Effect of Pectin Methylesterase on Carrot (Daucus carota) Juice Cloud Stability
Author:
Affiliation:
1. Department of Food Science and Technology, University of California, Davis, California 95616, United States
2. Department of Chemical Engineering and Materials Science, University of California, Davis, California 95616, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf4043979
Reference39 articles.
1. Effects of Thermal Treatments and Storage on Pectin Methylesterase and Peroxidase Activity in Freshly Squeezed Orange Juice
2. Kinetic Parameters for the Thermal Inactivation of Quality-Related Enzymes in Carrots and Potatoes
3. Suzuki, Y.; Sugimoto, A.; Kakuda, T.; Ikegawa, Y.Manufacturing process of carrot juice. United States Patent US 6340489, Jan. 22, 2002.
4. Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage
5. Pectin methylesterase activity in juices from mandarins, oranges and hybrids
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