Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified hexadecane
- 1 January 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 50 (1) , 33-38
- https://doi.org/10.1016/0308-8146(94)90089-2
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Preparative, enzymic synthesis of linoleic acid (13S)-hydroperoxide using soybean lipoxygenase-1The Journal of Organic Chemistry, 1990
- Effect of pH on the Kinetics of Soybean Lipoxygenase‐1Journal of Food Science, 1989
- Soybean lipoxygenase-1 enzymically forms both (9S)- and (13S)-hydroperoxides from linoleic acid by a pH-dependent mechanismBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1989
- A Suggested Instrumental Technique for Studying Dynamic Flavor Release from Food ProductsJournal of Food Science, 1986
- Haemoprotein- and transition metal ion-catalysed oxidation of linoleic acid selectivity of the position of oxygenationBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1980
- FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITYJournal of Food Science, 1978
- Untersuchungen über die Entstehung flüchtiger Verbindungen aus radikalischen Reaktionszwischenstufen bei der Lipoxygenase-ReaktionZeitschrift für Lebensmittel-Untersuchung und Forschung, 1978
- Demonstration by EPR spectroscopy of the functional role of iron in soybean lipoxygenase-1Biochimica et Biophysica Acta (BBA) - Enzymology, 1975
- Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water‐Lipid SystemsJournal of Food Science, 1968
- Spectrophotometric Method for Determination of Lipoxidase ActivityPlant Physiology, 1964