Inactivation of orange pectinesterase by combined high-pressure and - temperature treatments: A kinetic study

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 5, 2000, Pages 1960-1970

  van Den Broeck, Ilse ^a   Ludikhuyze, Linda R ^a   van Loey, Ann M ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Kinetics; Orange pectinesterase; Pressure stability; Stable fraction; Thermal stability

Indexed keywords

CARBOXYLESTERASE; PECTINESTERASE;

ACIDIFICATION; ARTICLE; CITRUS FRUIT; ENZYME INACTIVATION; ENZYME KINETICS; ENZYME STABILITY; ENZYMOLOGY; HIGH TEMPERATURE PROCEDURES; HYPERBARISM; KINETICS; MATHEMATICAL ANALYSIS; METABOLISM; PRESSURE; TEMPERATURE;

CARBOXYLIC ESTER HYDROLASES; CITRUS; KINETICS; PRESSURE; TEMPERATURE;

EID: 0034033963     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990659s     Document Type: Article

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