Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments
Pressure and/or temperature inactivation (at mild temperature, 10–64 °C, in combination with high-pressure, 0.1–800 MPa) of the labile fraction of purified pepper pectin methylesterase (PME) was studied in a model system at pH 5.6. Inactivation of the labile fraction under mild-heat and high-pressur...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
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| Texto completo: | http://hdl.handle.net/10773/7031 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/7031 |