Influence of Pectinesterase Inhibitor from Jelly Fig (Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit Juices
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08860.x/fullpdf
Reference25 articles.
1. A glycoprotein inhibitor of pectin methylesterase in kiwi fruit (Actinidia chinensis)
2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
3. Presence of Residual Pectin Methylesterase Activity in Thermally Stabilized Industrial Fruit Preparations
4. Orange Juices and Concentrates Stabilization by a Proteic Inhibitor of Pectin Methylesterase
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1. Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon ( Citrus limon L .);Journal of the Science of Food and Agriculture;2022-05-20
2. Pectin methylesterase and its proteinaceous inhibitor: a review;Carbohydrate Research;2010-12
3. Expression, purification and characterization of pectin methylesterase inhibitor from kiwi fruit in Escherichia coli;Protein Expression and Purification;2008-08
4. Pectinesterase Inhibitor from Jelly-Fig (Ficus awkeotsang Makino) Achenes Reduces Methanol Content in Carambola Wine;Journal of Agricultural and Food Chemistry;2005-11-01
5. Effect of Intrinsic and Extrinsic Factors on the Interaction of Plant Pectin Methylesterase and Its Proteinaceous Inhibitor from Kiwi Fruit;Journal of Agricultural and Food Chemistry;2004-11-25
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