Thermal inactivation of pectin methylesterase in pineapple juice-Reference-Cited by-同舟云学术

Thermal inactivation of pectin methylesterase in pineapple juice

Published:2018-08-12 Issue:4 Volume:12 Page:2795-2800
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Cautela Domenico^ORCID,Castaldo Domenico,Laratta Bruna

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-018-9894-1/fulltext.html

Reference28 articles.

1. A.P. Bartolomé, P. Rupérez, C. Fúster, Food Chem. 53, 75 (1995)

2. B. de Ancos, C. Sánchez-Moreno, G.A. González-Aguilar, in Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition, ed. by M.G. Lobo, R.E. Paull Pineapple Composition and Nutrition (Wiley-Blackwell, Chichester, 2017), p. 221

3. FAO (Food and Agriculture Organization of the United Nations) (2016) Economic and Social Development Department. http://www.fao.org/economic/en/#.WWiTgIjyiUk Accessed 8 July 2017

4. AIJN - European Fruit Juice Association. (2016). AIJN market reports. http://www.aijn.org/publications/facts-and-figures/aijn-market-reports/ . Accessed 8 July 2017

5. Statista Inc. (2017). Market studies: revenue in the “Pineapple Juice. Available at: https://www.statista.com/outlook/20030400/102/pineapple-juice/europe# . Accessed 8 July 2017

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