Results 121 to 130 of about 593 (146)

Phenotypic and molecular consequences of overexpression of metal-homeostasis genes. [PDF]

Front Plant Sci, 2014
Antosiewicz DM, Barabasz A, Siemianowski O.   +2 more
europepmc   +1 more source

Persimmon Pectinmethylesterase: Extraction and Variation during Ripening

, 1985
MARCEL AWAD
core   +1 more source

Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes. [PDF]

Foods
Chalella Mazzocato M, Jacquier JC.
europepmc   +1 more source

Quality Preservation and Shelf-Life Extension of Prickly Pear (Opuntia ficus-indica L. Mill) Using Edible Coatings. [PDF]

Foods
Rodrigues C, Polesca C, Bicalho I, Souza VGL, Coelhoso I, Fernando AL.   +5 more
europepmc   +1 more source

Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment. [PDF]

Molecules
Ignaczak A, Woźniak Ł, Salamon A, Szczepańska-Stolarczyk J, Trych U, Chobot M, Kowalska J, Kowalska H.   +7 more
europepmc   +1 more source

Screening of supports for the immobilization of pectinmethylesterase from acerola (Malpighia glabra L)

Journal of Chemical Technology and Biotechnology, 2004
A partially purified extract of pectinmethylesterase (PME) from acerola fruit was immobilized on various supports: glass, celite, chrysotile, agarose, concanavalin A Sepharose 4B, egg shell, polyacrylamide and gelatin.
Sandra Aparecida de Assis, Joaquim M Cabral, Bruno S. Ferreira   +2 more
exaly   +2 more sources

Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin

Food Chemistry, 2004
The optimum conditions for the production of low methoxyl pectin using pectinmethylesterase (PME) from acerola (Malpighia glabra L.), immobilized in gelatin, have been established by factorial design and response surface methodology.
Sandra Aparecida de Assis, Joaquim M Cabral, Bruno S. Ferreira   +2 more
exaly   +2 more sources

Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

Innovative Food Science and Emerging Technologies, 2007
Water soluble pectin was isolated from strawberries. Sugar composition, degree of esterification and molar mass were compared with commercial apple pectin.
Marc E.G. Hendrickx, Ilse Fraeye, Ann Van Loey   +2 more
exaly   +2 more sources

Thermal and high-pressure stability of purified polygalacturonase and pectinmethylesterase from four different tomato processing varieties

Food Research International, 2006
Polygalacturonase (PG) and pectinmethylesterase (PME) were extracted and purified from four tomato varieties (Galeon, Malpica, Perfectpeel and Soto) used in the processing industry.
Dolores Rodrigo, Liliane Schoofs, Marc E.G. Hendrickx   +2 more
exaly   +2 more sources