Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure-Reference-Cited by-同舟云学术

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Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure

Published:2005-06 Issue:5 Volume:38 Page:569-576
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lacroix Nadine,Fliss Ismail,Makhlouf Joseph

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Determination of pectinesterase activity;Askar,1993

2. Clouds of citrus juices and juice drinks;Baker;Food Technology,1999

3. Inactivation of pectinesterase in orange juice by supercritical carbon dioxide;Balaban;Journal of Food Science,1991

4. Natural colloidal particles: the mechanism of the specific interaction between hesperidin and pectin;Ben-Shalom;Carbohydrate Polymers,1999

5. Citrus tissue extracts affect juice cloud stability;Cameron;Journal of of Food Science,1997

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