Purification and Thermal and High-Pressure Inactivation of Pectinmethylesterase Isoenzymes from Tomatoes (Lycopersicon esculentum): A Novel Pressure Labile Isoenzyme-Reference-Cited by-同舟云学术

Purification and Thermal and High-Pressure Inactivation of Pectinmethylesterase Isoenzymes from Tomatoes (Lycopersicon esculentum): A Novel Pressure Labile Isoenzyme

Published:2007-10-01 Issue:22 Volume:55 Page:9259-9265
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Plaza Lucía¹²,Duvetter Thomas¹²,Monfort Silvia¹²,Clynen Elke¹²,Schoofs Liliane¹²,Van Loey Ann M.¹²,Hendrickx Marc E.¹²

Affiliation:

1. Center for Food and Microbial Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium

2. Research Group Functional Genomics and Proteomics, Animal Physiology and Neurobiology Section, Faculty of Science, Katholieke Universiteit Leuven, Naamstraat 59, B-3000 Leuven, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0718502

Reference32 articles.

1. Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree (Lycopersicum esculentum Mill.)

2. Kinetic analysis of Escherichia coli inactivation by high hydrostatic pressure in broth and foods

3. Hydrostatic pressure treatment of food: microbiology

4. Effects of high pressure on enzymes related to food quality

5. Comparison of Keeping Quality between Pressure-processed Jam and Heat-processed Jam: Changes in Flavor Components, Hue, and Nutrients during Storage

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