The role of pectin in orange juice stabilization : Effect of pectin methylesterase and pectinase activity on the size of cloud particles
- Author
- CROAK, Sarah1 ; CORREDIG, Milena2
[1] Department of Food Science and Technology, University of Georgia, Athens, GA, United States
[2] Department of Food Science, University of Guelph, N1G 2W1 Guelph, Ont, Canada - Source
Food hydrocolloids. 2006, Vol 20, Num 7, pp 961-965, 5 p ; ref : 20 ref
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Orange juice cloud Pectin methylesterase Stability Zeta potential
- Keyword (fr)
- Dimension particule Orange Pectine Qualité Stabilisation Stabilité Additif alimentaire Agrume Fibre alimentaire Fruit Gélifiant Polyoside
- Keyword (en)
- Particle size Orange Pectin Quality Stabilization Stability Food additive Citrus fruit Dietary fiber Fruit Gelling agent Polysaccharide
- Keyword (es)
- Dimensión partícula Naranja Pectina Calidad Estabilización Estabilidad Aditivo alimentario Agrios Fibra alimenticia Fruto Gelificante Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18010057
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2005.10.016 
https://dx.doi.org/10.1016/j.foodhyd.2005.10.016
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