PRODUCTION OF FLAVOR VOLATILES IN ENZYME AND SUBSTRATE ENRICHED PEANUT HOMOGENATES
- 1 January 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1) , 148-151
- https://doi.org/10.1111/j.1365-2621.1976.tb01122.x
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Lipoxygenase-mediated pentane production. Characterization of the systemJournal of Agricultural and Food Chemistry, 1973
- The origin and structures of dimeric fatty acids from the anaerobic reaction between soya-bean lipoxygenase, linoleic acid and its hydroperoxideBiochemical Journal, 1972
- Fatty acid composition of immature potato tubersPhytochemistry, 1972
- CONSISTENCY OF TOMATO PRODUCTS. 7. Effects of Acidification on Cell Walls and Cell BreakageJournal of Food Science, 1972
- Linoleic and linolenic acid as precursors of the cucumber flavorLipids, 1971
- FLAVOR CHEMISTRY OF TOMATO VOLATILESJournal of Food Science, 1970
- The enzymic breakdown of lipids in potato tuber by phospholipid- and galactolipid-acyl hydrolase activities and by lipoxygenasePhytochemistry, 1970
- The Formation of Carbonyl Compounds in CucumbersJournal of Food Science, 1968
- Enzymatische Bildung von neutralen Carbonylverbindungen aus den Lipoiden der Erbse (Pisum sativum; var. Göttinga)Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1967
- Catalysis of linoleate oxidation by pea lipoxidaseArchives of Biochemistry and Biophysics, 1956