Oxidation of fatty acids by heat treated hemoproteins

Eriksson, Caj; Olsson, P.A.; Svensson, S.G.

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Oxidation of fatty acids by heat treated hemoproteins

Eriksson, Caj

RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.

Olsson, P.A.

Svensson, S.G.

1970 (English)In: Lipids, ISSN 0024-4201, E-ISSN 1558-9307, Vol. 5, no 3, p. 365-366Article in journal (Refereed)

Abstract [en]

The hemoproteins catalase and peroxidase, after heat treatment which decreased their enzyme activities, became more efficient as heme catalysts of linoleic acid oxidation. These effects might be of importance for preservation and storage of food. © 1969 American Oil Chemists' Society.

Place, publisher, year, edition, pages

1970. Vol. 5, no 3, p. 365-366

Keywords [en]

Food Engineering

Keywords [sv]

Livsmedelsteknik

National Category

Food Science

Identifiers

URN: urn:nbn:se:ri:diva-9176DOI: 10.1007/BF02531471OAI: oai:DiVA.org:ri-9176DiVA, id: diva2:967050

Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2025-09-23Bibliographically approved

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