Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties
详细信息 查看全文
- 作者：H. Briongos ; A.E. Illera ; M.T. Sanz ; tersanz@ubu.es" class="auth_mail" title="E-mail the corresponding author ; R. Melgosa ; S. Beltrá ; n ; A.G. Solaesa
- 关键词：Orange juice ; HPCD ; Pectin methylesterase ; Cloud stability
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：74
- 期：Complete
- 页码：411-419
- 全文大小：455 K
文摘
- •
Orange juice has been treated by HPCD at T lower than 40 °C and p up to 30 MPa.
- •
PME was inactivated satisfactorily showing a fast initial decrease.
- •
Cloud and PSD were enhanced after HPCD treatment.
- •
PME inactivation is reversible since some activity was recovered along cold storage.