Changes in pectin methylesterification and accumulation of methanol during production of diced tomatoes
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice;Anthon;Journal of Agricultural and Food Chemistry,2002
2. Comparison of three colorimetric reagents for the determination of methanol with alcohol oxidase. Application to the assay of pectin methylesterase;Anthon;Journal of Agricultural and Food Chemistry,2004
3. Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase;Anthon;Journal of Food Science,2005
4. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes;Anthon;Journal of Agricultural and Food Chemistry,2006
5. Combined enzymatic and colorimetric method for determining the uronic acid and methylester content of pectin: Application to tomato products;Anthon;Food Chemistry,2008
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