Alterations in the Activity and Structure of Pectin Methylesterase Treated by High Pressure Carbon Dioxide-Reference-Cited by-同舟云学术

Alterations in the Activity and Structure of Pectin Methylesterase Treated by High Pressure Carbon Dioxide

Published:2009-02-09 Issue:5 Volume:57 Page:1890-1895
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou Linyan¹,Wu Jihong¹,Hu Xiaosong¹,Zhi Xian¹,Liao Xiaojun¹

Affiliation:

1. College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Engineering Research Center for Fruit & Vegetable Processing, Ministry of Education, Beijing 100083, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803501q

Reference30 articles.

1. THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE

2. Purification and properties of pectin methylesterase from mandarin orange fruit

3. Effects of a Combined Process of High-Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice

4. Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide

5. A continuous process for casein production using high-pressure carbon dioxide

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