Pulsed high pressure inactivation of pectin methyl esterase in single strength and concentrated orange juices

Canadian Biosystems Engineering / Le Genie des biosystems au Canada

Volumn 43, Issue , 2001, Pages 325-330

  Basak, S ^a   Ramaswamy, H S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

High pressure; Inactivation; Orange juice; Pectin methyl esterase; Pressure cycle; Pressure pulse

Indexed keywords

FOOD PROCESSING; PH EFFECTS; PRESSURE EFFECTS; STERILIZATION (CLEANING);

PRESSURE INACTIVATION;

ENZYMES;

EID: 0035684315     PISSN: 14929058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. Effect of high pressure on activity of some oxidizing enzymes
2. Stabilization of protein structure by sugars
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4. Effect of high hydrostatic pressure on food constituents: An overview
5. Effect of high pressure on pepsin and chymotrypsinogen
6. Effect of high pressure on trypsin and chymotrypsin
7. High pressure treatment of Satsuma mandarin juice and lyokan sections in syrup
8. Reduction of pectinesterase activity in orange juice by high pressure treatment
9. Kinetic parameters for pressure-temperature inactivation of Bacillus subtilis α-amylase under dynamic conditions
10. Effect of total solid level on heat activation of pectin esterase in orange juice
11. The theory of pressure effects on enzymes
12. Pressure inactivation of yeasts, molds and pectinesterase, in Satsuma mandarin juice: Effects of juice concentration, pH and organic acids, and comparison with heat sanitation
13. Pectinesterase and pectin in commercial citrus juice as determined by methods used at the citrus experimental station
14. Pressure induced inactivation of selected food enzymes
15. Total and thermostable pectinesterase in citrus juices
16. Microbial effect of hydrostatic pressure on Satsuma mandarin juice
17. Effect of pH on pressure and thermal inactivation of avocado polyphenol oxidase: A kinetic study