کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565460 | 1330972 | 2007 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Lipoxygenase activity in walnuts and almonds Lipoxygenase activity in walnuts and almonds](/preview/png/4565460.png)
The objective of this experiment was to investigate lipoxygenase (LOX) activity in walnut or almond homogenates. Walnut or almond kernels were heated with hot air at 55 °C for 2 or 10 min, or 60 °C for 2 or 10 min. The homogenates of untreated or heat treated walnut kernels exhibited greater LOX activity than the homogenates of untreated or heat treated almond kernels. Short-time heat treatments of 55 °C for 2 min or greater reduce LOX activity, retard the development of oxidative rancidity, and extend the shelf-life of walnuts and almonds during distribution and storage. Short-time heat treatments of walnut or almond kernels designed to control insect pests for international trade did not promote rancidity when compared to untreated walnuts or almonds.
Journal: LWT - Food Science and Technology - Volume 40, Issue 5, June 2007, Pages 893–899