The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication

Netsanet Shiferaw Terefe; Mala Gamage; Kamaljit Vilkhu; Lloyd Simons; Raymond Mawson; Cornelis Versteeg

doi:10.1016/j.foodchem.2009.03.067

The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication

Food Chemistry ◽

10.1016/j.foodchem.2009.03.067 ◽

2009 ◽

Vol 117 (1) ◽

pp. 20-27 ◽

Cited By ~ 66

Author(s):

Netsanet Shiferaw Terefe ◽

Mala Gamage ◽

Kamaljit Vilkhu ◽

Lloyd Simons ◽

Raymond Mawson ◽

...

Keyword(s):

Pectin Methylesterase ◽

Tomato Juice ◽

Kinetics Of

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Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2018.06.027 ◽

2018 ◽

Vol 239 ◽

pp. 64-71 ◽

Cited By ~ 13

Author(s):

A.E. Illera ◽

M.T. Sanz ◽

E. Trigueros ◽

S. Beltrán ◽

R. Melgosa

Keyword(s):

Carbon Dioxide ◽

High Pressure ◽

Pectin Methylesterase ◽

Quality Parameters ◽

Tomato Juice ◽

Inactivation Kinetics ◽

Kinetics Of

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Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2512 ◽

2006 ◽

Vol 86 (9) ◽

pp. 1328-1335 ◽

Cited By ~ 30

Author(s):

Tatiana B Tribess ◽

Carmen C Tadini

Keyword(s):

Orange Juice ◽

Pectin Methylesterase ◽

Inactivation Kinetics ◽

Process Conditions ◽

Time Process ◽

Kinetics Of ◽

Temperature Time

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Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects

Food and Bioprocess Technology ◽

10.1007/s11947-018-2109-2 ◽

2018 ◽

Vol 11 (7) ◽

pp. 1359-1369 ◽

Cited By ~ 14

Author(s):

Érica Sayuri Siguemoto ◽

Letícia Jyo Pereira ◽

Jorge Andrey Wilhelms Gut

Keyword(s):

Polyphenol Oxidase ◽

Apple Juice ◽

Pectin Methylesterase ◽

Conventional Heating ◽

Inactivation Kinetics ◽

Kinetics Of ◽

Microwave Effects

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Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide

The Journal of Supercritical Fluids ◽

10.1016/j.supflu.2014.03.004 ◽

2014 ◽

Vol 90 ◽

pp. 18-26 ◽

Cited By ~ 16

Author(s):

Carmen Ortuño ◽

Murat Balaban ◽

Jose Benedito

Keyword(s):

Escherichia Coli ◽

Carbon Dioxide ◽

Saccharomyces Cerevisiae ◽

Supercritical Carbon Dioxide ◽

Orange Juice ◽

Pectin Methylesterase ◽

Inactivation Kinetics ◽

Ultrasonic Assisted ◽

Kinetics Of ◽

Supercritical Carbon

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Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure–heat treatment

Food Control ◽

10.1016/j.foodcont.2012.06.031 ◽

2013 ◽

Vol 30 (1) ◽

pp. 168-175 ◽

Cited By ~ 42

Author(s):

Hossein Daryaei ◽

V.M. Balasubramaniam

Keyword(s):

Heat Treatment ◽

Bacillus Coagulans ◽

Tomato Juice ◽

Kinetics Of

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Influence of effectors pectin methylesterase alfalfa deesterification kinetics of pectin substances

Bulletin of the National Technical University «KhPI» Series New solutions in modern technologies ◽

10.20998/2413-4295.2016.12.21 ◽

2016 ◽

Vol 0 (12 (1184)) ◽

pp. 145

Author(s):

Anatoli Bezysov ◽

Tatiyna Nikitchina

Keyword(s):

Pectin Methylesterase ◽

Kinetics Of ◽

Pectin Substances

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Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions

Journal of Food Engineering ◽

10.1016/s0260-8774(03)00242-5 ◽

2004 ◽

Vol 62 (3) ◽

pp. 291-298 ◽

Cited By ~ 86

Author(s):

A.C. Polydera ◽

E. Galanou ◽

N.G. Stoforos ◽

P.S. Taoukis

Keyword(s):

Hydrostatic Pressure ◽

Orange Juice ◽

High Hydrostatic Pressure ◽

Pectin Methylesterase ◽

Inactivation Kinetics ◽

Process Conditions ◽

Navel Orange ◽

Kinetics Of

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Effects of Cryostabilizers, Low Temperature, and Freezing on the Kinetics of the Pectin Methylesterase-Catalyzed De-esterification of Pectin

Journal of Agricultural and Food Chemistry ◽

10.1021/jf048813k ◽

2005 ◽

Vol 53 (6) ◽

pp. 2282-2288 ◽

Cited By ~ 4

Author(s):

Netsanet Shiferaw Terefe ◽

Mulugeta Admasu Delele ◽

Ann Van Loey ◽

Marc Hendrickx

Keyword(s):

Low Temperature ◽

Pectin Methylesterase ◽

Kinetics Of

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Rapid Inactivation of Pectin Methylesterase in Tomato Juice Using High Electric Field Alternating Current

Food Science and Technology Research ◽

10.3136/fstr.21.7 ◽

2015 ◽

Vol 21 (1) ◽

pp. 7-11 ◽

Cited By ~ 4

Author(s):

Kunihiko Uemura ◽

Isao Kobayashi ◽

Chieko Takahashi

Keyword(s):

Electric Field ◽

Pectin Methylesterase ◽

Alternating Current ◽

High Electric Field ◽

Tomato Juice ◽

Rapid Inactivation

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Formation and degradation kinetics of organic acids during heating and drying of concentrated tomato juice

LWT ◽

10.1016/j.lwt.2017.08.081 ◽

2018 ◽

Vol 87 ◽

pp. 112-121 ◽

Cited By ~ 10

Author(s):

Jun Qiu ◽

Jan-Eise Vuist ◽

Remko M. Boom ◽

Maarten A.I. Schutyser

Keyword(s):

Organic Acids ◽

Degradation Kinetics ◽

Tomato Juice ◽

Kinetics Of

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