๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

THERMAL INACTIVATION OF PEA FLOUR LIPOXYGENASE

โœ Scribed by H. MICHAEL HENDERSON; GREGORY BLANK; HELENA SUSTACKOVA


Book ID
111336903
Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
320 KB
Volume
15
Category
Article
ISSN
0145-8884

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Inactivation of lipoxygenase in whole so
โœ Thakur, B. R. ;Nelson, P. E. ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 235 KB

Use of ultrasound for lipoxygenase inactivation in whole soy flour suspension was studied. Inactivation of the enzyme was influenced by the time of exposure, pH, and the amplitude of ultrasound. Exposure to cavitating 20 kHz ultrasound for 3 h at pH > 5.0 had no effect on the activity of the enzyme.