REDUCTION OF GLUCOSE CONTENT IN POTATOES WITH GLUCOSE-OXIDASE

被引：10

作者：

LOW, N

JIANG, Z

OORAIKUL, B

DOKHANI, S

PALCIC, MM

机构：

[1] UNIV ALBERTA,DEPT FOOD SCI,EDMONTON T6G 2P5,ALBERTA,CANADA

[2] ESFAHAN UNIV TECHNOL,COLL AGR,DEPT FOOD TECHNOL,ESFAHAN,IRAN

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb08581.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：118 / 121

页数：4

共 29 条

[1]

BENTLEY R, 1963, ENZYMES, P567

[2]

BRIGHT HJ, 1969, J BIOL CHEM, V244, P3625

[3]

BRIGHT HJ, 1971, FOOD RELATED ENZYMES, P305

[4]

DELLAMON.ES, 1974, J FOOD SCI, V39, P1062

[5]

FEATHER MS, 1984, CHEM CHANGES FOOD PR, P289

[6] POTATO SUGARS - QUANTITATIVE ANALYSIS OF GLUCOSE + FRUCTOSE IN POTATOES [J].

FURUHOLMEN, AM ;

WINEFORDNER, JD ;

KNAPP, FW ;

DENNISON, RA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (02) :109-&

[7]

Geankoplis CJ, 1983, TRANSPORT PROCESSES

[8]

GIBSON QH, 1964, J BIOL CHEM, V239, P3927

[9]

Guilbault G., 1984, ANAL USES IMMOBILIZE

[10]

HODGE JE, 1972, CEREAL SCI TODAY, V17, P34

← 1 2 3 →