Pectic enzymes in fresh fruit processing: Optimization of enzymic peeling of oranges

Process Biochemistry

Volumn 32, Issue 1, 1997, Pages 43-49

  Pretel, María Teresa ^a   Lozano, Pedro ^b   Riquelme, Fernando ^c   Romojaro, Félix ^c  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

^c RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Enzymic peeling; Fresh fruit; Minimally processed; Orange; Peeling process; Ready to eat

Indexed keywords

CELLULASE; GLYCOSIDASE; POLYGALACTURONASE;

ARTICLE; CITRUS FRUIT; ENZYME MECHANISM; FOOD PROCESSING;

CITRUS;

EID: 0030853463     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(96)00031-3     Document Type: Article

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