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This investigation evaluates the biocatalytic efficacy of oxidases, more specifically lipoxygenase, on the physicochemical and rheological dynamics of wheat flour matrices. A systematic review of current literature highlights the multifaceted functional advantages of lipoxygenase incorporation across diverse wheat cultivars. Empirically, lipoxygenase significantly modulates dough rheology, concurrently enhancing extensibility, viscoelasticity, deformation resistance, and hydration capacity. Furthermore, we elucida...

Celery (Apium Graveolens var. Rapaceum) is a tasty and aromatic vegetable, part of the Apiaceae family. It is an important horticultural crop, being rich in nutritional value. It is cultivated worldwide both for food and for use in the pharmaceutical industry. This medicinal vegetable hosts a valuable source of minerals, vitamins, antioxidants, pigments, aromatic compounds, organic acids, tannins. The aim of this study was to determine the mineral composition of celery root using X-ray fluorescence (XRF), but also...

The fruit represents the group of foods with vegetable origin, very precious from nutritional point of view, rich in carbohydrates, cellulose, minerals and organic acids, needed daily for the human body. A popular form often used for preserving fruit in cold periods, are fruit compotes which occupies an important place in our daily diet. Pineapples and mango fruit are consumed fresh, cooked, juiced and also can be preserved. The aim of the study was to evaluate some physicochemical characteristics (pH, total solub...

This study presents an analysis over the action of carboxyl esterase, enzyme used on dough for pasta and noodles. By using carboxyl esterase polar lipids are formed, acting as emulsifiers and interacting with the gluten as well free unsaturated fatty acids are released, which can be converted by lipoxygenase (contained in flour naturally) resulting in the formation of hydroperoxides, which can act as oxidants and lead to protein strengthening and bleaching (oxidation of pigments). Enyzmatic improvement of pasta an...