| dc.contributor.author |
Polydera, A |
en |
| dc.contributor.author |
Galanou, E |
en |
| dc.contributor.author |
Stoforos, N |
en |
| dc.contributor.author |
Taoukis, P |
en |
| dc.date.accessioned |
2014-06-06T06:45:50Z |
|
| dc.date.available |
2014-06-06T06:45:50Z |
|
| dc.date.issued |
2004 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0260-8774(03)00242-5 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2651 |
|
| dc.subject |
Activation Energy |
en |
| dc.subject |
Atmospheric Pressure |
en |
| dc.subject |
High Hydrostatic Pressure |
en |
| dc.subject |
High Pressure |
en |
| dc.subject |
High Temperature |
en |
| dc.subject |
Kinetics |
en |
| dc.subject |
Orange Juice |
en |
| dc.subject |
Rate Constant |
en |
| dc.subject |
First Order |
en |
| dc.subject |
Low Pressure |
en |
| dc.title |
Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0260-8774(03)00242-5 |
en |
| heal.publicationDate |
2004 |
en |
| heal.abstract |
The inactivation kinetics of endogenous pectin methylesterase (PME) in freshly squeezed orange juice under high hydrostatic pressure (100–800 MPa) combined with moderate temperature (30–60 °C) was investigated. Atmospheric pressure conditions in a temperature range of 50–80 °C were also tested. PME inactivation followed first order kinetics with a residual PME activity (5–20%) at all pressure–temperature combinations used. The values of |
en |
| heal.journalName |
Journal of Food Engineering |
en |
| dc.identifier.doi |
10.1016/S0260-8774(03)00242-5 |
en |