SEARCH

SEARCH BY CITATION

Reference

  • Aitken A, Learmonth M. 1996. Protein determination by UV absorption. The protein protocols handbook. Berlin: Springer. p 36.
  • Anthon GE, Barrett DM. 2003. Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes. Food Chem 81(2):2759.
  • Axelrod B, Cheesbrough TM, Laakso S. 1981. Lipoxygenase from soybeans: EC 1.13. 11.12 Linoleate: oxygen oxidoreductase. Methods Enzymol 71:44151.
  • Bank H, John J, Schmehl M, Dratch R. 1990. Bactericidal effectiveness of modulated UV light. Appl Environ Microbiol 56(12):3888.
  • Barbosa-Cánovas GV, Pothakamury UR, Palou E, Swanson BG. 1998. Nonthermal preservation of foods. New York: Marcel Dekker. p 13961
  • Barrett DM, Theerakulkait C. 1995. Quality indicators in blanched, frozen, stored vegetables. J Food Technol 49(1):625.
  • Baysal T, Demirdöven A. 2007. Lipoxygenase in fruits and vegetables: a review. Enzyme Microb Technol 40(4):4916.
  • Boyington JC, Amzel LM. 1993. Structure of soybean lipoxygenase-1. Biochem Soc Trans 21:7448.
  • Chasteen ND, Grady JK, Skorey KI, Neden KJ, Riendeau D, Percival MD. 1993. Characterization of the non-heme iron center of human 5-lipoxygenase by electron paramagnetic resonance, fluorescence, and ultraviolet-visible spectroscopy: redox cycling between ferrous and ferric states. J Biochem 32(37):976371.
  • Chung SY, Yang W, Krishnamurthy K. 2008. Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter. J Food Sci 73(5):C4004.
  • Cui W, Thompson MS, Reilly JP. 2005. Pathways of peptide ion fragmentation induced by vacuum ultraviolet light. J Am Soc Mass Spectrom 16(8):138498.
  • Curley K, Lawrence DS. 1999. Light-activated proteins. Curr Opin Chem Biol 3(1):848.
  • Davies MJ, Truscott RJ. 2001. Photo-oxidation of proteins and its role in cataractogenesis. J Photochem Photobiol B 63(1):11425.
  • De Corcuera JIR, Cavalieri R, Powers J. 2003. Prototype instruments for laboratory and on-line measurement of lipoxygenase activity. Food Sci Technol Int 9(1):59.
  • Dunn JE, Clark RW, Asmus JF, Pearlman JS, Boyer K, Painchaud F, Hofmann GA, inventors. 1989. Methods for preservation of foodstuffs. U.S. Patent 4,871,559.
  • Dunn J, Ott T, Clark W. 1995. Pulsed-light treatment of food and packaging. J Food Technol 49(9):958
  • Elmnasser NEN, Guillou SGS, Leroi FLF, Orange NON, Bakhrouf ABA, Federighi MFM. 2007. Pulsed-light system as a novel food decontamination technology: a review. Can J Microbiol 53(7):81321.
  • Eskin NAM, Grossman S, Pinsky A, Whitaker JR. 1977. Biochemistry of lipoxygenase in relation to food quality. Crit Rev Food Sci Nutr 9(1):140.
  • Friso G, Barbato R, Giacometti G, Barber J. 1994. Degradation of D2 protein due to UV-B irradiation of the reaction centre of photosystem II. FEBS Lett 339(3):21721.
  • Giese N, Darby J. 2000. Sensitivity of microorganisms to different wavelengths of UV light: implications on modeling of medium pressure UV systems. Water Res 34(16):400713.
  • Girish V, Vijayalakshmi A. 2004. Affordable image analysis using NIH Image/ImageJ. Indian J. Cancer 41(1):47.
  • Gómez-López V, Devlieghere F, Bonduelle V, Debevere J. 2005. Factors affecting the inactivation of micro-organisms by intense light pulses. J Appl Microbiol 99(3):46070.
