Results 141 to 150 of about 565 (186)
Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits
Journal of Food Science, 2003 ABSTRACT: Vacuum impregnation allows replacing the occluded air present in fruits by a solution. Apples, strawberries, and raspberries were infused in a solution of pectinmethylesterase (PME) and calcium chloride (CaCl 2 ) either by using this technology or by classical ...
Pascal Degraeve, Rémi Saurel
exaly +4 more sources
Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness
Journal of Food Science, 2005 ABSTRACT 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.
Thomas Duvetter +2 more
exaly +3 more sources
Pectin from Passion Fruit Fiber and Its Modification by Pectinmethylesterase
Preventive Nutrition and Food Science, 2010 Passion fruit fiber pectin gels represent a new alternative pectin source with potential for food and non-food applications on a commercial scale. Pectic polysaccharides were extracted from passion fruit (Passiflora edulis) fiber using citric acid as a clean catalyst and autoclaved for 20 to 60 min at $121^{circ}C$.
Contreras-Esquivel, Juan Carlos +5 more
openaire +3 more sources
Pectinmethylesterase affects the flow behavior of orange pulp
Journal of Food Science, 2021 Abstract In the orange juice industry, pulp (ruptured juice sacs) is separated from the juice after extraction and pasteurized separately before blending back with juice or sold for other food applications.
Xuan Li, José I. Reyes‐De‐Corcuera
openaire +3 more sources
Immobilization of pectinmethylesterase from acerola (Malpighia glabra L.) in porous silica
Biotechnology Letters, 2003 The total and partially purified enzyme pectinmethylesterase from acerola fruit was covalently immobilized on porous silica particles. These efficiency values were 114% for the total PME and 351% for the partially purified PME. In both forms the immobilization resulted in compounds with high thermal stability.
de Assis, S. A. +3 more
openaire +4 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
High-pressure homogenization of orange juice to inactivate pectinmethylesterase
Innovative Food Science and Emerging Technologies, 2009Abstract A homogenizer was used to treat orange juice at five pressures (0–250 MPa) and three initial temperatures (22, 35 and 45 °C). A maximum of five passes for the selected conditions were used to process orange juice. Pectinmethylesterase (PME) activity, microbial load, cloudy appearance, and vitamin C were evaluated in just squeezed and ...
Jorge Welti-Chanes +1 more
exaly +2 more sources
Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation
Enzyme and Microbial Technology, 2006 The penetration of an exogenous Aspergillus niger pectinmethylesterase added by soaking or by vacuum-impregnation in apple cubes was examined by three different methods. The enzyme activity was first quantitatively assayed in different concentric zones of 1.5 cm apple cubes.
Guillemin, Anne +4 more
openaire +3 more sources
Persimmon Pectinmethylesterase: Extraction and Variation during Ripening
Journal of Food Science, 1985 ABSTRACT The optimum conditions for the extraction of pectinmethylesterase (PME) from persimmon fruit ( Diospyros kaki cv. Taubaté) were found to be: 1.6M NaCl + 1% (v/v) Triton X‐100 + 5% (w/v) bovine serum albumin (BSA) for astringent fruit and 0.2M NaCl for nonastringent ...
MARCEL AWAD
openaire +2 more sources
Adaptation of a Spectrophotometric Assay for Pectinmethylesterase to a Kinetic Microplate Reader
Journal of Food Science, 1992ABSTRACT A continuous spectrophotometric assay for pectinmethylesterase (PME) has been adapted to a kinetic microplate reader. Linear standard curves could be constructed from 0 to 50 nMol galacturonic acid and remained linear for 15 min.
Randall G Cameron, Philip E Shaw
exaly +2 more sources
High-Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation
Journal of Food Science, 2001ABSTRACT: A kinetic study of pectinmethylesterase (PME) inactivation in orange juice was conducted. Juice samples were subjected to combinations of high pressure (400, 500, 600 MPa) and thermal (25, 37.5, 50 °C) treatments for various time periods.
Thomas H Shellhammer
exaly +2 more sources