Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)-Reference-Cited by-同舟云学术

Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)

Published:2020-06 Issue:suppl 1 Volume:40 Page:273-279
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SANTOS Manuel Ballesta de los¹,JACOBI Sergio Streitenberger²,MIÑARRO María de la Cruz Arcas²,BALSALOBRE José Antonio Pellicer³,GUILLÉN Adela Abellán³,GORBE María Isabel Fortea³^ORCID

Affiliation:

1. Universidad Católica San Antonio de Murcia, Spain; AMC INNOVA Juices and Drinks S.L, Spain

2. AMC INNOVA Juices and Drinks S.L, Spain

3. Universidad Católica San Antonio de Murcia, Spain

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40s1/0101-2061-cta-fst09419.pdf

Reference41 articles.

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2. Elaboración y evaluación de un recubrimiento comestible para la conservación postcosecha del tomate de árbol (Cyphomandra betacea Cav. Sendt);Andrade J.;Revista de Ciencias Agricolas,2013

3. Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice;Anthon G. E.;Journal of Agricultural and Food Chemistry,2002

4. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage;Bahçeci K. S.;Journal of Food Engineering,2005

5. Yields and solid loss in steam blanching, cooling and freezing vegetables;Bomben J. L.;Journal of Food Science,1975

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