The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice

Pectin methylesterase (PME) is the target-enzyme in orange juice processing, and its inactivation preserves the original juice's cloud, a valuable quality attribute for consumers. This study was primarily undertaken to evaluate the combination of supercritical carbon dioxide (SC-CO2) and mild t...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2024), 1 vom: 28. Jan., Seite 36-47
1. Verfasser:	Sultani, Thais Madoglio (VerfasserIn)
Weitere Verfasser:	Francisco, Ana Carolina Pereira, Dacanal, Gustavo Cesar, Oliveira, Alessandra Lopes de, Petrus, Rodrigo Rodrigues
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2025
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Nonthermal technology PME inactivation SC-CO2 beverage central composite rotational design Carboxylic Ester Hydrolases EC 3.1.1.- pectinesterase EC 3.1.1.11 mehr... Carbon Dioxide 142M471B3J