Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement
- 31 August 2010
- book chapter
- Published by Wiley
- p. 285-312
Abstract
No abstract availableKeywords
This publication has 83 references indexed in Scilit:
- Polyphenol oxidase (PPO) in wheat and wild relatives: molecular evidence for a multigene familyTheoretical and Applied Genetics, 2007
- Phenolic Compounds of Barley Grain and Their Implication in Food Product DiscolorationJournal of Agricultural and Food Chemistry, 2006
- Genetic mapping of the gene affecting polyphenol oxidase activity in tetraploid durum wheatJournal of Applied Genetics, 2006
- Polyphenol Oxidase in Wheat Grain: Whole Kernel and Bran Assays for Total and Soluble ActivityCereal Chemistry, 2006
- Genetic and in silico comparative mapping of the polyphenol oxidase gene in bread wheat (Triticum aestivum L.)Functional & Integrative Genomics, 2005
- A Rapid Microassay for Determination of Peroxidase in Wheat and FlourCereal Chemistry, 2005
- Properties of wheat bran polyphenol oxidaseMolecular Nutrition & Food Research, 2004
- Fusarium head blight: Effect on white salted and yellow alkaline noodle propertiesCanadian Journal of Plant Science, 2003
- Effect of germination, seed abrasion and seed size on polyphenol oxidase assay activity in wheatPlant Breeding, 2001
- Measurement of the Time‐Dependent Appearance of Discolored Spots in Alkaline Noodles by Image AnalysisCereal Chemistry, 1999