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Activity and process stability of purified green pepper (Capsicum annuum) pectin methylesterase.

artículo científico publicado en 2004

Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor

Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. Sativa)

article by Gabriela Rapeanu et al published January 2006 in Food Chemistry

Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

article published in 2004

Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity

Effect of Mild-Heat and High-Pressure Processing on Banana Pectin Methylesterase: A Kinetic Study

scientific article published on 01 December 2003

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

Effect of combined high pressure and mild heat on carrot pectinmethylesterase activity

artículo científico publicado en 2004

Effect of intrinsic and extrinsic factors on the interaction of plant pectin methylesterase and its proteinaceous inhibitor from kiwi fruit

artículo científico publicado en 2004

Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots

Effect of preheating on the activity of carrot pectinmethylesterase and on the kinetics of degree of methylesterification of carrot pectin

artículo científico publicado en 2004

Effect of temperature and high pressure on the activity and mode of action of fungal pectin methyl esterase

artículo científico publicado en 2006

Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)

scholarly article by Sónia Marília Castro et al published 5 December 2006 in European Food Research and Technology

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

scholarly article by Sónia M. Castro et al published April 2008 in Food Chemistry

From time temperature integrator kinetics to time temperature integrator tolerance levels: heat-treated milk.

artículo científico publicado en 2004

Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity

scholarly article by Sónia Marília Castro et al published April 2006 in Enzyme and Microbial Technology

Inactivation Kinetics of Purified Tomato Polygalacturonase by Thermal and High-Pressure Processing

scientific article published on 01 May 2004

Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments

scholarly article by Sónia Marília Castro et al published July 2006 in Journal of Food Engineering

Influence of beta-subunit on thermal and high-pressure process stability of tomato polygalacturonase.

artículo científico publicado en 2004

Influence of pectin conversions combined with high pressure shift freezing on the texture of frozen carrots

scientific article published on 01 January 2004

Mode of de-esterification of alkaline and acidic pectin methyl esterases at different pH conditions

artículo científico publicado en 2006

Pectin Fraction Interconversions: Insight into Understanding Texture Evolution of Thermally Processed Carrots

artículo científico publicado en 2006

Process stability of Capsicum annuum pectin methylesterase in model systems, pepper puree and intact pepper tissue

scholarly article by Sónia Marília Castro et al published 29 April 2005 in European Food Research and Technology

Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High-Pressure Inactivation

artículo científico publicado en 2002

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

The Effect of Brine Ingredients on Carrot Texture during Thermal Processing in Relation to Pectin Depolymerization due to the ?-Elimination Reaction

The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition

Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must

artículo científico publicado en 2005

Thermal inactivation of strawberry (Fragaria ananassa) polyphenoloxidase--a kinetic study.

artículo científico publicado en 2004

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Thermostability of Victoria grape (Vitis vinifera ssp. sativa) polyphenoloxidase.

artículo científico publicado en 2004

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