Skip to main content
Have a personal or library account? Click to login
New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes Cover

New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 2 (December 2015)
By: ,   and    
Open Access
|Dec 2015
References

References

  1. 1. Guentert, M. (2007). The flavour and fragrance industry—past, present, and future. In Berger, R. G. (Ed.). Flavours and fragrances: chemistry, bioprocessing and sustainability. Springer.
    Search in Google Scholar
  2. 2. Ahn, Y. Y., Ahnert, S. E., Bagrow, J. P., & Barabási, A. L. (2011). Flavor network and the principles of food pairing.,.
    Open DOISearch in Google Scholar
  3. 3. Reed, G. (1966). Enzymes in Food Processing (1966). Access Online via Elsevier.
    Search in Google Scholar
  4. 4. Hasselstrom, T., Bailey, S., & Reese, E. T. (1962). Regeneration of Food Flavors through Enzymatic Action. Army Research Office Washington DC.
    Open DOISearch in Google Scholar
  5. 5. Schwimmer, S. Alteration of the flavor of processed vegetables by enzyme preparations. Journal of Food Science, 28(4), (1963) 460-466.
    Open DOISearch in Google Scholar
  6. 6. J. Jolly, S. Ulbrich «Enzyme compositions that enhance the flavor of food and beverages» U.S. Patent No. 2007/0020744 Al. 25 Jan. 2007
    Search in Google Scholar
  7. 7. Reineccius, G. (2005). Flavor chemistry and technology. CRC press.
    Open DOISearch in Google Scholar
  8. 8. Oey, I. (2010). Effect of novel food processing on fruit and vegetable enzymes. In Bayındırlı, A. Enzymes in Fruit and Vegetable Processing, 245. Taylor & Francis Group.
    Open DOISearch in Google Scholar
  9. 9. Leone, A., Bleve-Zacheo, T., Gerardi, C., Melillo, M. T., Leo, L., & Zacheo, G. (2006). Lipoxygenase involvement in ripening strawberry. Journal of Agricultural and Food chemistry, 54(18), 6835-6844.
    Open DOISearch in Google Scholar
  10. 10. Dubova, H.E., Bezysov, A.T. (2014) Theory development of enzymatic aroma recovery. Proceedings of the Voroneg state university of engineering technologies, 2 (60), 119-124.
    Search in Google Scholar
  11. 11. Jiménez-Monreal, A. M., García-Diz, L., Martínez-Tomé, M., Mariscal, M., & Murcia, M. A. (2009). Influence of cooking methods on antioxidant activity of vegetables.,(3), H97-H103.
    Open DOISearch in Google Scholar
  12. 12. Scopes, R. (1985). Methods of protein purification. M.: Mir.
    Search in Google Scholar
  13. 13. Antolovich, M., Prenzler, P.D., Patsalides, E. Methods for testing antioxidant activity // Analyst. 2002. V. 127. P. 183–198
    Open DOISearch in Google Scholar
  14. 14. Oey, I. (2010). Effect of novel food processing on fruit and vegetable enzymes. In Bayındırlı, A. Enzymes in Fruit and Vegetable Processing, 245. Taylor & Francis Group.
    Open DOISearch in Google Scholar
  15. 15. Damodaran, S., & Parkin, K. L. (Eds.). (2008). Fennema's food chemistry (Vol. 4). Boca Raton, FL: CRC press.
    Search in Google Scholar
  16. 16. Gardner, Harold W. “Decomposition of linoleic acid hydroperoxides. Enzymic reactions compared with nonenzymic.”23.2 (1975): 129-136.
    Open DOISearch in Google Scholar
  17. 17. Eriksson, Caj. “Aroma compounds derived from oxidized lipids. Biochemical and analytical aspects.”23.2 (1975): 126-128.
    Open DOISearch in Google Scholar
  18. 18. Pandey, D., Agrawal, M., & Bohra, J. S. (2014). Effects of conventional tillage and no tillage permutations on extracellular soil enzyme activities and microbial biomass under rice cultivation.,, 51-60.
    Open DOISearch in Google Scholar
  19. 19. Cutter, C. N. (2002). Microbial control by packaging: a review. Critical reviews in food science and nutrition, 42(2), 151-161.
    Open DOISearch in Google Scholar
  20. 20. Nam, K. C., & Ahn, D. U. (2002). Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat. Meat Science, 60(1), 25-33.
    Open DOISearch in Google Scholar
  21. 21. Nam, Ki-Chang. “Mechanisms of color change and the prevention of off-color and off-flavor in irradiated meat.” (2002).
    Search in Google Scholar
  22. 22. Okouchi, S., Suzuki, M., Sugano, K., Kagamimori, S., & Ikeda, S. (2002). Water Desirable for the Human Body in Terms of Oxidation-Reduction Potential (ORP) to pH Relationship.,(5), 1594-1598.
    Open DOISearch in Google Scholar
  23. 23. Suslow, T. V. (2004). Oxidation-reduction potential (ORP) for water disinfection monitoring, control, and documentation..
    Open DOISearch in Google Scholar
  24. 24. Pinchuk, I., Shoval, H., Dotan, Y., Lichtenberg, D. (2012). Evaluation of antioxidants: Scope, limitations and relevance of assays. Chemistry and physics of lipids, 165(6), 638-647.
    Open DOISearch in Google Scholar
  25. 25. Stephanson, C. J., Stephanson, A. M., & Flanagan, G. P. (2002). Antioxidant capability and efficacy of Mega-H™ silica hydride, an antioxidant dietary supplement, by in vitro cellular analysis using photosensitization and fluorescence detection. Journal of medicinal food, 5(1), 9-16.
    Open DOISearch in Google Scholar
DOI: https://doi.org/10.1515/aucft-2015-0011 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496 (formerly 2344-150X)
Journal RSS Feed
Language: English
Page range: 15 - 26
Published on: Dec 22, 2015
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
flavor,
oxidation,
fatty acids,
enzymes
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2015 Anatoliy Bezysov, Halyna Dubova, Nataliya Rogova, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 19 (2015): Issue 2 (December 2015)
Previous article
Next article