The effect of combined temperature-pressure treatments on pepper (Capsicum annuum) pectin methylesterase in model systems

At atmospheric pressure, purified pepper PME starts to inactivate at temperatures higher than 54°C. But when mild temperaturelhigh-pressure treatments are applied (T254"C, P<300MPa), an antagonistic effect of pressure and temperature is observed. Pressure seems to wield a protective effect o...

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Detalhes bibliográficos
Autor principal: Castro, S. (author)
Outros Autores: Van Loey, A. (author), Saraiva, J. (author), Hendrickx, M. (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2012
Assuntos:
Capsicum annuum
temperature
pectin methylesterase
model systems
high-pressure
Texto completo:http://hdl.handle.net/10773/7696
País:Portugal
Oai:oai:ria.ua.pt:10773/7696

Texto Completo

http://hdl.handle.net/10773/7696

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