Pulsed high pressure inactivation of pectin methyl esterase in single strength and concentrated orange juices

S. Basak; H.S. Ramaswamy

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Pulsed high pressure inactivation of pectin methyl esterase in single strength and concentrated orange juices

机译：单一浓度和浓缩橙汁中果胶甲基酯酶的脉冲高压失活

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来源
《Canadian Biosystems Engineering》 |2001年第2001期|共页
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S. Basak; H.S. Ramaswamy;
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1. Inactivation of Pectin Methyl Esterase in Orange Juice by Pulsed Electric Fields [J] . H.W. YEOM, Q.H. ZHANG, G.W. CHISM Journal of Food Science . 2002,第6期

机译：脉冲电场对橙汁中果胶甲基酯酶的灭活作用
2. Effects of high hydrostatic pressure and temperature increase on Escherichia coli spp. and pectin methyl esterase inactivation in orange juice [J] . EF Torres, G Gonzalez-M, B Klotz, Food Science and Technology International . 2016,第2期

机译：高静水压力和温度升高对大肠杆菌的影响。和橙汁中果胶甲基酯酶的失活
3. Effects of high hydrostatic pressure and temperature increase on Escherichia coli spp. and pectin methyl esterase inactivation in orange juice [J] . Torres E. F., Gonzalez-M G., Klotz B., Food Science and Technology International . 2016,第2期

机译：高静水压力和温度升高对大肠杆菌的影响。和橙汁中果胶甲基酯酶的失活
4. Inactivation of Escherichia coli in orange juice using pulsed light(PL):Effect of process parameters and physical property [C] . Fengming Ma, Pu Li, Wenzhu Li, International conference on environmental biotechnology and materials engineering;EBME 2011 . 2011

机译：脉冲光（PL）灭活橙汁中的大肠杆菌：工艺参数和物理性质的影响
5. Biomethanol conversion from sugar beet pulp with pectin methyl esterase. [D] . Wang, Quanzeng. 2006

机译：用果胶甲基酯酶将甜菜浆中的生物甲醇转化。
6. Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice [O] . Aslıhan Demirdöven, Taner Baysal 2014

机译：橙汁中果胶甲基酯酶灭活的欧姆加热应用优化
7. Inactivation effect of microwave heating on pectin methylesterase in orange juice [O] . Aslıhan Demirdöven, Taner Baysal 2016

机译：微波加热对果汁果胶甲基酯酶的灭活作用
8. Frozen Concentrated Orange Juice from Brazil. Investigation No. 731-TA-326 (Second Review) [R] . 2005

机译：来自巴西的冷冻浓缩橙汁。第731-Ta-326号调查（第二次审查）

Pulsed high pressure inactivation of pectin methyl esterase in single strength and concentrated orange juices

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