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Journal Article
Plant Physiology, ISSN 0032-0889, 2/2014, Volume 164, Issue 2, pp. 1093 - 1107
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 09/2016, Volume 185, pp. 72 - 77
Heat treatment is a common method to improve cloud stability of high acid food products such as sour orange juice. Inactivation of pectin methylesterase enzyme... 
Heat treatment | Sour orange juice | Cloud stability | Pectin methylesterase | FOOD SCIENCE & TECHNOLOGY | MULTIPLE PECTINESTERASES | DENATURATION | CITRUS JUICES | WHEY PROTEINS | ENGINEERING, CHEMICAL | HEAT INACTIVATION | ALPHA-AMYLASE | MILK | Citrus | Citrus fruits | Enzymes | Biological products | Orange juice | Pectin | Activation energy | Stability | Clouds | Oranges | Foods | Juices | Inactivation | Free energy
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 12/2016, Volume 74, pp. 411 - 419
Inactivation of pectinmethylesterase (PME) and quality parameters of orange juice have been studied after high pressure carbon dioxide (HPCD) treatment. The... 
HPCD | Cloud stability | Orange juice | Pectin methylesterase | INACTIVATION | SYSTEM | CLOUD | ENZYMES | FOOD SCIENCE & TECHNOLOGY | MODEL | FLAVOR | Pectin | Organic acids | Carbon dioxide | Calcium carbonate
Journal Article
35.