Inactivation of Orange Pectinesterase by Combined High-Pressure and -Temperature Treatments: A Kinetic Study-Reference-Cited by-同舟云学术

Inactivation of Orange Pectinesterase by Combined High-Pressure and -Temperature Treatments: A Kinetic Study

Published:2000-04-29 Issue:5 Volume:48 Page:1960-1970
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Van den Broeck Ilse¹,Ludikhuyze Linda R.¹,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, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990659s

Reference53 articles.

1. Ultra-High Pressure Pasteurization of Fresh Cut Pineapple

2. Purification and characterisation of two pectinmethylesterase from persimmon (Diospyros kaki)

3. A glycoprotein inhibitor of pectin methylesterase in kiwi fruit (Actinidia chinensis)

4. Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase

Cited by 121 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Stabilization of galactose oxidase by high hydrostatic pressure: Insights on the role of cavities size;Biotechnology and Bioengineering;2024-04-22

2. Enzymes at high hydrostatic pressure;Improving and Tailoring Enzymes for Food Quality and Functionality;2024

3. Effect of high-pressure processing on the kinetic parameters of enzymes;Effect of High-Pressure Technologies on Enzymes;2023

4. High-pressure processing associated with other technologies to change enzyme activity;Effect of High-Pressure Technologies on Enzymes;2023

5. Effect of high-pressure technologies on enzyme activity and stability;Effect of High-Pressure Technologies on Enzymes;2023