160 related articles for article (PubMed ID: 18582085)
1. Effects of thermal treatments and storage on pectin methylesterase and peroxidase activity in freshly squeezed orange juice.
Hirsch AR; Förch K; Neidhart S; Wolf G; Carle R
J Agric Food Chem; 2008 Jul; 56(14):5691-9. PubMed ID: 18582085
[TBL] [Abstract][Full Text] [Related]
2. Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model.
Agcam E; Akyıldız A; Evrendilek GA
Food Chem; 2014 Dec; 165():70-6. PubMed ID: 25038650
[TBL] [Abstract][Full Text] [Related]
3. Effect of pectin methylesterase on carrot (Daucus carota) juice cloud stability.
Schultz AK; Anthon GE; Dungan SR; Barrett DM
J Agric Food Chem; 2014 Feb; 62(5):1111-8. PubMed ID: 24401030
[TBL] [Abstract][Full Text] [Related]
4. Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat.
Escobedo-Avellaneda Z; Pérez-Simón I; Lavilla-Martín M; Baranda-González A; Welti-Chanes J
Food Sci Technol Int; 2017 Mar; 23(2):185-193. PubMed ID: 27831529
[TBL] [Abstract][Full Text] [Related]
5. Minimization of thermal impact by application of electrode cooling in a co-linear PEF treatment chamber.
Meneses N; Jaeger H; Knorr D
J Food Sci; 2011 Oct; 76(8):E536-43. PubMed ID: 22417588
[TBL] [Abstract][Full Text] [Related]
6. Structural characterization of the thermally tolerant pectin methylesterase purified from citrus sinensis fruit and its gene sequence.
Savary BJ; Vasu P; Cameron RG; McCollum TG; Nuñez A
J Agric Food Chem; 2013 Dec; 61(51):12711-9. PubMed ID: 24328246
[TBL] [Abstract][Full Text] [Related]
7. In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].
Aschoff JK; Kaufmann S; Kalkan O; Neidhart S; Carle R; Schweiggert RM
J Agric Food Chem; 2015 Jan; 63(2):578-87. PubMed ID: 25539394
[TBL] [Abstract][Full Text] [Related]
8. Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.
Tejada-Ortigoza V; Escobedo-Avellaneda Z; Valdez-Fragoso A; Mújica-Paz H; Welti-Chanes J
J Sci Food Agric; 2015 Sep; 95(12):2438-44. PubMed ID: 25345712
[TBL] [Abstract][Full Text] [Related]
9. Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments.
Li M; Zhang W; Guo C; Hu X; Yi J
Int J Biol Macromol; 2022 Aug; 215():615-624. PubMed ID: 35777506
[TBL] [Abstract][Full Text] [Related]
10. Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures.
Jiang B; Mantri N; Hu Y; Lu J; Jiang W; Lu H
Food Sci Technol Int; 2015 Jul; 21(5):392-9. PubMed ID: 24917651
[TBL] [Abstract][Full Text] [Related]
11. Stability and bioactivity of a Bowman-Birk inhibitor in orange juice during processing and storage.
Amigo-Benavent M; Nitride C; Bravo L; Ferranti P; del Castillo MD
Food Funct; 2013 Jul; 4(7):1051-60. PubMed ID: 23536125
[TBL] [Abstract][Full Text] [Related]
12. Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.
Hurtado A; Guàrdia MD; Picouet P; Jofré A; Ros JM; Bañón S
J Sci Food Agric; 2017 Feb; 97(3):770-776. PubMed ID: 27170492
[TBL] [Abstract][Full Text] [Related]
13. Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice.
Atci S; McGraw VS; Takeoka G; Vu VCH; McHugh T; Rubinsky B; Bilbao-Sainz C
J Food Sci; 2024 Jun; 89(6):3167-3182. PubMed ID: 38638061
[TBL] [Abstract][Full Text] [Related]
14. Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life.
Spira P; Bisconsin-Junior A; Rosenthal A; Monteiro M
Food Sci Technol Int; 2018 Sep; 24(6):507-518. PubMed ID: 29653495
[TBL] [Abstract][Full Text] [Related]
15. Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.
Kim MK; Lee YJ; Kwak HS; Kang MW
J Food Sci; 2013 Sep; 78(9):S1451-8. PubMed ID: 23909609
[TBL] [Abstract][Full Text] [Related]
16. Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing.
Terefe NS; Buckow R; Versteeg C
Crit Rev Food Sci Nutr; 2014; 54(1):24-63. PubMed ID: 24188232
[TBL] [Abstract][Full Text] [Related]
17. Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions.
Fischer UA; Carle R; Kammerer DR
Food Chem; 2013 Jun; 138(2-3):1800-9. PubMed ID: 23411312
[TBL] [Abstract][Full Text] [Related]
18. Effect of high pressure and thermal processing on spoilage-causing enzymes in mango (Mangifera indica).
Kaushik N; Rao PS; Mishra HN
Food Res Int; 2017 Oct; 100(Pt 1):885-893. PubMed ID: 28873763
[TBL] [Abstract][Full Text] [Related]
19. Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon (Citrus limon L.).
Bakshi G; Ananthanarayan L
J Sci Food Agric; 2022 Oct; 102(13):6156-6162. PubMed ID: 35477867
[TBL] [Abstract][Full Text] [Related]
20. The effects of bruising and temperature on enzyme activity and textural qualities of tomato juice.
Held MT; Anthon GE; Barrett DM
J Sci Food Agric; 2015 Jun; 95(8):1598-604. PubMed ID: 25377927
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
