Chemistry Reference
In-Depth Information
KARMAS, K.; HARTMAN, T.G.; SALINAS, J.P.; LECH, J.; ROSEN, R.T. 1994. Lipid-derived flavor
compounds in fresh and dehydrated tomato products. ACS Symposium Series 558,
American Chemical Society, 130±143.
KATO, T.; OHTA, H.; TANAKA, K.; SHIBATA, D. 1992. Appearance of new lipoxygenases in
soybean cotyledons after germination and evidence for expression of a major
lipoxygenase gene. Plant Physiol. 98, 324±330.
KING, J.M.; SVENDSEN, L.K.; FEHR, W.R.; NARVEL, J.M.; WHITE, P.J. 1998. Oxidative and flavor
stability of oil from lipoxygenase-free soybeans. J. Am. Oil Chem. Soc. 75, 1121±1126.
KING, J.M.; CHIN, S.M.; SVENDSEN, L.K.; REITMEIER, C.A.; JOHNSON, L.A.; FEHR, W.R. 2001.
Processing of lipoxygenase-free soybeans and evaluation in foods. J. Am. Oil
Chem. Soc. 78, 353±360.
MANZOCCO, L.; ANESE, M.; NICOLI, M.C. 2008. Radiofrequency inactivation of oxidative food
enzymes in model systems and apple derivatives. Food Res. Int. 41, 1044±1049.
MARTINS, C.A.O.; SEDIYAMA, C.S.; OLIVEIRA, M.G.; REIS, M.S.; ROCHA, V.S.; MOREIRA, M.A.;
LOPES GOMES, J.L. 2002. Resistance to stem canker, frogeye leaf spot and powdery
mildew of soybean lines lacking lipoxygenases in the seeds. Scientia Agricola 59,
701±705.
MIN, B.; AHN, D.U. 2009. Factors in various fractions of meat homogenates that affect the
oxidative stability of raw chicken breast and beef loin. J. Food Sci. 74, C41±C48.
MIN, B.; NAM, K.C.; CORDRAY, J.; AHN, D.U. 2008. Endogenous factors affecting oxidative
stability of beef loin, pork poin, and chicken breast and thigh meats. J. Food Sci.
73, C439±C446.
MOHRI, S.; ENDO, Y.; MATSUDA, K.; KITAMURA, K.; FUJIMOTO, K. 1990. Physiological effects of
soybean seed lipoxygenases on insects. Agric. Biol. Chem. 54, 2265±2270.
MOHRI, S.; CHO, S.Y.; ENDO, Y.; FUJIMOTO, K. 1992. Linoleate 13(S)-lipoxygenase in sardine
skin. J. Agric. Food Chem. 40, 573±576.
MUKHOPADHYAY, M; CHAKRABORTY, A. 2007. Lipoxygenase, lipase and trypsin inhibitor-
inactivated and sterilized legumes and cereal products without loss of nutrients
enhanced shelf life. Indian Pat. Appl. IN 2005MU00540 A 20070608.
NARVEL, J.M.; FEHR, W.R.; WELKE, G.A. 1998. Agronomic and seed traits of soybean lines
lacking seed lipoxygenases. Crop Sci. 38, 926±928.
NELSON, M.J. 1996. Fatty acid radicals and the mechanism of lipoxygenaase. In
Lipoxygenase and Lipoxygenase Pathway Enzymes (Ed G.J. Piazza), AOCS Press,
Champaign, IL, pp. 80±94.
NISHIBA, Y.; SUDA, I. 1998. Degradation of vitamin E, vitamin C, and lutein in soybean
homogenate: a comparison of normal soybean and lipoxygenase-lacking (triple-
null) soybean. J. Agric. Food Chem 46, 3708±3712.
PERSHERN, A.S.; BREENE, W.M.; LULAI, E.C. 1995. Analysis of factors influencing lipid
oxidation in hazelnuts (Corylus spp.). Journal of Food Processing and
Preservation 19, 9±26.
PRIGGE, S.T.; BOYINGTON, J.C.; GAFFNEY, B.J.; AMZEL, L.M. 1996. Lipoxygenases: structure
and function. In Lipoxygenase and Lipoxygenase Pathway Enzymes (Ed G.J.
Piazza), AOCS Press, Champaign, IL, pp. 1±32.
RAMEZANZADEH, F.M.; RAO, R.M.; WINDHAUSER, M.; PRINYAWIWATKUL, W.; MARSHALL, W.E.
1999. Prevention of oxidative rancidity in rice bran during storage. J. Agric. Food
Chem 47, 2997±3000.
RAO, S.I.; WILKS, A.; HAMBERG, M.; ORTIZ DEMONTELLANO, P.R. 1994. The lipoxygenase
activity of myoglobin. Oxidation of linoleic acid by the ferryl oxygen rather than
protein radical. J. Biol. Chem. 269, 7210±7216.
Search WWH ::




Custom Search