Inactivation Kinetics of Purified Tomato Polygalacturonase by Thermal and High-Pressure Processing-Reference-Cited by-同舟云学术

Inactivation Kinetics of Purified Tomato Polygalacturonase by Thermal and High-Pressure Processing

Published:2004-04-10 Issue:9 Volume:52 Page:2697-2703
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fachin Diana¹,Smout Chantal¹,Verlent Isabel¹,Ly Nguyen Binh¹,Van Loey Ann M.¹,Hendrickx Marc E.¹

Affiliation:

1. Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium, and Department of Food Engineering, Pontifícia Universidade Católica do Paraná, Curitiba, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030531h

Reference36 articles.

1. EFFECT OF SUBSTRATE SIZE ON THE ACTIVITY OF TOMATO POLYGALACTURONASE

2. Tomato Fruit Polygalacturonase Isozyme 1 (Characterization of the [beta] Subunit and Its State of Assembly in Vivo)

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