Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 2, 2009, Pages 166-171

  Tiwari, B K ^a   Muthukumarappan, K ^a,b   O'Donnell, C P ^a   Cullen, P J ^c  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b South Dakota State University   (United States)

^c DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Orange juice; Particle size; Pectin methylesterase; Ultrasound

Indexed keywords

ACOUSTIC WAVES; ESCHERICHIA COLI; PARTICLE SIZE; POLYSACCHARIDES; SONICATION; THERMAL LOGGING; ULTRASONICS;

ACOUSTIC ENERGIES; CLOUD RETENTIONS; CONSUMER ACCEPTANCES; CONVERSION MODELS; E. COLI; FIRST ORDERS; INACTIVATION KINETICS; LOG REDUCTIONS; MICROBIAL INACTIVATIONS; NON THERMALS; ORANGE JUICE; PARTICLE SIZE DISTRIBUTIONS; PARTICLE SIZE REDUCTIONS; PECTIN METHYLESTERASE; POLYNOMIAL MODELS; POWER ULTRASOUNDS; PRODUCT SHELF LIVES; QUALITY PARAMETERS; TREATMENT TIME; ULTRASOUND;

FRUIT JUICES;

ESCHERICHIA COLI;

EID: 60149087006     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.11.006     Document Type: Article

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