Search Results - "St. Angelo, Allen J."

Analysis of volatile heteroatomic meat flavor principles by purge-and-trap/gas chromatography-mass spectrometry by Vercellotti, John R, Kuan, Jui Chang W, Liu, Ray H, Legendre, Michael G, St. Angelo, Allen J, Dupuy, Harold P

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Castor bean lipase: action on its endogenous substrate by ORY, R L, ST ANGELO, A J, ALTSCHUL, A M

“…A method is described for obtaining a lipase emulsion from castor beans which rapidly hydrolyzes all of its endogenous substrate at an optimum pH of 4.0 to…”
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Lipid oxidation on foods by St Angelo, A J

“…This review discusses the basic chemical reactions that affect food flavor quality. Although there are many reactions that can lead to the deterioration of…”
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Response of beef flavor to oxygen depletion and an antioxidant-chelator mixture by Spanier, Arthur M, St. Angelo, Allen J, Shaffer, Gary P

“…Meat flavor deterioration (MFD) is characterized by increased levels of off-flavor sensory characteristics and by a decline in desirable-flavor attributes…”
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Comparison of methods for determining peroxidation in processed whole peanut products by St. Angelo, Allen J., Ory, Robert L., Brown, Lawrence E.

“…Oxidation of fatty acids in peanut butter produces peroxides and changes in the conjugated diene contents. Two of the most widely used methods for measuring…”
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Studies of lipid-protein interaction in stored raw peanuts and peanut flours by St. Angelo, Allen J, Graves, Elena E

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Lipolysis and the Free Fatty Acid Pool in Seedlings by Allen J. St. Angelo, Altschul, Aaron M.

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The acid lipase of the castor bean. Properties and substrate specificity by Ory, Robert L., Angelo, Allen J. St, Altschul, Aaron M.

“…A castor bean lipase with a pH optimum of 4.3 is found within the fatty layer obtained by centrifuging a homogenate of the bean; most of the fat may be removed…”
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Role of lipoxygenase and lipid oxidation in quality of oilseeds by St. Angelo, Allen J, Kuck, James C, Ory, Robert L

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Chemical composition and biochemical properties of mirlitons (Sechium edule) and purple, green, and white eggplants (Solanum melongena) by Flick, George J, Burnette, Florence S, Aung, Louis H, Ory, Robert L, St. Angelo, Allen J

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Effects of lipoperoxides on proteins in raw and processed peanuts by St. Angelo, Allen J, Ory, Robert L

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Castor bean lipase. Role of the lipid cofactor by Ory, R L, St Angelo, A J, DeGruy, I V, Altschul, A M

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Comparison of nutrient composition and of enzyme activity in purple, green, and white eggplants by Flick, George J, Ory, Robert L, St. Angelo, Allen J

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Symposium on Effects of Oxidized Lipids on Food Proteins and Flavor by Ory, Rpbert L, St. Angelo, Allen J

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Analysis of lipids from cooked beef by thin-layer chromatography with flame-ionization detection by St Angelo, A.J, James, C. Jr

“…Lipids were extracted from cooked ground beef with methylene chloride/methanol (2:1). The lipids were separated on a silicic acid column, into neutral and…”
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Lipid degradation during seed deterioration [Enzyme properties] by St Angelo A.J, Ory R.L

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Lipolysis and the Free Fatty Acid Pool in Seedlings 1 by Angelo, Allen J. St, Altschul, Aaron M.

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Effect of minor constituents and additives upon peroxidation of oil in peanut butter by St Angelo A.J, Ory R.L

“…Metalloproteins and ionic iron and copper salts are major catalysts of fatty acid peroxidation, but chelating agents, such as ethylenediaminetetraacetic acid…”
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Effects of cyanide on peanut lipoxygenase by St. Angelo, Allen J., Kuck, James C.

“…Acidic and alkaline lipoxygenase isozymes were separated and assayed for activity while incubated in the presence of various concentrations of cyanide…”
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Decreased lipolysis in peanuts by a pyridazinone bioregulator by St Angelo, A.J, Ory, R.L, Rittig, F.R

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