Results 151 to 160 of about 1,463 (189)

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

Use of mixture design to improve a tropical mixed fruit nectar. [PDF]

, 2017
AZEREDO, H. M. C. de, BRITO, E. S. de, GONZAGA, M. L. da C., MAIA, G. A., PRADO, G. M. do, RAMOS, A. M., SOUSA, P. H. M. de   +6 more
core  

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

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

Polyphenoloxidase and pectinmethylesterase activities in pear after controlled atmosphere storage

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

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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   +2 more sources

Pectinmethylesterase inactivation by bubbling with N2

Biotechnology Techniques, 1998
The half-life of pectinmethylesterase decreased from 8.5 h in an aqueous solution to 3.5 h when 100 mL/N2 min−1 was bubbled through it at 50°C. Inactivation strongly depended on the pH and the ionic strength and was enhanced at a pH close to the pI of the enzyme.
Mylène Caussette, Alain Gaunand, Henri Planche, Sophie Colombié, Pierre Monsan, Brigitte Lindet   +5 more
openaire   +1 more source

Separation of Thermostable Pectinmethylesterase from Marsh Grapefruit Pulp

Journal of Agricultural and Food Chemistry, 2000
A rapid, ion-exchange method that isolates thermostable pectinmethylesterase (TS-PME) from Marsh grapefruit pulp is presented. TS-PME was selectively extracted with 1 M NaCl and equilibrated at low pH (3.1 +/- 0.04). After dilution to a final concentration of 50 mM acetate buffer, pH 5.5, and 0.1, 0.25, or 0.5 M NaCl, the extract was applied to an ion ...
M, Corredig, W, Kerr, L, Wicker
openaire   +2 more sources

Inactivation of Heat-Resistant Pectinmethylesterase from Orange by Manothermosonication

Journal of Agricultural and Food Chemistry, 1999
Pectinmethylesterase of navel oranges shows two fractions greatly differing in thermostability. The most thermostable fraction accounts for approximately 10% of total activity. The thermal inactivation of this fraction follows first-order kinetics both in 5 mM, pH 3.5, citrate buffer and in orange juice at the same pH, showing a z value of 5.1 degrees ...
A, Vercet, P, Lopez, J, Burgos
openaire   +2 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, Aguilar, Christobal, Montañez, Julio, Brandelli, Adriano, Espinoza-Perez, Judith, Renard, Catherine   +5 more
openaire   +2 more sources