Results 41 to 50 of about 1,463 (189)

Effect of the Application of 1‐Methylcyclopropene and Wax Emulsions on Proximate Analysis and Some Antioxidants of Soursop (Annona muricata L.)

The Scientific World Journal, Volume 2014, Issue 1, 2014., 2014
The effect of the application of 1‐methylcyclopropene (1‐MCP) and wax emulsions, alone or combined, on composition analysis, vitamin C, polyphenols, and antioxidant capacity of soursop was evaluated. Fruits were stored as follows: at 25°C (control), and at 16°C: fruits sprayed with candelilla or flava emulsions, fruits treated with 1500 nL/L of 1‐MCP ...
Cristina L. Moreno-Hernández, Sonia G. Sáyago-Ayerdi, Hugo S. García-Galindo, Miguel Mata-Montes De Oca, Efigenia Montalvo-González, P. B. Andrade, O. I. Aruoma, R.-C. Sun   +7 more
wiley   +1 more source

Effect of a commercial pectinmethylesterase on tomato paste consistency

Electronic Journal of Biotechnology, 2012
Background: Consistency is one of the main traits that define commercial quality and price of tomato paste. Pectins are partially responsible for consistency in tomato paste, therefore enzymatic pectin modification could be used to increase paste consistency.
Zúñiga-Hansen, María Elvira, Pérez-Torres, Eduardo, Caballero-Valdés, Eduardo, Fernández-Parodi, José   +3 more
openaire   +4 more sources

Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties [PDF]

, 2016
Inactivation of pectinmethylesterase (PME) and quality parameters of orange juice have been studied after high pressure carbon dioxide (HPCD) treatment.
Beltrán Calvo, Sagrario, Briongos Sánchez, Heliodoro, García Solaesa, Ángela, Illera Gigante, Alba Ester, Melgosa Gómez, Rodrigo, Sanz Díez, Mª Teresa   +5 more
core   +1 more source

The peculiar structural features of kiwi fruit pectin methylesterase: amino acid sequence, oligosaccharides structure, and modeling of the interaction with its natural proteinaceous inhibitor [PDF]

, 2008
Pectin methylesterase (PME) from kiwi fruit (Actinidia deliciosa) is a glycoprotein, showing an apparent molecular mass of 50 kDa upon size exclusion chromatography and SDS-PAGE.
AMORESANO, ANGELA, CAMARDELLA L., CARPENTIERI, ANDREA, CARRATORE V, CIARDIELLO MA, D'AVINO R, GIOVANE A, PUCCI, PIETRO, TAMBURRINI M, TUPPO L   +9 more
core   +1 more source

Pulsed Electric Field as a Mild Treatment for Extended Shelf-Life and Preservation of Bioactive Compounds in Blood Orange Juice

Applied Sciences
The agri-food processing industry predominantly relies on fossil fuels, contributing significantly to greenhouse gas emissions and extensive water use. Climate change requires a conversion of food processing technologies towards sustainability.
Simona Fabroni, Giusy Maria Platania, Margherita Amenta, Gabriele Ballistreri, Francesco Galvano, Ivo Achu Nges, Nicolina Timpanaro   +6 more
doaj   +1 more source

Modeling of the break process to improve tomato paste production quality : a thesis presented in partial fulfilment for the degree of Master of Engineering in Bioprocess at Massey University [PDF]

, 2002
The pectic enzyme, Pectinmethylesterase (PE) and Polygalacturonase I and II (PGI and PGII), in the tomato fruit released after crushing during tomato processing reduce the viscosity of tomato paste by breaking down the insoluble pectin in the cell wall ...
Srichantra, Arunee
core  

Biocompatible Nanopolymer Coating Based on Chitosan Nanoprecipitation Containing Guava Oil to Control Fruit Rot, Enhance Defense‐Related Enzymes, and Quality of Chili Pepper

Future Postharvest and Food, Volume 2, Issue 3, Page 335-360, September 2025.
ABSTRACT This study evaluates the efficacy of chitosan nanoprecipitation loaded with guava leaf essential oil as a sustainable alternative to synthetic preservatives for reducing postharvest deterioration in Capsicum frutescens (chili pepper). Essential oils extracted from Psidium guajava leaves via hydrodistillation were analyzed by GC‐MS, identifying
Oluwagbenga Adeogun, Mujeeb Lawal, Adedotun Adekunle, Olufunke Nejo, Omoteso Karfeel Oluwa   +4 more
wiley   +1 more source

ASSESSMENT OF PECTINMETHYLESTERASE ACTIVITIES (PME) IN THE JUICE OF TROPICAL FRUITS PURCHASED FROM THE ROMANIAN MARKET [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2018
The purpose of this paper was to evaluate comparatively pectinmethylesterase activities (PME) from the juice of some tropical fruits purchased from the Romanian market.
Vasilica SIMION, Ciprian Nicolae POPA, Radiana-Maria TAMBA-BEREHOIU, Rodica CULEA   +3 more
doaj  

Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review

International Journal of Food Properties, 2020
Treatment of fruit and vegetable juices with pulsed electric field (PEF) process is one of the promising non-thermal technologies with the great potential for microbial and enzymes inactivation, shelf-life extension, and preservation of nutritional ...
Fakhreddin Salehi
doaj   +1 more source

Improving blueberry cold storage quality: the effect of preharvest hexanal application on chilling injuries and antioxidant defense mechanisms

Journal of the Science of Food and Agriculture, Volume 104, Issue 14, Page 8837-8851, November 2024.
Abstract Blueberries are vulnerable to chilling injury (CI). This can lead to limited longevity when they are subjected to cold storage conditions. This study investigated the effectiveness of a preharvest spray containing 0.02% hexanal in reducing CI and improving the postharvest storage quality of ‘Star’ and ‘Biloxi’ blueberries. The blueberries were
Duygu Ayvaz Sönmez, Ayşe Tülin Öz, Md. Arfan Ali, Ebru Kafkas, Ömer Faruk Bilgin   +4 more
wiley   +1 more source