compared using a mild extraction technique, ensuring preservation of the very labile composition of potato aroma during analysis. The extracts were evaluated by GC–MS and GC-sniffing using a panel of four judg
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:2399-2406
Controlled or modified packaging (CA/MA) of lettuce is simulated in model solutions containing lettuce polyphenol oxidase (PPO), chlorogenic acid (CG), and/or (−)-epicatechin (EPI) under various combinations of CO2, O2, N2, temperature, and pH cond
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:1428-1433
To examine the undesired enzymatic browning in iceberg lettuce (Lactuca sativa L.), polyphenol oxidase (PPO) from vascular and photosynthetic tissues was characterized. PPO activity was determined by measuring dioxygen consumption with a Clark electr