Acerola's pectin methylesterase: studies of heat inactivation
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference14 articles.
1. Inactivation of pectinesterase in orange juice by supercritical carbon dioxide;Balaban;Journal of Food Science,1991
2. Purification and characterization of a thermally tolerant pectin methylesterase from a commercial fresh frozen orange juice;Cameron;Journal of Agricultural and Food Chemistry,1996
3. Orange juices and concentrates stabilization by inhibitor of pectin methylesterase;Castaldo;Journal of Food Science,1991
4. Cooper, F. (1971). The acerola comes to California loaded with vitamin C. In: CRFG yearbook 3, (pp. 2–8).
5. Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juice;Eargeman;Journal of Food Science,1976
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