Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 1-2, 2006, Pages 40-48

  Espachs Barroso, Alexandre ^a   Van Loey, Ann ^b   Hendrickx, Marc ^b   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b Expertise Unit on Educational Provision   (Belgium)

Author keywords

Non thermal processing; Pectin methylesterase; Pulsed electric fields; Thermal treatment

Indexed keywords

ELECTRIC FIELDS; ENZYMES; FOOD PRESERVATION; HEAT TREATMENT; THERMAL EFFECTS;

ENZYME INACTIVATION; NON-THERMAL PROCESSING; PECTIN METHYLESTERASE; PULSED ELECTRIC FIELDS;

FOOD ADDITIVES;

DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 33646227919     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.07.002     Document Type: Article

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