THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE
- 1 July 1980
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4), 969-971
- https://doi.org/10.1111/j.1365-2621.1980.tb07489.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Chromatographic separation of orange pectinesterase isoenzymes on pectates with different degrees of cross-linkingJournal of Chromatography A, 1979
- Multiple forms of pectinesterase in limes and orangesPhytochemistry, 1978
- STABILIZATION OF CLOUD IN PECTINESTERASE ACTIVE ORANGE JUICE BY PECTIC ACID HYDROLYSATESJournal of Food Biochemistry, 1977
- HEAT INACTIVATION TEMPERATURE‐TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICESJournal of Food Science, 1976
- Pasteurization conditions for juices and comminuted products of Israeli citrus fruits*International Journal of Food Science & Technology, 1975