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Cited by 156

The DOI matches its Crossref record; 49 of the 49 references it cites were found in a registry or an index.

PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEW

BURNETTE, FLORENCE S.·1977·Journal of Food Science
DOI 10.1111/j.1365-2621.1977.tb01204.x
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Abstract

The effect of peroxidase on food flavor and quality is discussed, and its use as an index of blanching fruits and vegetables reviewed. Peroxidase is considered the most heat stable enzyme in plants. If inactivated, all ofher enzyme systems are usually inactivated in the product. There is an empirical relationship between residual peroxidase activity and the development of off‐flavors and off‐odors in foods. Peroxidase activity has been detected in products stored at — 18°C and under moisture conditions as low as 12.5% moisture. Any activity detected following severe heat treatments is usually due to the enzyme not being wholly inactivated. Inadequate thermal processing may result in regeneration of the enzyme.

Overview

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Crossref · 10.1111/j.1365-2621.1977.tb01204.x

Cites

49 of 49 references verified0 citation errors · 0 not checkable

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Citations

Cites

Research works printed but not linked: 21

  1. Agner K., 1943, Verdoperoxidase, Adv. Enzymol, 3, 137
  2. Cherry J.P., 1972, Proteins from peanut cultivars (Arachis Hypoganea) arown in different areas. 6. Changes induced in gel electrophoretic patterns by Aspergillus contamination, J. Am. Peanut Res. Edu. Assoc, 4, 32
  3. Cruess W.C., 1944, Enzymes in Food Processing, 219
  4. 10.2307/2437678 · DOI
  5. Farkas D.F., 1956, Stopping storage off‐flavors by curbing peroxidase, Good Engr, 28, 52
  6. Gardner H.W., 1969, Inactivation of peroxidase as a function of corn processing, Cereal Chem, 46, 626
  7. Guyer R.B., 1954, Enzyme regeneration in high temperature shore‐time sterilized canned foods, Food Technol, 8, 547
  8. Joslvn M.A., 1949, Enzvme activity in frozen vegetable tissue, Adv. Enzymol, 9, 613
  9. Lehninger A.L., 1975, Biochemistry, 477
  10. Masure M.P., 1944, Rapid estimation of peroxidase in vegetable extracts—An index of blanching adequacy for frozen vegetables, Fruit Prod. J. Am. Food. Manuf, 23, 369
  11. Peterson W.H., 1953, General Biochemistry, 260
  12. Sullivan B.andAnderson J.A.1946. Chap. 7. In “Interscience ” New York. [In Cana. Pl. Sci. 1913. 53(4): 105.].
  13. Sumner J.B., 1936, Hematin and the Deroxidase of fig sap, Enaymologia, 1, 133
  14. Tauber H., 1949, The Chemistry and Tchnology of Enzymes, 189
  15. Tehrmann H., 1961, Peroxidase activity and Phytophthora resistance in different organs of potato plant, Phytopathology, 51, 69
  16. Theorell H., 1940, Chemistry and Methods of Enzymes, 1
  17. Tressler D.K., 1941, Enzymes in the food industry
  18. Wlllstatter R., 1918, Ann, Chem, 416, 21
  19. Willstatter R., 1926, Ann, Chem, 449, 115
  20. Wood C.B., 1963, Evaluation of quantitative methods of determining peroxidase in vegetables, Food Tech, 11, 491
  21. Woods A.E., 1901, J. Biol. Chem, 154, 481

Cited by

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Metadata

Authors
BURNETTE, F. S.
Venue
Journal of Food Science
Publisher
Wiley
Published
1977-01
Volume
42
Issue
1
Pages
1-6
ISSN
  • 0022-1147
  • 1750-3841
DOI
10.1111/j.1365-2621.1977.tb01204.x
Cited by
156
References
49
Language
en
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 10828 d)

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Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.