High-pressure homogenization of orange juice to inactivate pectinmethylesterase

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 457-462

  Welti Chanes, J ^a   Ochoa Velasco, C E ^b   Guerrero Beltran J A ^c  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b BENEMÉRITA UNIVERSIDAD AUTÓNOMA DE PUEBLA   (Mexico)

^c UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

High pressure homogenization; Homogenization; Microbial inactivation; Orange juice; Pectinmethylesterase inactivation

Indexed keywords

HIGH-PRESSURE HOMOGENIZATION; HOMOGENIZATION; MICROBIAL INACTIVATION; ORANGE JUICE; PECTINMETHYLESTERASE INACTIVATION;

ENZYME ACTIVITY; ENZYMES; PHASE SEPARATION;

FRUIT JUICES;

EID: 69249210994     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.05.012     Document Type: Article

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