Concepedia

Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

H. Briongos, A.E. Illera, Marı́a Teresa Sanz, Rodrigo Melgosa, Sagrario Beltrán, Ángela García Solaesa

LWT · 2016 · 58 citations · 24 references

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References

24

The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice

Michelle Bull, Katherine Zerdin, Effie Howe et al. · Innovative Food Science & Emerging Technologies · 2004 · 317 citations

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Review of Dense Phase CO <sub>2</sub> Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality

Sibel Damar, Murat Ö. Balaban · Journal of Food Science · 2006 · 265 citations

, , +17

Effects in the solubility of CaCO3: Experimental study and model description

Baudilío Coto, Carmen Martos, José L. Peña et al. · Fluid Phase Equilibria · 2012 · 233 citations · Full text

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Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide

Murat Ö. Balaban, A. G. Arreola, Maurice R. Marshall et al. · Journal of Food Science · 1991 · 150 citations

, , +13

Prediction of pH in Model Systems Pressurized with Carbon Dioxide

Behrouz Meyssami, Murat Ö. Balaban, Arthur A. Teixeira · Biotechnology Progress · 1992 · 148 citations

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