Results 151 to 160 of about 1,488 (201)

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

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

Foods
Chalella Mazzocato M, Jacquier JC.
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

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

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

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High-pressure homogenization of orange juice to inactivate pectinmethylesterase

Innovative Food Science and Emerging Technologies, 2009
Abstract 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, Carlos E Ochoa-Velasco   +1 more
exaly   +2 more sources

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 C B Fernandes   +2 more
exaly   +3 more sources

Adaptation of a Spectrophotometric Assay for Pectinmethylesterase to a Kinetic Microplate Reader

Journal of Food Science, 1992
ABSTRACT 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
exaly   +2 more sources

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   +3 more sources

High-Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation

Journal of Food Science, 2001
ABSTRACT: 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