OrangerV1, Main, Exploration, bibRecord, 000738

Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.

Identifieur interne : 000738 ( Main/Exploration ); précédent : 000737; suivant : 000739

Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.

Auteurs : Viridiana Tejada-Ortigoza [Mexique] ; Zamantha Escobedo-Avellaneda [Mexique] ; Aurora Valdez-Fragoso [Mexique] ; Hugo Mújica-Paz [Mexique] ; Jorge Welti-Chanes [Mexique]

Source :

Journal of the science of food and agriculture [ 1097-0010 ] ; 2015.

RBID : pubmed:25345712

English descriptors

KwdEn :
- Beverages, Carboxylic Ester Hydrolases (chemistry), Citrus sinensis, Food Preservation, Hot Temperature, Humans, Hydrostatic Pressure.
MESH :
- chemical , chemistry : Carboxylic Ester Hydrolases.
- Beverages, Citrus sinensis, Food Preservation, Hot Temperature, Humans, Hydrostatic Pressure.

Abstract

Comminuted orange, a product obtained by grinding the juice and peel and used to formulate beverages, has a high pectin methylesterase (PME) activity; thus the inactivation of this enzyme is necessary to avoid quality losses related to cloud loss. The use of high hydrostatic pressure (HHP) and mild temperature allows inactivation of enzymes with minimal quality changes. This work aimed to evaluate the effect of pressure, mild temperature and time of treatment, including come-up and holding time, on the inactivation of PME in comminuted orange, and to apply kinetic and response surface models (RSM) to predict residual PME activity (A/A0 ).

DOI: 10.1002/jsfa.6969
PubMed: 25345712

Affiliations:

Mexique

Le document en format XML

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<sourceDesc><biblStruct><analytic><title xml:lang="en">Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.</title>
<author><name sortKey="Tejada Ortigoza, Viridiana" sort="Tejada Ortigoza, Viridiana" uniqKey="Tejada Ortigoza V" first="Viridiana" last="Tejada-Ortigoza">Viridiana Tejada-Ortigoza</name>
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<author><name sortKey="Escobedo Avellaneda, Zamantha" sort="Escobedo Avellaneda, Zamantha" uniqKey="Escobedo Avellaneda Z" first="Zamantha" last="Escobedo-Avellaneda">Zamantha Escobedo-Avellaneda</name>
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<author><name sortKey="Valdez Fragoso, Aurora" sort="Valdez Fragoso, Aurora" uniqKey="Valdez Fragoso A" first="Aurora" last="Valdez-Fragoso">Aurora Valdez-Fragoso</name>
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<author><name sortKey="Mujica Paz, Hugo" sort="Mujica Paz, Hugo" uniqKey="Mujica Paz H" first="Hugo" last="Mújica-Paz">Hugo Mújica-Paz</name>
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<author><name sortKey="Welti Chanes, Jorge" sort="Welti Chanes, Jorge" uniqKey="Welti Chanes J" first="Jorge" last="Welti-Chanes">Jorge Welti-Chanes</name>
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<term>Hot Temperature</term>
<term>Humans</term>
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<front><div type="abstract" xml:lang="en">Comminuted orange, a product obtained by grinding the juice and peel and used to formulate beverages, has a high pectin methylesterase (PME) activity; thus the inactivation of this enzyme is necessary to avoid quality losses related to cloud loss. The use of high hydrostatic pressure (HHP) and mild temperature allows inactivation of enzymes with minimal quality changes. This work aimed to evaluate the effect of pressure, mild temperature and time of treatment, including come-up and holding time, on the inactivation of PME in comminuted orange, and to apply kinetic and response surface models (RSM) to predict residual PME activity (A/A0 ).</div>
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<name sortKey="Escobedo Avellaneda, Zamantha" sort="Escobedo Avellaneda, Zamantha" uniqKey="Escobedo Avellaneda Z" first="Zamantha" last="Escobedo-Avellaneda">Zamantha Escobedo-Avellaneda</name>
<name sortKey="Mujica Paz, Hugo" sort="Mujica Paz, Hugo" uniqKey="Mujica Paz H" first="Hugo" last="Mújica-Paz">Hugo Mújica-Paz</name>
<name sortKey="Valdez Fragoso, Aurora" sort="Valdez Fragoso, Aurora" uniqKey="Valdez Fragoso A" first="Aurora" last="Valdez-Fragoso">Aurora Valdez-Fragoso</name>
<name sortKey="Welti Chanes, Jorge" sort="Welti Chanes, Jorge" uniqKey="Welti Chanes J" first="Jorge" last="Welti-Chanes">Jorge Welti-Chanes</name>
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Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.

Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.

Source :

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

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