Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models (English)
- New search for: Lampi, Anna-Maija
- New search for: Yang, Zhen
- New search for: Mustonen, Otto
- New search for: Piironen, Vieno
- New search for: Lampi, Anna-Maija
- New search for: Yang, Zhen
- New search for: Mustonen, Otto
- New search for: Piironen, Vieno
In:
Food Chemistry
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311
;
2019
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models
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Contributors:Lampi, Anna-Maija ( author ) / Yang, Zhen ( author ) / Mustonen, Otto ( author ) / Piironen, Vieno ( author )
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Published in:Food Chemistry ; 311
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2019-11-28
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 311
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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Effects of environmental stresses on physiochemical stability of β-carotene in zein-carboxymethyl chitosan-tea polyphenols ternary delivery systemBa, Chujie / Fu, Yuying / Niu, Fuge / Wang, Mei / Jin, Bing / Li, Zeya / Chen, Guowen / Zhang, Hao / Li, Xiaomeng et al. | 2019
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Development and validation of an LC–FTMS method for quantifying natural sweeteners in wineFayad, Syntia / Cretin, Blandine N. / Marchal, Axel et al. | 2019
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Biochemical composition distribution in different grain layers is associated with the edible quality of rice cultivarsMa, Zhao-hui / Wang, Yong-bing / Cheng, Hai-tao / Zhang, Guang-cai / Lyu, Wen-yan et al. | 2019
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Postmortem nucleotide degradation in turbot mince during chill and partial freezing storageDong, Meng / Qin, Lei / Ma, Li-Xin / Zhao, Zi-Yuan / Du, Ming / Kunihiko, Konno / Zhu, Bei-Wei et al. | 2019
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Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositionsTruong, Tuyen / Dahal, Deepa / Urrutia, Paulina / Alvarez, Lorena / Almonacid, Sergio / Bhandari, Bhesh et al. | 2019
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Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggsYang, Yuan / Zhao, Yan / Xu, Mingsheng / Yao, Yao / Wu, Na / Du, Huaying / Tu, Yonggang et al. | 2019
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Potassium bromate: Effects on bread components, health, environment and method of analysis: A reviewShanmugavel, Venu / Komala Santhi, Kotturu / Kurup, Anjali H / Kalakandan, Sureshkumar / Anandharaj, Arunkumar / Rawson, Ashish et al. | 2019
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Structural and functional characteristics of clustered amylopectin produced by glycogen branching enzymes having different branching propertiesJung, Dahan / Tran, Phuong Lan / Yim, Cheul-Soon / Park, Eun-Ji / Yeom, Su-Jin / Jung, Hee-Gon / Nguyen, Thi Thanh Hanh / Kim, Doman / Park, Jong-Tae et al. | 2019
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Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food modelsLampi, Anna-Maija / Yang, Zhen / Mustonen, Otto / Piironen, Vieno et al. | 2019
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A facile one-pot green synthesis of β-cyclodextrin decorated porous graphene nanohybrid as a highly efficient adsorbent for extracting aflatoxins from maize and animal feedsTezerji, Najmeh Sheibani / Foroughi, Mohammad Mehdi / Bezenjani, Rasoul Rezaei / Jandaghi, Nezhat / Rezaeipour, Ebrahim / Rezvani, Forogh et al. | 2019
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Properties of dietary fiber from citrus obtained through alkaline hydrogen peroxide treatment and homogenization treatmentZhang, Yue / Qi, Junru / Zeng, Weiqi / Huang, Yingxing / Yang, Xiaoquan et al. | 2019
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A comparison of the absorption and metabolism of the major quercetin in brassica, quercetin-3-O-sophoroside, to that of quercetin aglycone, in ratsWang, Yanling / Berhow, Mark A. / Black, Molly / Jeffery, Elizabeth H. et al. | 2019
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Corrigendum to “Enhancing the thermal stability of soy proteins by preheat treatment at lower protein Concentration” [Food Chem. 306 (2020) 125593]Ma, Wuchao / Wang, Tao / Wang, Jiamei / Wu, Di / Wu, Chao / Du, Ming et al. | 2019
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Properties of lotus seed starch-glycerin monostearin V-complexes after long-term retrogradationZheng, Yixin / Wang, Bailong / Guo, Zebin / Zhang, Yi / Zheng, Baodong / Zeng, Shaoxiao / Zeng, Hongliang et al. | 2019
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Cross-linked starch-based edible coating reinforced by starch nanocrystals and its preservation effect on graded Huangguan pearsDai, Limin / Zhang, Jun / Cheng, Fang et al. | 2019
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Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegarsRíos-Reina, Rocío / Segura-Borrego, M. Pilar / Morales, M. Lourdes / Callejón, Raquel M. et al. | 2019
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Calendar| 2019