Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice

Author:

Aghajanzadeh Sara,Ziaiifar Aman Mohammad,Kashaninejad Mahdi,Maghsoudlou Yahya,Esmailzadeh Ebrahim

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;J. Agric. food Chem.,1996

2. Effects of postharvest application of 1-MCP and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit;Antunes;J. Agric. food Chem.,2010

3. Association of Official Analytical Chemists. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,2012

4. Thermal process Time for Canned Food;Ball,1923

5. Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability;Cameron;J. Food Sci.,1998

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