메뉴 건너뛰기




Volumn 115, Issue 2, 2009, Pages 449-455

Comparison of the inactivation kinetics of pectin methylesterases from carrot and peach by high-pressure carbon dioxide

Author keywords

A fractional conversion model; High pressure carbon dioxide; Inactivation; Pectin methylesterase

Indexed keywords


EID: 61349137551     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.028     Document Type: Article
Times cited : (48)

References (30)
  • 1
    • 0034934267 scopus 로고    scopus 로고
    • Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of fruit development
    • Assis S.A.de., Lima D.C., and Oliveira O.M.M.F.de. Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of fruit development. Food Chemistry 74 (2001) 133-137
    • (2001) Food Chemistry , vol.74 , pp. 133-137
    • Assis, S.A.de.1    Lima, D.C.2    De Oliveira, O.M.M.F.3
  • 4
    • 0030265428 scopus 로고    scopus 로고
    • Ultra high pressure treatment of orange juice. a kinetic study on inactivation of pectin methyl esterase
    • Basak S., and Ramaswamy H.S. Ultra high pressure treatment of orange juice. a kinetic study on inactivation of pectin methyl esterase. Food Research International 29 (1996) 601-607
    • (1996) Food Research International , vol.29 , pp. 601-607
    • Basak, S.1    Ramaswamy, H.S.2
  • 5
    • 0000042548 scopus 로고
    • Variable heat stability for multiple forms of pectin methylesterase from citrus tissue culture cells
    • Cameron R.G., Niedz R.P., and Grohmann K. Variable heat stability for multiple forms of pectin methylesterase from citrus tissue culture cells. Journal of Agricultural and Food Chemistry 42 (1994) 903-908
    • (1994) Journal of Agricultural and Food Chemistry , vol.42 , pp. 903-908
    • Cameron, R.G.1    Niedz, R.P.2    Grohmann, K.3
  • 6
    • 32444431834 scopus 로고    scopus 로고
    • 2 technology: microbial and enzyme inactivation, and effects on food quality
    • 2 technology: microbial and enzyme inactivation, and effects on food quality. Journal of Food Science 71 (2006) 1-2
    • (2006) Journal of Food Science , vol.71 , pp. 1-2
    • Damar, S.1    Balaban, M.O.2
  • 7
    • 0033908038 scopus 로고    scopus 로고
    • Purification, properties and heat inactivation of pectin methylesterase from apple (cv Golden Delicious)
    • Denès J.M., Baron A., and Drilleau J.F. Purification, properties and heat inactivation of pectin methylesterase from apple (cv Golden Delicious). Journal of the Science of Food and Agriculture 80 (2000) 1503-1509
    • (2000) Journal of the Science of Food and Agriculture , vol.80 , pp. 1503-1509
    • Denès, J.M.1    Baron, A.2    Drilleau, J.F.3
  • 10
    • 29344456702 scopus 로고    scopus 로고
    • Inactivation and structural change of Horseradish Peroxidase treated by supercritical carbon dioxide
    • Gui F.Q., Chen F., Wu J.H., Wang Z.F., Liao X.J., and Hu X.S. Inactivation and structural change of Horseradish Peroxidase treated by supercritical carbon dioxide. Food Chemistry 97 (2006) 480-489
    • (2006) Food Chemistry , vol.97 , pp. 480-489
    • Gui, F.Q.1    Chen, F.2    Wu, J.H.3    Wang, Z.F.4    Liao, X.J.5    Hu, X.S.6
  • 11
    • 33746536157 scopus 로고    scopus 로고
    • Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide
    • Gui F.Q., Wu J.H., Chen F., Liao X.J., Hu X.S., Zhang Z.H., et al. Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide. Food Chemistry 100 (2007) 1678-1685
    • (2007) Food Chemistry , vol.100 , pp. 1678-1685
    • Gui, F.Q.1    Wu, J.H.2    Chen, F.3    Liao, X.J.4    Hu, X.S.5    Zhang, Z.H.6
  • 12
    • 25644461155 scopus 로고    scopus 로고
    • Purification, characteriazation, thermal and high-pressure inactivation of a pectin methylesterase from white grapefruit (Citrus paradisi)
    • Guiavarc'h Y., Segovia O., Hendrickx M., and Van Loey A. Purification, characteriazation, thermal and high-pressure inactivation of a pectin methylesterase from white grapefruit (Citrus paradisi). Innovative Food Science and Emerging Technologies 6 (2005) 363-371
    • (2005) Innovative Food Science and Emerging Technologies , vol.6 , pp. 363-371
    • Guiavarc'h, Y.1    Segovia, O.2    Hendrickx, M.3    Van Loey, A.4
  • 14
    • 84986505773 scopus 로고
    • Partial purification and characterization of peach pectinesterase
    • Javeri H., and Wicker L. Partial purification and characterization of peach pectinesterase. Journal of Food Biochemistry 15 (1991) 241-252
    • (1991) Journal of Food Biochemistry , vol.15 , pp. 241-252
