A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice

Journal of Food Engineering

Volumn 69, Issue 1, 2005, Pages 125-129

  Collet, L S F C A ^a   Shigeoka, D S ^a   Badolato, G G ^a   Tadini, C C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Heat inactivation kinetics; Isoenzymes; Orange juice; Pasteurization; Pectinesterase

Indexed keywords

ENZYMES; HEAT RESISTANCE; HYDROLYSIS; KINETIC THEORY; MOLECULAR WEIGHT; THERMODYNAMIC STABILITY;

HEAT INACTIVATION KINETICS; ISOENZYMES; ORANGE JUICE; PASTEURIZATION; PECTINESTERASE;

FRUIT JUICES;

CITRUS; CITRUS SINENSIS; PERA;

EID: 13444283735     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.08.002     Document Type: Article

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