HEAT INACTIVATION TEMPERATURE-TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICES-Reference-Cited by-同舟云学术

HEAT INACTIVATION TEMPERATURE-TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICES

Published:1976-11 Issue:6 Volume:41 Page:1396-1397
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

EAGERMAN B. A.,ROUSE A. H.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb01180.x/fullpdf

Reference16 articles.

1. Florida Department of Citrus , 1975 . Official rules affecting the Florida citrus industry persuant to chapter 601, Florida statutes. Chapter 20-64. Standards for processed citrus products. State of Florida, Department of Citrus, Lakeland, Fla.

2. CLOUD STABILITY TEST FOR PASTEURIZED CITRUS JUICES

Cited by 112 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice;Food and Bioproducts Processing;2024-03

2. Effect of High-Pressure and Thermal Pasteurization on Microbial and Physico-Chemical Properties of Opuntia ficus-indica Juices;Beverages;2022-12-19

3. Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice;Foods;2022-10-25

4. Aseptic Processing;Thermal Food Engineering Operations;2022-03-28

5. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization;LWT;2021-10