Inactivation kinetics of pectin methyl esterase under combined thermal-high pressure treatment in an orange juice-milk beverage

Journal of Food Engineering

Volumn 86, Issue 1, 2008, Pages 133-139

  Sampedro, F ^a   Rodrigo, D ^b   Hendrickx, M ^c  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

High pressure; Inactivation; Milk; Orange juice; Pectin methyl esterase; Thermal

Indexed keywords

ENZYME ACTIVITY; FOOD PROCESSING; PH EFFECTS; THERMAL EFFECTS;

HIGH PRESSURE; INACTIVATION; MILK; ORANGE JUICE; PECTIN METHYL ESTERASE;

FOOD PRODUCTS;

EID: 36349015277     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.09.019     Document Type: Article

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