EFFECT OF BREAK TEMPERATURE AND HOLDING TIME ON PECTIN AND PECTIC ENZYMES IN TOMATO PULP

被引：0
|
作者：
LUH, BS
DAOUD, HN
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 07期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1039 / &
相关论文
共 50 条
  • [1] PECTIC ENZYMES .7. THE PREPARATION OF TOMATO PECTIN-METHYLESTERASE
    MCCOLLOCH, RJ
    MOYER, JC
    KERTESZ, ZI
    ARCHIVES OF BIOCHEMISTRY, 1946, 10 (03): : 479 - 484
  • [2] MODE OF ACTION OF PECTIC ENZYMES .3. SITE OF INITIAL ACTION OF TOMATO PECTINESTERASE ON HIGHLY ESTERIFIED PECTIN
    LEE, M
    MACMILLAN, JD
    BIOCHEMISTRY, 1970, 9 (09) : 1930 - +
  • [3] EFFECT OF CALCIUM ON ACTIVITY OF MITOCHONDRIA AND PECTIC ENZYMES ISOLATED FROM TOMATO FRUITS
    WILLS, RBH
    RIGNEY, CJ
    JOURNAL OF FOOD BIOCHEMISTRY, 1980, 3 (2-3) : 103 - 110
  • [4] EFFECT OF PRE-COOKING TEMPERATURES ON RETENTION OF PECTINE AND PECTIC ENZYMES IN TOMATO JUICE
    GARCESM, M
    ACTA CIENTIFICA VENEZOLANA, 1970, 21 : 89 - &
  • [5] Pectic hydrocolloids from steam-exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties
    Cameron, Randall G.
    Branca, Elena
    Dorado, Christina
    Kim, Yang
    FOOD SCIENCE & NUTRITION, 2021, 9 (04): : 1939 - 1948
  • [6] EFFECT OF BREAK TEMPERATURE ON QUALITY OF TOMATO JUICE RECONSTITUTED FROM FROZEN TOMATO CONCENTRATES
    FONSECA, H
    LUH, BS
    JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1308 - 1311
  • [7] Effect of temperature and holding time on bamboo torrefaction
    Li, Ming-Fei
    Li, Xun
    Bian, Jing
    Chen, Chang-Zhou
    Yu, Yu-Tian
    Sun, Run-Cang
    BIOMASS & BIOENERGY, 2015, 83 : 366 - 372
  • [8] The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato puree consistency and serum pectin structure
    Santiago, Jihan Santanina J.
    Kermani, Zahra Jamsazzadeh
    Xu, Fei
    Van Loey, Ann M.
    Hendrickx, Marc E.
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, 43 : 35 - 44
  • [9] EFFECT OF BREAK TEMPERATURE ON RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE OF TOMATO JUICES AND PASTES
    XU, SY
    SHOEMAKER, CF
    LUH, BS
    JOURNAL OF FOOD SCIENCE, 1986, 51 (02) : 399 - &
  • [10] Effect of foaming temperature and holding time on foam glass
    Wu, Long
    Zhao, Yihong
    Chen, Rongfa
    Yang, Hue
    Li, Qingqing
    Li, Zhilong
    Lu, Huafeng
    ADVANCES IN MANUFACTURING SCIENCE AND ENGINEERING, PTS 1-4, 2013, 712-715 : 897 - 900
12345