Title: Contribution of Lipoxygenase Pathway to Food Flavors
Abstract:Lipoxygenase is widely distributed in many plant, animal and fish tissues. Depending on its origin, lipoxygenase catalyzes the insertion of oxygen into polyunsaturated fatty acids to generate position...Lipoxygenase is widely distributed in many plant, animal and fish tissues. Depending on its origin, lipoxygenase catalyzes the insertion of oxygen into polyunsaturated fatty acids to generate position specific hydroperoxides. The hydroperoxides can be further metabolized into various secondary oxidation products. The lipoxygenase pathway is highly associated with the development of fresh and off flavors in many plant and animal food systems. Its secondary metabolites have been documented to have significant impacts on the physiology and pathology of plant and animal tissues. Lipoxygenase activity can be controlled by free radical quenching and metal chelating mechanisms. Heat stability of lipoxygenase is also discussed.Read More
Publication Year: 1994
Publication Date: 1994-07-07
Language: en
Type: book-chapter
Indexed In: ['crossref']
Access and Citation
Cited By Count: 29
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