    • Javeri, H.1    Wicker, L.2
  • 15
    • 34548412706 scopus 로고    scopus 로고
    • Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide
    • Liao H.M., Hu X.S., Liao X.J., Chen F., and Wu J.H. Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide. International Journal of Food Microbiology 118 (2007) 126-131
    • (2007) International Journal of Food Microbiology , vol.118 , pp. 126-131
    • Liao, H.M.1    Hu, X.S.2    Liao, X.J.3    Chen, F.4    Wu, J.H.5
  • 17
    • 36348929335 scopus 로고    scopus 로고
    • Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with high pressure carbon dioxide
    • Liu X., Gao Y.X., Peng X.T., Yang B., Xu H.G., and Zhao J. Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with high pressure carbon dioxide. Innovative Food Science and Emerging Technologies 9 (2008) 24-31
    • (2008) Innovative Food Science and Emerging Technologies , vol.9 , pp. 24-31
    • Liu, X.1    Gao, Y.X.2    Peng, X.T.3    Yang, B.4    Xu, H.G.5    Zhao, J.6
  • 18
    • 0037142392 scopus 로고    scopus 로고
    • Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish)
    • Ly Nguyen B., Van Loey A., Fachin D., Verlent I., and Hendrickx I.M. Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish). Biotechnology and Bioengineering 78 (2002) 683-691
    • (2002) Biotechnology and Bioengineering , vol.78 , pp. 683-691
    • Ly Nguyen, B.1    Van Loey, A.2    Fachin, D.3    Verlent, I.4    Hendrickx, I.M.5
  • 19
    • 0037063426 scopus 로고    scopus 로고
    • Partial purification, characterization, and thermal and high-pressure inactivation of pectin methylesterase from carrots (Daucu carrota L.)
    • Ly Nguyen B., Van Loey A.M., Fachin D., Verlent I., Indrawati, and Hendrickx M.E. Partial purification, characterization, and thermal and high-pressure inactivation of pectin methylesterase from carrots (Daucu carrota L.). Journal of Agricultural and Food Chemistry 50 (2002) 5437-5444
    • (2002) Journal of Agricultural and Food Chemistry , vol.50 , pp. 5437-5444
    • Ly Nguyen, B.1    Van Loey, A.M.2    Fachin, D.3    Verlent, I.4    Indrawati5    Hendrickx, M.E.6
  • 23
    • 0344034751 scopus 로고    scopus 로고
    • Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions
    • Polydera A.C., Galanou E., Stoforos N.G., and Taoukis P.S. Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions. Journal of Food Engineering 62 (2004) 291-298
    • (2004) Journal of Food Engineering , vol.62 , pp. 291-298
    • Polydera, A.C.1    Galanou, E.2    Stoforos, N.G.3    Taoukis, P.S.4
  • 25
    • 36349015277 scopus 로고    scopus 로고
    • Inactivation kinetics of pectin methyl esterase under combined thermal-high pressure treatment in an orange juice-milk beverage
    • Sampedro F., Rodrigo D., and Hendrickx M. Inactivation kinetics of pectin methyl esterase under combined thermal-high pressure treatment in an orange juice-milk beverage. Journal of Food Engineering 86 (2008) 133-139
    • (2008) Journal of Food Engineering , vol.86 , pp. 133-139
    • Sampedro, F.1    Rodrigo, D.2    Hendrickx, M.3
  • 26
    • 34548209489 scopus 로고    scopus 로고
    • Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity
    • Sila D.N., Smout C., Satara Y., Truong V., Van Loey A., and Hendrickx M. Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity. Journal of Food Engineering 78 (2007) 755-764
    • (2007) Journal of Food Engineering , vol.78 , pp. 755-764
    • Sila, D.N.1    Smout, C.2    Satara, Y.3    Truong, V.4    Van Loey, A.5    Hendrickx, M.6
  • 27
    • 0031071226 scopus 로고    scopus 로고
    • Thermal vs microwave inactivation kinetics of pectin methylesterase in orange juice under batch mode heating conditions
    • Tajchakavit S., and Ramaswamy H.S. Thermal vs microwave inactivation kinetics of pectin methylesterase in orange juice under batch mode heating conditions. Lebensmittel-Wissenschaft und-technologie 30 (1997) 85-93
    • (1997) Lebensmittel-Wissenschaft und-technologie , vol.30 , pp. 85-93
    • Tajchakavit, S.1    Ramaswamy, H.S.2
  • 29
    • 0036690730 scopus 로고    scopus 로고
    • Inactivation of pectin methyl esterase in orange juice by pulsed electric fields
    • Yeom H.W., Zhang Q.H., and Chism G.W. Inactivation of pectin methyl esterase in orange juice by pulsed electric fields. Journal of Food Science 67 (2002) 2154-2159
    • (2002) Journal of Food Science , vol.67 , pp. 2154-2159
    • Yeom, H.W.1    Zhang, Q.H.2    Chism, G.W.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.