  • Gómez-López VM, Ragaert P, Debevere J, Devlieghere F. 2007. Pulsed light for food decontamination: a review. Trends Food Sci Technol 18(9):46473.
  • Green S, Baskaran N, Swanson BG. 2003. High-intensity light. In: Zeuthan P, Sorenson LB, editors. Food preservation techniques. Boca Raton, Fla.: CRC Press. p 284302.
  • Greenberg JR. 1979. Ultraviolet light-induced crosslinking of mRNA to proteins. Nucleic Acids Res 6(2):71532.
  • Guillou S, Leroi F, Orange N, Bakhrouf A, Federighi M, Elmnasser N. 2007. Pulsed-light system as a novel food decontamination technology: a review. Can J Microbiol 53(7):81321.
  • Gunes B, Bayindirli A. 1993. Peroxidase and lipoxygenase inactivation during blanching of green beans, green peas and carrots. Lebensm Wiss Technol 26(5):40610.
  • Hillegas SL, Demirci A. 2003. Inactivation of Clostridium sporogenes in clover honey by pulsed UV-light treatment. CIGR J AE Sci Res Dev 5:67.
  • Hiramoto T, inventor. 1984. Method of sterilization. Tokyo, Japan: Ushio Denki Kabushikikaisha: U.S. Patent 4,464,336.
  • Hollosy F. 2002. Effects of ultraviolet radiation on plant cells. Micron 33(2):17997.
  • Indrawati, Van Loey AM, Ludikhuyze LR, Hendrickx ME. 1999. Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures. J Agric Food Chem 47(6):246874.
  • Jun S, Irudayaraj J, Demirci A, Geiser D. 2003. Pulsed UV-light treatment of corn meal for inactivation of Aspergillus niger spores. Int J Food Sci Technol 38(8):8838.
  • Kaviany M. (2011). Essentials of heat transfer: principles, materials, and applications. Cambridge, United Kingdom: Cambridge Univ. Press. p 328.
  • Keklik NM, Demirci A, Patterson PH, Puri VM. 2010. Pulsed UV light inactivation of Salmonella enteritidis on eggshells and its effects on egg quality. J Food Prot 73(8):140815.
  • Kermasha S, Bisakowski B, Ramaswamy H, Van de Voort F. 1993. Thermal and microwave inactivation of soybean lipoxygenase. Lebensm Wiss Technol 26(3):2159.
  • King DL, Klein BP. 1987. Effect of flavonoids and related compounds on soybean lipoxygenase 1 activity. J Food Sci 52(1):2201.
  • Krishnamurthy K, Demirci A, Irudayaraj J. 2007. Inactivation of Staphylococcus aureus in milk using flow-through pulsed UV-light treatment system. J Food Sci 72(7):M2339.
  • Krishnamurthy K, Tewari JC, Irudayaraj J, Demirci A. 2010. Microscopic and spectroscopic evaluation of inactivation of Staphylococcus aureus by pulsed UV light and infrared heating. Food Bioprocess Technol 3(1):93104.
  • Lencki RW, Arul J, Neufeld RJ. 1992. Effect of subunit dissociation, denaturation, aggregation, coagulation, and decomposition on enzyme inactivation kinetics: I. First-order behaviour. Biotechnol Bioeng 40(11):14216.
  • Lopez P, Burgos J. 1995. Lipoxygenase inactivation by manothermosonication: effects of sonication on physical parameters, pH, KCl, sugars, glycerol, and enzyme concentration. J Agric Food Chem 43(3):6205.
  • Luse R, McLaren A. 1963. Mechanism of enzyme inactivation by ultraviolet light and the photochemistry of amino acids (AT 2537 Å)*. Photochem Photobiol 2(3): 34360.
  • Mach H, Middaugh CR, Lewis RV. 1992. Statistical determination of the average values of the extinction coefficients of tryptophan and tyrosine in native proteins. Anal Biochem 200(1):7480.
  • McLaren A, Luse R. 1961. Mechanism of inactivation of enzyme proteins by ultraviolet light. Sci 134(3482):8367.
  • Mertens B, Knorr D. 1992. Developments of nonthermal processes for food preservation. J Food Technol 46(5):12433.
