Concepedia

Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of Lane Late orange juice: A study to obtain high quality orange juice with extended shelf life

José Vicente Carbonell, J.L. Navarro, L. Izquierdo, Enrique Sentandreu

Journal of Food Engineering · 2013 · 47 citations · 16 references

DOI

Concepts

References

16

High-pressure homogenization of orange juice to inactivate pectinmethylesterase

Jorge Welti‐Chanes, Carlos Enrique Ochoa‐Velasco, J.Á. Guerrero-Beltrán · Innovative Food Science & Emerging Technologies · 2009 · 141 citations

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

I. Van den Broeck, L. Ludikhuyze, Ann Van Loey et al. · Journal of Agricultural and Food Chemistry · 2000 · 137 citations

, , +17

Pectinesterase and pectin in commercial citrus juices as determined by methods used at the Citrus Experiment Station

A. H. Rouse, C. D. Atkins · 1955 · 134 citations

, , +13

Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure

Nadine Lacroix, Ismaı̈l Fliss, Joseph Makhlouf · Food Research International · 2005 · 127 citations

, , +13

High‐Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation

Uwe Nienaber, Thomas H. Shellhammer · Journal of Food Science · 2001 · 120 citations

, , +13