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
  • [31] Effect of temperature and holding time on the densification of alumina obtained by two-step sintering
    Loh, N. J.
    Simao, L.
    Jiusti, J.
    De Noni, A., Jr.
    Montedo, O. R. K.
    CERAMICS INTERNATIONAL, 2017, 43 (11) : 8269 - 8275
  • [32] THE EFFECT OF COOKING TEMPERATURE, HOLDING TEMPERATURE AND HOLDING TIME ON PROXIMATE ANALYSIS, AEROBIC PLATE-COUNT AND COLIFORM-COUNT ON RESTRUCTURED BEEF ROASTS
    SMITH, JJ
    OCKERMAN, HW
    PLIMPTON, RF
    JOURNAL OF FOOD PROTECTION, 1990, 53 (05) : 396 - 399
  • [33] EFFECT OF PROCESS VARIABLES ON HOLDING TIME IN AN ULTRAHIGH-TEMPERATURE STEAM INJECTION SYSTEM
    EDGERTON, ER
    JONES, VA
    WARREN, JA
    JOURNAL OF DAIRY SCIENCE, 1970, 53 (10) : 1353 - &
  • [34] Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp
    Anese, Monica
    Bot, Francesca
    Panozzo, Agnese
    Mirolo, Giorgio
    Lippe, Giovanna
    FOOD CHEMISTRY, 2015, 172 : 685 - 691
  • [35] Effect of Storage Temperature and Time on Stability of Liver Enzymes in Blood Serum
    Kolahdoozan, Shadi
    Sepanlou, Sadaf G.
    Sharafkhah, Maryam
    Shaker, Elaheh
    Shayanrad, Ameneh
    Malekzadeh, Reza
    Merat, Shahin
    Poustchi, Hosein
    ARCHIVES OF IRANIAN MEDICINE, 2020, 23 (05) : 296 - 301
  • [36] Time and Temperature of the Initial Heating Step of Hot-Break Processing Required for Enhancing Lycopene Diffusivity of Tomato Purees
    Page, D.
    Labadie, C.
    Bott, R.
    Relling, P.
    Renard, C. M. G.
    XIII INTERNATIONAL SYMPOSIUM ON PROCESSING TOMATO, 2015, 1081 : 221 - 228
  • [37] EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING TIME OF CHERRY TOMATO
    Doymaz, I.
    Kipcak, A. S.
    JOURNAL OF THERMAL ENGINEERING, 2018, 4 (01): : 1648 - 1655
  • [38] EFFECT OF TEMPERATURE ON LIPID, STARCH AND ENZYMES OF STARCH METABOLISM IN GRAPE, TOMATO AND BROAD BEAN-LEAVES
    HAWKER, JS
    PHYTOCHEMISTRY, 1982, 21 (01) : 33 - 36
  • [39] EFFECT OF PH, CERTAIN CHEMICALS AND HOLDING TIME-TEMPERATURE ON THE COLOR OF LOWBUSH BLUEBERRY PUREE
    YANG, CST
    YANG, PPA
    JOURNAL OF FOOD SCIENCE, 1987, 52 (02) : 346 - &
  • [40] EFFECT OF PROCESS VARIABLES ON HOLDING TIME IN AN ULTRA HIGH-TEMPERATURE STEAM INJECTION SYSTEM
    EDGERTON, ER
    JONES, VA
    WARREN, JA
    JOURNAL OF DAIRY SCIENCE, 1969, 52 (06) : 898 - &
12345