Deteriorative reactions involving phospholipids and lipoproteins
- 1 January 1957
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 8 (1) , 1-13
- https://doi.org/10.1002/jsfa.2740080102
Abstract
No abstract availableKeywords
This publication has 36 references indexed in Scilit:
- 600. Further observations on the volatile compounds associated with oxidized flavour in skim milkJournal of Dairy Research, 1955
- The reported lecithinase activity of egg yolk and dried eggJournal of the Science of Food and Agriculture, 1955
- 576. The volatile compounds associated with oxidized flavour in skim milkJournal of Dairy Research, 1955
- Succinoxidase Inactivation by a Lecithinase in Barley SeedlingsNature, 1954
- The Action of Lecithinase D on Lecithin. The Enzymatic Preparation of D-1,2-Dipalmitolein and D-1,2-Dipalmitin1Journal of the American Chemical Society, 1954
- Lipoprotein transformations under the influence of heparin and Clostridium welchii α-toxinBiochimica et Biophysica Acta, 1954
- Die biochemischen Ursachen des Lecithinrückgangs in Eierteigwaren. I. Mitteileung. Neue Versuche und der Nachweis eines lecithinspaltenden Ferments in EidauerwarenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1953
- Preparation and Properties of Serum and Plasma Proteins. XXV. Composition and Properties of Human Serum β-Lipoprotein1,2,3Journal of the American Chemical Society, 1950
- Dried egg. IV. Addition of carbohydrates to egg pulp before drying. A method of retarding the effects of storage at high emperatures and of improving the aerating power of spray‐dried eggJournal of the Society of Chemical Industry, 1943
- Transactions and communicationsJournal of the Society of Chemical Industry, 1936