Inactivation of Pectinesterase in Citrus Juice by High Electric Field AC Treatment
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference9 articles.
1. 1) 三浦 洋ら,最新果汁.果実飲料事典,(社)果汁協会監修(朝倉書店)p46,92(1997).
2. 2) Versteeg, C., Rombouts, F.M., Spaansen, C.H. and Pilnik, W., Thermostability and orange juice cloud destabilizing properties of multiple pectinesterase from orange. J. Food Sci. 45, 969-971 (1980).
3. Partial Purification and Thermal Characterization of Pectinmethylesterase from Red Grapefruit Finisher Pulp
4. Purification and Characterization of a Thermally Tolerant Pectin Methylesterase from a Commercial Valencia Fresh Frozen Orange Juice
5. Juice Clarification by Thermostable Fractions of Marsh Grapefruit Pectinmethylesterase
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1. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications;Critical Reviews in Food Science and Nutrition;2016-10-28
2. Rapid Inactivation of Pectin Methylesterase in Tomato Juice Using High Electric Field Alternating Current;Food Science and Technology Research;2015
3. High Electric Field AC Treatment;Nippon Shokuhin Kagaku Kogaku Kaishi;2009
4. Inactivation of Microorganisms in Liquid Foods by High Electric Field Alternating Current;Japan Journal of Food Engineering;2008-12-15
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