Ultra high pressure treatment of orange juice : a kinetic study on inactivation of pectin methyl esterase
- Author
- BASAK, S1 ; RAMASWAMY, H. S1
[1] Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, Qué., Canada H9X 3V9, Canada - Source
Food research international. 1996, Vol 29, Num 7, pp 601-607 ; ref : 26 ref
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Cinétique Effet pression Haute pression Inactivation Jus d'orange Particule solide Pasteurisation Pectinesterase Pressurisation Teneur pH Carboxylic ester hydrolases Enzyme Esterases Hydrolases Jus fruit Traitement physique
- Keyword (en)
- Kinetics Pressure effect High pressure Inactivation Orange juice Solid particle Pasteurization Pectinesterase Pressurizing Content pH Carboxylic ester hydrolases Enzyme Esterases Hydrolases Fruit juice Physical dressing
- Keyword (es)
- Cinética Efecto presión Alta presión Inactivación Zugo naranja Partícula sólida Pasteurización Pectinesterase Presurización Proporción pH Carboxylic ester hydrolases Enzima Esterases Hydrolases Jugo fruta Procesamiento físico
- Classification
- 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
- 2603110
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/S0963-9969(96)00068-3 
https://dx.doi.org/10.1016/S0963-9969(96)00068-3
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