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