Citation
Pham C.B., . and Rosario R.R., . Inactivation of lipoxygenase and peroxidase using the extrusion process. pp. 6-12. ISSN 1505-5337
Abstract
Lipoxigenase and peroxidase in cowpea mungbean defatted soybean and air classified mungbean were inactivated using the extrusion process. At high process temperatures and low moisture content increased screw speed resulted in increased inactivation of peroxidase and lipoxygenase. With increased pH and process temperature inactivation increased more rapidly in peroxidase than in lipoxygenase.
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Abstract
Lipoxigenase and peroxidase in cowpea mungbean defatted soybean and air classified mungbean were inactivated using the extrusion process. At high process temperatures and low moisture content increased screw speed resulted in increased inactivation of peroxidase and lipoxygenase. With increased pH and process temperature inactivation increased more rapidly in peroxidase than in lipoxygenase.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | LIPOXYGENASE |
| AGROVOC Term: | PEROXIDASES |
| AGROVOC Term: | PROCESSING |
| AGROVOC Term: | EXTRUSION |
| AGROVOC Term: | COWPEAS |
| AGROVOC Term: | VIGNA UNGUICULATA |
| AGROVOC Term: | MUNG BEANS |
| AGROVOC Term: | VIGNA RADIATA |
| AGROVOC Term: | SOYBEANS |
| AGROVOC Term: | GLYCINE MAX |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:52 |
| URI: | http://webagris.upm.edu.my/id/eprint/17553 |
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