  • Min S, Min SK, Zhang Q. 2003. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. J Food Sci 68(6):19952001.
  • Oms-Oliu G, Martín-Belloso O, Soliva-Fortuny R. 2010. Pulsed light treatments for food preservation. A review. Food Bioprocess Technol 3(1):1323.
  • Ozer NP, Demirci A. 2006. Inactivation of Escherichia coli O157: H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV-light treatment. Int J Food Sci Technol 41(4):35460.
  • Park HJ, Adsit FG, Boyington JC. 2005. The 1.4 Å crystal structure of the human oxidized low density lipoprotein receptor Lox-1. J Biol Chem 280(14):135939.
  • Paulo JA, Lee LS, Wu B, Repas K, Banks PA, Conwell DL, Steen H. 2010. Optimized sample preparation of endoscopic collected pancreatic fluid for SDS-PAGE analysis. Electrophoresis 31(14):237787.
  • Regulations CoF. 2000. Irradiation in the production, processing, and handling of food. Office of the Federal Register. Washington, D.C.: U.S. Government Printing Office. Title 21(Part 179).
  • Ridolfi M, Terenziani S, Patumi M, Fontanazza G. 2002. Characterization of the lipoxygenases in some olive cultivars and determination of their role in volatile compounds formation. J Agric Food Chem 50(4):8359.
  • Sheu S, Chen A. 1991. Lipoxygenase as blanching index for frozen vegetable soybeans. J Food Sci 56(2):44851.
  • Shibata D, Steczko J, Dixon J, Hermodson M, Yazdanparast R, Axelrod B. 1987. Primary structure of soybean lipoxygenase-1. J Biol Chem 262(21):100805.
  • Shriver SK, Yang WW. 2011. Thermal and nonthermal methods for food allergen control. Food Eng Rev 3(1):2643.
  • Shriver S, Yang W, Chung SY, Percival S. 2011. Pulsed ultraviolet light reduces immunoglobulin E binding to Atlantic white shrimp (Litopenaeus setiferus) extract. Int J Environ Res Public Health 8(7):256983.
  • Slowinski EJ, Wolsey WC, Rossi RC. 2011. Chemical principles in the laboratory. 10th ed. Independence, KY: Cengage Learning. p 97.
  • Steczko J, Donoho GP, Clemens JC, Dixon JE, Axelrod B. 1992. Conserved histidine residues in soybean lipoxygenase: functional consequences of their replacement. J Biochem 31(16):40537.
  • Takeshita K, Shibato J, Sameshima T, Fukunaga S, Isobe S, Arihara K, Itoh M. 2003. Damage of yeast cells induced by pulsed light irradiation. Int J Food Microbiol 85(1):1518.
  • Todd JF, Paliyath G, Thompson JE. 1990. Characteristics of a membrane-associated lipoxygenase in tomato fruit. Plant Physiol 94(3):122532.
  • Vladimirov YA, Roshchupkin D, Fesenko E. 1970. Photochemical reactions in amino acid residues and inactivation of enzymes during UV-irradiation. A Review. Photochem Photobiol 11(4):22746.
  • Vliegenthart J, Veldink G. 1982. Lipoxygenases. In: Pryor W, editor. Free radicals in biology. Vol. 5. New York: Academic Press. p 2963.
  • Wekhof A. 2000. Disinfection with flash lamps. PDA J Pharm Sci Technol 54(3):26476.
  • Wetlaufer DB. 1962. Ultraviolet spectra of proteins and amino acids. Adv Protein Chem 17:30390.
  • Williams D, Lim M, Chen A, Pangborn R, Whitaker J. 1986. Blanching of vegetables prior to freezing: which indicator enzyme to choose. J Food Technol 40:13040.
  • Yang WW, Chung SY, Ajayi O, Krishnamurthy K, Konan K, Goodrich-Schneider R. 2010. Use of pulsed ultraviolet light to reduce the allergenic potency of soybean extracts. Int J Food Eng 6, no. 3, doi: 10.2202/1556-3758.1876.