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

Food Research International

Volumn 38, Issue 5, 2005, Pages 569-576

  Lacroix, Nadine ^a   Fliss, Ismail ^a   Makhlouf, Joseph ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Dynamic pressure; Opalescence stability; Orange juice; Pectin methylesterase

Indexed keywords

ENZYMES; HEAT TREATMENT; PARTICLE SIZE ANALYSIS; PH EFFECTS;

DYNAMIC HIGH PRESSURE HOMOGENIZATION (DHP); OPALESCENCE STABILITY; PECTIN METHYLESTERASE (PME); STRUCTURAL CHANGES;

FRUIT JUICES;

EID: 15744382513     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.11.010     Document Type: Article

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