Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model

Food Chemistry

Volumn 165, Issue , 2014, Pages 70-76

  Agcam, E ^a   Akyildiz, A ^a   Evrendilek, G Akdemir ^b  

^a CUKUROVA UNIVERSITY   (Turkey)

^b ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

Author keywords

Inactivation kinetics; Orange juice; Pectin methyl esterase (PME); Pulsed electric fields (PEF); Shelf life

Indexed keywords

ACTIVATION ENERGY; ELECTRIC FIELDS; ESTERS; KINETIC PARAMETERS; KINETIC THEORY; PASTEURIZATION; RATE CONSTANTS;

INACTIVATION KINETICS; ORANGE JUICE; PECTIN METHYL ESTERASE; PULSED ELECTRIC FIELD; SHELF LIFE;

FRUIT JUICES;

PECTINESTERASE; CARBOXYLESTERASE;

ARTICLE; ELECTRIC CONDUCTIVITY; ENZYME INACTIVATION; HEAT PASTEURIZATION; KINETICS; ORANGE JUICE; PASTEURIZATION; PULSED ELECTRIC FIELD; SHELF LIFE; TEMPERATURE; ANALYSIS; BEVERAGE; CHEMISTRY; FOOD HANDLING; HEAT; PROCEDURES; SWEET ORANGE;

BEVERAGES; CARBOXYLIC ESTER HYDROLASES; CITRUS SINENSIS; FOOD HANDLING; HOT TEMPERATURE; PASTEURIZATION;

EID: 84902338379     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.097     Document Type: Article

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