Industrial use of soybean lipoxygenase for the production of natural green note flavor compounds
- Author
- WHITEHEAD, I. M; MULLER, B. L; DEAN, C
Firmenich SA, Geneva, Switzerland - Source
Cereal foods world. 1995, Vol 40, Num 4, pp 193-197, 4 p ; ref : 4 ref
- CODEN
- CFWODA
- ISSN
- 0146-6283
- Scientific domain
- Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras polyinsaturé Activité enzymatique Composé volatil Conservation aliment Flaveur Hydroperoxyde Lipoxygenase Note verte Additif alimentaire Enzyme Oxidoreductases
- Keyword (en)
- Polyunsaturated fatty acid Enzymatic activity Volatile compound Food preservation Flavor Hydroperoxide Lipoxygenase Food additive Enzyme Oxidoreductases
- Keyword (es)
- Acido graso poliinsaturado Actividad enzimática Compuesto volátil Conservación alimento Flavor Hidroperóxido Lipoxygenase Aditivo alimentario Enzima Oxidoreductases
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3495034
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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