✦ LIBER ✦

Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure

✍ Scribed by Nadine Lacroix; Ismail Fliss; Joseph Makhlouf

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Inactivation kinetics of pectin methyles

✍ B.K. Tiwari; K. Muthukumarappan; C.P. O'Donnell; P.J. Cullen 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 674 KB

Orange Juices and Concentrates Stabiliza

✍ D. CASTALDO; A. LOVOI; L. QUAGLIUOLO; L SERVILLO; C. BALESTRIERI; A. GIOVANE 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 377 KB

Kinetics of Tomato Pectin Methylesterase

✍ N.G. Stoforos; S. Crelier; M.-C. Robert; P.S. Taoukis 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 502 KB

Comparative Structural Changes and Inact

✍ Z. Alexandrakis, G. Katsaros, P. Stavros, P. Katapodis… 📂 Article 📅 2013 🏛 Springer-Verlag 🌐 English ⚖ 519 KB

HIGH PRESSURE INACTIVATION OF PECTIN MET

✍ S. BASAK; H.S. RAMASWAM; B.K. SIMPSON 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 826 KB

Inactivation of Pectinesterase in Orange

✍ Goodner, J. K.; Braddock, R. J.; Parish, M. E. 📂 Article 📅 1998 🏛 American Chemical Society 🌐 English ⚖ 52 KB