Process stability of Capsicum annuum pectin methylesterase in model systems, pepper puree and intact pepper tissue
Process stability studies towards temperature and/or pressure on pepper pectin methylesterase (PME) were carried out in different systems (purified form, crude extract, pepper pieces and puree) at pH 5.6. Within the temperature range studied (22–80 °C, 5 min), pepper PME in pure form and crude extra...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
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| Texto completo: | http://hdl.handle.net/10773/7024 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/7024 |