Pectin methylesterase inactivation by pulsed light-Reference-Cited by-同舟云学术

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Pectin methylesterase inactivation by pulsed light

Published:2020-06 Issue: Volume:62 Page:102366
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Pellicer José Antonio,Navarro Patricia,Gómez-López Vicente M.

Funder

Universidad Católica de Murcia

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference53 articles.

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

2. Cloudy apple juice decreases DNA damage, hyperproliferation and aberrant crypt foci development in the distal colon of DMH-initiated rats;Barth;Carcinogenesis,2005

3. Opalescent and cloudy fruit juices: Formation and particle stability;Beveridge;Critical Reviews in Food Science and Nutrition,2002

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Multiple forms of pectinmethylesterase from citrus peel and their effects on juice stability;Cameron;Journal of Food Science,1998

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1. Variations in quality attributes of pulsed light‐treated table grape juice during refrigerated storage (4°C) and ambient conditions (25°C);Journal of Food Science;2024-08-10

2. Evaluating the impact of pulsed light treatment on microbial and enzyme inactivation and quality attributes in fresh‐cut watermelon;Journal of Food Process Engineering;2024-05

3. Pectic oligosaccharides: enzymatic preparation, structure, bioactivities and application;Critical Reviews in Food Science and Nutrition;2024-03-13

4. Effect of electromagnetic field‐assisted freezing on improving the stability of lemon juice after thawing;Journal of Food Process Engineering;2024-03

5. Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds;Journal of the Science of Food and Agriculture;2024-02-06

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