LIPOXYGENASE AS BLANCHING INDEX FOR FROZEN VEGETABLE SOYBEANS.
Author(s) : SHEU S. C., CHEN A. O.
Type of article: Article
Summary
BLANCHED SAMPLES OF FROZEN VEGETABLE SOYBEANS USING PEROXIDASE (POD) AND LIPOXYGENASE (LIP) AS BLANCHING INDICES WERE COMPARED WITH UNBLANCHED SAMPLES DURING STORAGE BY SENSORY EVALUATION, VITAMIN C DETERMINATION AND REMAINING ENZYME ACTIVITY. SAMPLES USING LIP AND POD AS BLANCHING INDICES SHOWED NO SIGNIFICANT DIFFERENCES IN SENSORY QUALITY DURING 160-DAY FROZEN STORAGE, WHILE BOTH TREATMENTS WERE SIGNIFICANT-LY DIFFERENT FROM UNBLANCHED SAMPLES. VITAMIN C IN SAMPLES USING LIP AS BLANCHING INDEX WAS HIGHER THAN THAT IN UNBLANCHED ONES.
Details
- Original title: LIPOXYGENASE AS BLANCHING INDEX FOR FROZEN VEGETABLE SOYBEANS.
- Record ID : 1992-0667
- Languages: English
- Source: Ital. J. Food Sci. - vol. 56 - n. 2
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Seeds and plants - Keywords: Measurement; Blanching; Organoleptic property; Soya; Vegetable; Enzyme; Freezing
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THE EFFECT OF LIPID-DEGRADING ENZYME ACTIVITIES...
- Author(s) : BAARDSETH P., NAESSET E.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 32 - n. 1
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PEROXIDASE, CATALASE AND PALMITOYL-ZCA HYDROLAS...
- Author(s) : BAARDSETH P., SLINDE E.
- Date : 1983
- Languages : English
- Source: J. Sci. Food Agric. - vol. 34 - n. 11
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BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUIT...
- Author(s) : PHILIPPON J., ROUET-MAYER M. A.
- Date : 1984
- Languages : French
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 6
- Formats : PDF
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EVALUATION OF HIGH TEMPERATURE-SHORT TIME (HTST...
- Author(s) : MCDANIE L M. R.
- Date : 1988
- Languages : English
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PREDICTION OF RESIDUAL PEROXIDASE ACTIVITY IN T...
- Author(s) : GARROTE R. L.
- Date : 1987
- Languages : English
View record