Results 131 to 140 of about 565 (186)

) ripening involves concerted action of polygalacturonase and pectinmethylesterase

, 2003
Kazuyuki Wakabayashi, Jong-Pil Chun, Donald J. Huber   +2 more
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

Pectinmethylesterase and polyphenoloxidase activities in 'Rocha' pear after controlled atmosphere storage

, 2001
Galvis-Sanchez, A. C., Morais, Alcina M. M. B.   +1 more
openaire   +2 more sources

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

Polyphenoloxidase and pectinmethylesterase activities in pear after controlled atmosphere storage

, 2000
Galvis-Sánchez, Andrea Catalina, Bernardo, Alcina M.M.   +1 more
openaire   +3 more sources

Purification and characterization of pectinmethylesterase from Ficus-awkeotsang Makino achenes.

, 2010
Lin, TP;Liu, CC;Chen, SW;Wang, WY
core  

Cell separation in roots: A common role for pectinmethylesterase?

, 2007
Hawes, Martha, Wen, Fushi, Laskowski, Marta   +2 more
core  

Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin

Food Chemistry, 2004
Abstract 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. In the case of the free enzyme, the optimum conditions for activity, within ranges adequate for food ...
Sandra Aparecida De Assis, Bruno S Ferreira, Pedro Fernandes   +2 more
exaly   +4 more sources