Biomaterial Database

[The behavior of lipoxygenase and peroxidase in wheat flour and doughs]. 1972

U Freimuth, and E Ludwig, and R Heinig, and E Gebhardt

UI	MeSH Term	Description	Entries
D007202	Indicators and Reagents	Substances used for the detection, identification, analysis, etc. of chemical, biological, or pathologic processes or conditions. Indicators are substances that change in physical appearance, e.g., color, at or approaching the endpoint of a chemical titration, e.g., on the passage between acidity and alkalinity. Reagents are substances used for the detection or determination of another substance by chemical or microscopical means, especially analysis. Types of reagents are precipitants, solvents, oxidizers, reducers, fluxes, and colorimetric reagents. (From Grant & Hackh's Chemical Dictionary, 5th ed, p301, p499)	Indicator,Reagent,Reagents,Indicators,Reagents and Indicators
D010105	Oxygenases	Oxidases that specifically introduce DIOXYGEN-derived oxygen atoms into a variety of organic molecules.	Oxygenase
D010544	Peroxidases		Ovoperoxidase
D005433	Flour	A powdery meal obtained from ground up starchy foodstuff, such as seeds of WHEAT; RICE and other EDIBLE GRAIN; LEGUMES; and NUTS; or ground up PLANT TUBERS.	Almond Flour,Almond Meal,Corn Flour,Corn Meal,Grain Flour,Grain Meal,Nut Flour,Potato Flour,Rice Flour,Rice Meal,Soybean Flour,Soybean Meal,Wheat Flour,Wheat Meal,Semolina Flour,Almond Flours,Almond Meals,Corn Flours,Corn Meals,Flour, Almond,Flour, Corn,Flour, Grain,Flour, Nut,Flour, Potato,Flour, Rice,Flour, Semolina,Flour, Soybean,Flour, Wheat,Flours,Flours, Almond,Flours, Corn,Flours, Grain,Flours, Nut,Flours, Potato,Flours, Rice,Flours, Semolina,Flours, Soybean,Flours, Wheat,Grain Flours,Grain Meals,Meal, Almond,Meal, Corn,Meal, Grain,Meal, Rice,Meal, Soybean,Meal, Wheat,Meals, Almond,Meals, Corn,Meals, Grain,Meals, Rice,Meals, Soybean,Meals, Wheat,Nut Flours,Potato Flours,Rice Flours,Rice Meals,Semolina Flours,Soybean Flours,Soybean Meals,Wheat Flours,Wheat Meals
D005511	Food Handling	Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.	Food Processing,Handling, Food,Processing, Food
D005519	Food Preservation	Procedures or techniques used to keep food from spoiling.	Preservation, Food
D005983	Glutens	Prolamins in the endosperm of SEEDS from the Triticeae tribe which includes species of WHEAT; BARLEY; and RYE.	Gluten,Gluten Protein,Glutelin,Glutelins,Gluten Proteins,Hordein,Hordeins,Secalin,Secalins,Protein, Gluten
D006139	Guaiacol	An agent thought to have disinfectant properties and used as an expectorant. (From Martindale, The Extra Pharmacopoeia, 30th ed, p747)	2-Hydroxy-Anisole,2-Hydroxyanisole,2-Methoxy-Phenol,2-Methoxyphenol,Guaicol,Methyl Catechol,Catechol, Methyl
D013025	Glycine max	An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS.	Soy Beans,Soybeans,Bean, Soy,Beans, Soy,Soy Bean,Soybean
D013053	Spectrophotometry	The art or process of comparing photometrically the relative intensities of the light in different parts of the spectrum.