Hydrolysis of oxidized phosphatidylcholines by crude enzymes from chicken, pork and beef muscles.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125956
Abstract: Crude enzymes were extracted from beef, pork and chicken and were employed to hydrolyze 1-palmitoyl-2-linoleoyl-phosphatidylcholine (PLPC) and oxidized PLPC, i.e. hydroperoxide of PLPC (PLPC-OOH) and hydroxide of PLPC (PLPC-OH). HPLC-ELSD and ESI-MS were used to… read more here.
Keywords: beef; pork; plpc; crude enzymes ... See more keywords
Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13500
Abstract: Sensory evaluation, GC–MS and omission test were used to characterize aromas of noninstant Oolong tea (NIOT), original instant Oolong tea (OIOT) and its counterparts treated by two enzyme extracts from Aspergillus niger. The results showed… read more here.
Keywords: aspergillus niger; instant oolong; oolong tea; crude enzymes ... See more keywords