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Effects of thermal treatments on pectinesterase activity determined in blood oranges juices

  • Published:2005-02 Issue:2-3 Volume:36 Page:258-263
  • ISSN:0141-0229
  • Container-title:Enzyme and Microbial Technology
  • language:en
  • Short-container-title:Enzyme and Microbial Technology

Author:

Ingallinera Barbara,Barbagallo Riccardo N.,Spagna Giovanni,Palmeri Rosa,Todaro Aldo

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference19 articles.

1. I derivati agrumari;Safina;Stazione sperimentale per l’industria delle conserve alimentari,1984

2. Pennisi L. Trattato di Agrumicoltura, Edagricole. 1st ed. Italy: BO; 1985. p. 481–542.

3. Indagine sull’ndustria di trasformazione agrumaria e sui derivati relativi nella provincia di Catania;Barbagallo;Tecnica Agricola,1995

4. A simple and reliable method for determining anthocyanins in blood orange juices;Rapisarda;Agrochimica,1994

5. Food enzymes: structure and mechanism;Wong,1995
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