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The kinetics of thermal inactivation of tomato lipoxygenase were studied. Tomato dices and a non-purified enzymatic extract were treated at different time–temperature combinations in the range of 0–150min and 80–98°C and the thermodynamic (activation energy) and kinetic (D T and z) parameters for lipoxygenase inactivation were calculated. The kinetic behaviour of lipoxygenase from the tomato...
The development of off-flavour in pale beer is generally attributed to the oxidation of the intermediate products of lipid degradation catalysed by lipoxygenase during mashing. This paper deals with the effect of speciality malts, having different browning levels, on malt lipoxygenase. The results obtained showed that lipoxygenase activity, which was found to be present only in the pale malt, was...
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