ROLE OF MICROBIAL ENZYMES IN FLAVOR DEVELOPMENT IN FOODS

被引：23

作者：

SHAHANI, KM ^{[1
]}

ARNOLD, RG ^{[1
]}

KILARA, A ^{[1
]}

DWIVEDI, BK ^{[1
]}

机构：

[1] UNIV NEBRASKA,LINCOLN,NB 68583

来源：

BIOTECHNOLOGY AND BIOENGINEERING | 1976年 / 18卷 / 07期

关键词：

D O I：

10.1002/bit.260180703

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：891 / 907

页数：17

共 41 条

[1]

ANTI AW, 1969, FOOD P DEV, V3, P17

[2] APPLICATION OF LIPOLYTIC ENZYMES TO FLAVOR DEVELOPMENT IN DAIRY-PRODUCTS [J].

ARNOLD, RG ;

SHAHANI, KM ;

DWIVEDI, BK .

JOURNAL OF DAIRY SCIENCE, 1975, 58 (08) :1127-1143

[3]

BARRETT FF, 1975, ENZYMES FOOD PROCESS, P301

[4] AMMONIA LIBERATION DURING RIGOR MORTIS AND ITS RELATION TO CHANGES IN THE ADENINE AND INOSINE NUCLEOTIDES OF RABBIT MUSCLE [J].

BENDALL, JR ;

DAVEY, CL .

BIOCHIMICA ET BIOPHYSICA ACTA, 1957, 26 (01) :93-103

[5]

DAY EA, 1966, ADV CHEMISTRY SERIES

[6]

DAY EA, 1967, CHEM PHYSL FLAVORS, P331

[7] SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING [J].

DEMEYER, D ;

HOOZEE, J ;

MESDOM, H .

JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :293-296

[8]

Dwivedi B. K., 1973, CRC Critical Reviews in Food Technology, V3, P457

[9]

DWIVEDI B K, 1975, Critical Reviews in Food Technology, V5, P487

[10]

ESKIN NAM, 1971, BIOCHEMISTRY FOODS

← 1 2 3 4 5 →