Thermal Inactivation of Pectin Methylesterase, Polygalacturonase, and Peroxidase in Tomato Juice-Reference-Cited by-同舟云学术

Thermal Inactivation of Pectin Methylesterase, Polygalacturonase, and Peroxidase in Tomato Juice

Published:2002-09-13 Issue:21 Volume:50 Page:6153-6159
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Anthon Gordon E.¹,Sekine Yukio¹,Watanabe Nobuo¹,Barrett Diane M.¹

Affiliation:

1. Department of Food Science and Technology, University of California, Davis, California 95616, and Nippon Del Monte Corporation, 3748 Shimizu-cho, Numata-city, Gunma, 378-0016 Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020462r

Reference24 articles.

1. The Production and Quality of Tomato Concentrates

2. Quality attributes of processed tomato products: A review

3. Tomato (Lycopersicon esculentum) Pectin Methylesterase and Polygalacturonase Behaviors Regarding Heat- and Pressure-Induced Inactivation

4. Thermal resistance of pectin methylesterase in tomato juice

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