Flavour Qualities of Frozen Sweetcorn are Affected by Genotype and Blanching (original) (raw)

Distribution and Heat Inactivation of Peroxidase Isoenzymes in Sweet Corn

Journal of Food Science, 1973

Peroxidase and Lipoxygenase Influence on Stability of Polyunsaturated Fatty Acids in Sweet Corn (Zea mays L.) during Frozen Storage

Luis Rodriguez-saona

Journal of Food Science, 1995

View PDFchevron_right

Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli

Arman Shirazi

Journal of Food Science, 2000

View PDFchevron_right

Organoleptic Quality of Minimally Processed Supersweet Corn

N. Maness

HortScience

View PDFchevron_right

Peroxidase actvity, its isozymes and deterioration of pearl millet [Pennisetum glaucum(L.) R. BR.] flour during storage

LK Chugh

Journal of Agriculture and Ecology

View PDFchevron_right

Activity of peroxidase during blanching of peaches, carrots and potatoes

Niki Proxenia

Journal of Food Engineering, 1997

View PDFchevron_right

Effect of Different Steeping Conditions on the Peroxidase Activities of Some Improved Sorghum Varieties

Bennett Nwanguma

Bio-Research

View PDFchevron_right

Thermo-Kinetic Modeling of Peroxidase Inactivation during Blanching-Cooling of Corn on the Cob

Julio Luna

Journal of Food Science, 1986

View PDFchevron_right

Thermostability at different pH levels of peroxidase extracted from four vegetables

Elfadil E Babiker

international food research journal, 2013

View PDFchevron_right

Antioxidant Enzyme and Compound Responses to Chilling Stress and their Combining Abilities in Differentially Sensitive Maize Hybrids

Mark Hodges

Crop Science, 1997

View PDFchevron_right

Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Vural Gökmen

Journal of Food Engineering, 2005

View PDFchevron_right

Quantifying color characteristics in sweet corn varieties after blanching under frozen storage

Shailendra Sagar Prajapati

International journal of advanced biochemistry research, 2024

View PDFchevron_right

Biochemical characterization of the major sorghum grain peroxidase

Willem Van Berkel

FEBS Journal, 2006

View PDFchevron_right

Purification and substrate specificity of peroxidase from sweet potato tubers

Ivan Sakharov

Plant Science, 2002

View PDFchevron_right

Carrot ( Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

Marta Abreu

Journal of Food Engineering, 2010

View PDFchevron_right

Effect of Caramelization and Maillard Reaction Products on Peroxidase Activity

Anna Pitotti

Journal of Food Biochemistry, 1994

View PDFchevron_right

Kinetic study of thermal inactivation of potato peroxidase during high-temperature short-time processing

Xueming Xu

Journal of Food Science and Technology, 2010

View PDFchevron_right

The inheritance of rye seed peroxidases

Mariela Leon De La Vega

Theoretical and Applied Genetics, 1982

View PDFchevron_right

Some Biochemical Properties of Soluble and Bound Potato Tuber Peroxidase

Jacob Amir

Journal of Food Science, 1981

View PDFchevron_right

Unveiling the Sweetness: Evaluating Yield and Quality Attributes of Early Generation Sweet Corn (Zea mays L.var. saccharata) Inbred Lines through Morphological, Biochemical and Marker-based Approaches

Asif Shikari

Research Square (Research Square), 2023

View PDFchevron_right

Physicochemical Properties of Fresh Floury Corn Kernels Affected by Refrigeration and Packaging

gisela ochoa

Ciencia y Tecnología Agropecuaria

View PDFchevron_right

Lipoxygenase in Sweet Corn Germ: Isolation and Physicochemical Properties

Diane Barrett

Journal of Food Science, 1995

View PDFchevron_right

Changes in flavor-affecting aroma compounds during potato storage are not associated with lipoxygenase activity

Ricardo Lopez

View PDFchevron_right

Chemical components of kernel quality in sh2 sweet corn genotypes (Zea mays L. saccharata Sturt.) as affected by harvest date

Marija Viljevac Vuletić

Journal of Central European Agriculture, 2020

View PDFchevron_right

Effect of Sugars and Maillard Reaction Products on Polyphenol Oxidase and Peroxidase Activity in Food

Anna Pitotti

Journal of Food Biochemistry, 1991

View PDFchevron_right

Thermal inactivation kinetics of peroxidase and lipoxygenase from fresh pinto beans (Phaseolus vulgaris)

Ahmet Mehmet

… und-Forschung A, 1998

View PDFchevron_right

Lipoxygenase and Peroxidase Activity of Macadamia Kernel After Thermal Processing

George Srzednicki

Acta Horticulturae, 2012

View PDFchevron_right

Studies on the Activity of Peroxidase in the Crude Extracts of Sweet Potato [Ipomea batatus) Cauliflower (Brassica olerácea), Soybean (Glycine max) and Sou rl …

Shabnam Siddiqui

Pak. J. Biol. Sci, 1998

View PDFchevron_right

Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin ( Cucurbita maxima L.) during blanching

Elsa M Gonçalves

Journal of Food Engineering, 2007

View PDFchevron_right

Localization of peroxidase in grapes using nitrocellulose blotting of freezing/thawing fruits

José Antonio Valero Moreno

…, 1993

View PDFchevron_right

Corn germ with pericarp in relation to whole corn: nutrient contents, food and protein efficiency, and protein digestibility-corrected amino acid score

MARIA MARGARETH NAVES

Ciência e Tecnologia de Alimentos, 2011

View PDFchevron_right

Flavour Qualities of Frozen Sweetcorn are Affected by Genotype and Blanching (original) (raw)

Related papers