Results 131 to 140 of about 593 (146)

Partial purification, heat stability and kinetic characterization of the pectinmethylesterase from Brazilian guava, Paluma cultivars

Food Chemistry, 2006
Pectinmethylesterase (PME) was extracted from guava fruit (Psidium guajava L.), cultivar Paluma, by 70% ammonium sulphate saturation and partially purified by gel filtration on Sephadex G100.
Baldochi, D., Oliveira, OMMF, Tadiotti, A. C., Leite, KMDC   +3 more
exaly   +2 more sources

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

Journal of Food Science, 2005
Strawberry halves were pretreated with fungal pectinmethylesterase (PME) and calcium chloride using, respectively, passive osmotic infusion, vacuum-assisted infusion, and pressure-assisted infusion with the aim to improve the firmness.
Marc E.G. Hendrickx, Ilse Fraeye, Ann Van Loey   +2 more
exaly   +1 more source

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Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

Journal of the Science of Food and Agriculture, 2004
Binh Ly Nguyen, Marc E.G. Hendrickx, Ann Van Loey   +2 more
exaly  

Influence of environmental conditions on thermal stability of recombinant pectinmethylesterase

Food Chemistry, 2008
Marc E.G. Hendrickx, Ann Van Loey, Filip Meersman   +2 more
exaly  

Effect of temperature and pressure on the combined action of purified tomato pectinmethylesterase and polygalacturonase in presence of pectin

Enzyme and Microbial Technology, 2007
Ann Van Loey, M Hendrickx
exaly  

High-pressure homogenization of orange juice to inactivate pectinmethylesterase

Innovative Food Science and Emerging Technologies, 2009
Jorge Welti-Chanes, C E Ochoa-Velasco
exaly  

Purification and characterisation of two pectinmethylesterase from persimmon (Diospyros kaki)†

Journal of the Science of Food and Agriculture, 1997
Jesus Alonso, Wenceslao Canet
exaly  

Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity

Journal of Food Engineering, 2007
Marc E.G. Hendrickx, Ann Van Loey, Daniel N Sila   +2 more
exaly  

Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits

Journal of Food Science, 2003
Pascal Degraeve, Yanis Djemaoune
exaly  

Effect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization

LWT - Food Science and Technology, 2014
Enrique Sentandreu, José L. Navarro, Luis Izquierdo   +2 more
exaly