High-Pressure Processing of Apple Juice: Kinetics of Pectin Methyl Esterase Inactivation-Reference-Cited by-同舟云学术

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High-Pressure Processing of Apple Juice: Kinetics of Pectin Methyl Esterase Inactivation

Published:2003-06-06 Issue:3 Volume:19 Page:908-914
ISSN:8756-7938
Container-title:Biotechnology Progress
language:en
Short-container-title:Biotechnol. Prog.

Author:

Riahi E.,Ramaswamy H.S.

Publisher

Wiley

Subject

Biotechnology

Cited by 37 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. Effect of high-pressure processing on the kinetic parameters of enzymes;Effect of High-Pressure Technologies on Enzymes;2023

2. Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice;Food and Bioprocess Technology;2021-03-24

3. Enzyme inactivation and its kinetics in a reduced-calorie sapodilla (Manilkara zapota L.) jam processed by thermal-assisted high hydrostatic pressure;Food and Bioproducts Processing;2021-03

4. Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage;Journal of Food Process Engineering;2019-03-12

5. Modeling the inactivation of pectin methylesterase in pineapple puree during combined high-pressure and temperature treatments;Innovative Food Science & Emerging Technologies;2019-03

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