Optimization of Thermal and Thermosonication Treatments on Pectin Methyl Esterase Inactivation of Sour Orange Juice (Citrus aurantium)

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 567-573

  Koshani, Roya ^a   Ziaee, Esmaeil ^a   Niakousari, Mehrdad ^a   Golmakani, Mohammad Taghi ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

CITRUS FRUITS; ENZYMES; ESTERS; OPTIMIZATION; ULTRASONICS;

CENTRAL COMPOSITE DESIGNS; CRITICAL PROCESS PARAMETERS; ENZYME INACTIVATION; PECTIN METHYL ESTERASE; RESPONSE SURFACE METHODOLOGY; THERMAL INACTIVATION; THERMO SONICATIONS; ULTRASOUND INTENSITY;

FRUIT JUICES;

EID: 84953370117     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12262     Document Type: Article

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