100 related articles for article (PubMed ID: 20853275)
1. Calcium and pH influence on orange juice cloud stability.
Ellerbee L; Wicker L
J Sci Food Agric; 2011 Jan; 91(1):171-7. PubMed ID: 20853275
[TBL] [Abstract][Full Text] [Related]
2. Effect of acidification on carrot (Daucus carota) juice cloud stability.
Schultz AK; Barrett DM; Dungan SR
J Agric Food Chem; 2014 Nov; 62(47):11528-35. PubMed ID: 25354298
[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. Separation and characterization of a salt-dependent pectin methylesterase from Citrus sinensis var. Valencia fruit tissue.
Cameron RG; Savary BJ; Hotchkiss AT; Fishman ML; Chau HK; Baker RA; Grohmann K
J Agric Food Chem; 2003 Mar; 51(7):2070-5. PubMed ID: 12643675
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Clarification of juice by thermolabile valencia pectinmethylesterase is accelerated by cations.
Wicker L; Ackerley JL; Corredig M
J Agric Food Chem; 2002 Jul; 50(14):4091-5. PubMed ID: 12083889
[TBL] [Abstract][Full Text] [Related]
8. Particle size distribution of orange juice cloud after addition of sensitized pectin.
Corredig M; Kerr W; Wicker L
J Agric Food Chem; 2001 May; 49(5):2523-6. PubMed ID: 11368630
[TBL] [Abstract][Full Text] [Related]
9. Opalescent and cloudy fruit juices: formation and particle stability.
Beveridge T
Crit Rev Food Sci Nutr; 2002 Jul; 42(4):317-37. PubMed ID: 12180775
[TBL] [Abstract][Full Text] [Related]
10. A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing.
Zhang W; Li Y; Jiang Y; Hu X; Yi J
Foods; 2023 Jan; 12(3):. PubMed ID: 36766110
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Identification of thermolabile pectin methylesterases from sweet orange fruit by peptide mass fingerprinting.
Savary BJ; Vasu P; Nunez A; Cameron RG
J Agric Food Chem; 2010 Dec; 58(23):12462-8. PubMed ID: 21053908
[TBL] [Abstract][Full Text] [Related]
13. Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice.
Brat P; Rega B; Alter P; Reynes M; Brillouet JM
J Agric Food Chem; 2003 May; 51(11):3442-7. PubMed ID: 12744681
[TBL] [Abstract][Full Text] [Related]
14. Isolation, characterization, and pectin-modifying properties of a thermally tolerant pectin methylesterase from Citrus sinensis var. Valencia.
Cameron RG; Savary BJ; Hotchkiss AT; Fishman ML
J Agric Food Chem; 2005 Mar; 53(6):2255-60. PubMed ID: 15769165
[TBL] [Abstract][Full Text] [Related]
15. Involvement of proteins in cloud instability of valencia orange [Citrus sinensis (L.) Osbeck] juice.
Shomer I; Yefremov T; Merin U
J Agric Food Chem; 1999 Jul; 47(7):2632-7. PubMed ID: 10552537
[TBL] [Abstract][Full Text] [Related]
16. Role of pulp in flavor release and sensory perception in orange juice.
Rega B; Fournier N; Nicklaus S; Guichard E
J Agric Food Chem; 2004 Jun; 52(13):4204-12. PubMed ID: 15212470
[TBL] [Abstract][Full Text] [Related]
17. Solubilized micellar calcium induced low methoxyl-pectin aggregation during milk acidification.
Harte FM; Montes C; Adams M; San Martin-Gonzalez MF
J Dairy Sci; 2007 Jun; 90(6):2705-9. PubMed ID: 17517709
[TBL] [Abstract][Full Text] [Related]
18. Effects of sonication on the kinetics of orange juice quality parameters.
Tiwari BK; Muthukumarappan K; O'Donnell CP; Cullen PJ
J Agric Food Chem; 2008 Apr; 56(7):2423-8. PubMed ID: 18321054
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. High pressure and heat treatments effects on pectic substances in guava juice.
Yen GC; Lin HT
Adv Exp Med Biol; 1998; 434():81-90. PubMed ID: 9598192
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]