Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes-Reference-Cited by-同舟云学术

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Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes

Published:2012-05 Issue:2 Volume:132 Page:915-920
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Anthon Gordon E.,Barrett Diane M.

Funder

Tomato Research Committee of the California League of Food Processors

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Effects of harvest time on the quality attributes of processed and non-processed tomato varieties;Akbudak;International Journal of Food Science and Technology,2010

2. Assay of inorganic phosphate, total phosphate and phosphatases;Ames;Methods in Enzymology,1966

3. Comparison of three colorimetric reagents in the determination of methanol with alcohol oxidase. Application to the assay of pectin methylesterase;Anthon;Journal of Agricultural and Food Chemistry,2004

4. Changes in pectin methylesterification and accumulation of methanol during production of diced tomatoes;Anthon;Journal of Food Engineering,2010

5. Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes;Anthon;Journal of the Science of Food and Agriculture,2011

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