The stability of pectolytic enzymes in sulphite liquor in relation to breakdown of sulphited strawberries-Reference-Cited by-同舟云学术

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The stability of pectolytic enzymes in sulphite liquor in relation to breakdown of sulphited strawberries

Published:1979-07 Issue:7 Volume:30 Page:704-710
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Harris Jane E.,Dennis Colin

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference6 articles.

1. The involvement of fungi in the breakdown of sulphited strawberries

2. Pectolytic enzymes and degradation of pectin associated with breakdown of sulphited strawberries

3. Oxidation Products of Leuco-anthocyanins as Inhibitors of Fungal Polygalacturonase in Rotting Apple Fruit

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1. Pectinesterase Activity, Pectin Methylation, and Texture Changes During Storage of Blanched Cucumber Slices;Journal of Food Science;2006-08-25

2. Rapid Softening of Acidified Peppers: Effect of Oxygen and Sulfite;Journal of Agricultural and Food Chemistry;2004-06-09

3. Selective inactivation of phospholipase A2 in complex protein mixtures;Innovative Food Science & Emerging Technologies;2002-09

4. Food-Spoilage Yeasts;The Yeasts;1993

5. Aureobasidium pullulans in applied microbiology: A status report;Enzyme and Microbial Technology;1992-07

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