Studies on rancidification of ground poppy-seed

Autor:	Kosary Judit, J. Csalári, I. Siró
Rok vydání:	2002
Předmět:	food.ingredient Chemistry Flavour Poppy seed Peroxide Lipid peroxidation chemistry.chemical_compound food Biochemistry Rancidification High activity Food science Lipoxygenase activity Food Science
Zdroj:	Acta Alimentaria. 31:161-168
ISSN:	1588-2535 0139-3006
DOI:	10.1556/066.2002.31.2.5
Popis:	To estimate the quality deterioration caused by lipid peroxidation in stored ground poppy-seed samples, the kinetic behaviour of different biochemical parameters characteristic of lipid peroxidation was studied and compared with flavour deterioration. It was found that the probability of rapid deterioration of samples is low when the change in AC values (the ratio of the values at the time of measurement and at the beginning of investigation) for peroxide values is a linear function of storage time and when lipoxygenase activity is low. When the kinetics is immediately non-linear and high activity of lipoxygenases is detected, the possibility of rapid quality deterioration can be anticipated.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f0c64632a6701fc3b8238b5f58432d1 https://doi.org/10.1556/066.2002.31.2.5 Zobrazit plný text záznamu