Pectin methylesterase inactivation by High Pressure Carbon Dioxide (HPCD)-Reference-Cited by-同舟云学术

Pectin methylesterase inactivation by High Pressure Carbon Dioxide (HPCD)

Published:2019-03 Issue: Volume:145 Page:111-121
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Benito-Román Ó.,Sanz M. Teresa,Illera Alba E.,Melgosa R.,Benito J.M.,Beltrán Sagrario^ORCID

Funder

Spanish Ministry of Economy and Competitiveness

Junta de Castilla y León and ERDF

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference35 articles.

1. Lipase/esterase: properties and industrial applications;Lai;Ref. Modul. Food Sci.,2018

2. Kinetic modelling of polyphenol oxidase, peroxidase, pectin esterase, polygalacturonase, degradation of the main pigments and polyphenols in beetroot juice during high pressure carbon dioxide treatment;Marszałek;LWT Food Sci. Technol.,2016

3. Comparison of the inactivation kinetics of pectin methylesterases from carrot and peach by high-pressure carbon dioxide;Zhou;Food Chem.,2009

4. Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from golden delicious apples;Illera;J. Food Eng.,2018

5. The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious);Marszałek;Innov. Food Sci. Emerg. Technol.,2017

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