Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation

Authors

  • R. Zamora Instituto de la Grasa y sus Derivados (CSIC)
  • F. J. Hidalgo Instituto de la Grasa y sus Derivados (CSIC)
  • M. Alaiz Instituto de la Grasa y sus Derivados (CSIC)

DOI:

https://doi.org/10.3989/gya.1991.v42.i2.1265

Keywords:

Information (paper), Lipase, Lipid oxidation, Lipoxygenase, Plant food

Abstract


The enzymes of the lipoxygenase pathway in plant foods are reviewed. This part analyzes the enzymes related to the formation of the lipidic hydroperoxides. Lipases and lipoxygenases in plant foods are described.

Downloads

Download data is not yet available.

Downloads

Published

1991-04-30

How to Cite

1.
Zamora R, Hidalgo FJ, Alaiz M. Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation. grasasaceites [Internet]. 1991Apr.30 [cited 2021Jun.17];42(2):155-62. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1265

Issue

Section

Reviews

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 9 10 11 > >>