Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure
Tài liệu tham khảo
Askar, 1993, Determination of pectinesterase activity, 41
Baker, 1999, Clouds of citrus juices and juice drinks, Food Technology, 53, 64
Balaban, 1991, Inactivation of pectinesterase in orange juice by supercritical carbon dioxide, Journal of Food Science, 56, 743, 10.1111/j.1365-2621.1991.tb05372.x
Ben-Shalom, 1999, Natural colloidal particles: the mechanism of the specific interaction between hesperidin and pectin, Carbohydrate Polymers, 38, 179, 10.1016/S0144-8617(98)00111-8
Cameron, 1997, Citrus tissue extracts affect juice cloud stability, Journal of of Food Science, 62, 242, 10.1111/j.1365-2621.1997.tb03976.x
Cameron, 1998, Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability, Journal of Food Science, 63, 253, 10.1111/j.1365-2621.1998.tb15720.x
Cano, 1997, High pressure and temperature effects on enzyme inactivation in strawberry and orange products, Journal of Food Science, 62, 85, 10.1111/j.1365-2621.1997.tb04373.x
Christensen, 1998, Pectin methylesterase from orange fruit: characterization and localization by in-situ hybridization and immunohistochemistry, Planta, 206, 493, 10.1007/s004250050426
Clark, A. V., Rejimbal, T. R., Jr., & Gomez, C. M. (August 1993). Ultra-high pressure homogenization of unpasteurized juice. United States Patent No. 5,232,726
Corredig, 2001, Changes in the molecular weight distribution of three commercial pectins after valve homogenization, Food Hydrocolloids, 15, 17, 10.1016/S0268-005X(00)00044-8
Corwin, 2002, Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli, Journal of Food Science, 67, 697, 10.1111/j.1365-2621.2002.tb10661.x
Crandall, 1991, Viscosity reduction and reformation of structure in orange concentrate as affected by homogenization within commercial taste evaporators, Journal of Food Science, 56, 1360, 10.1111/j.1365-2621.1991.tb04773.x
Crandall, 1988, Viscosity reduction by homogenization of orange juice concentrate in a pilot plant taste evaporator, Journal of Food Science, 53, 1477, 10.1111/j.1365-2621.1988.tb09303.x
Crandall, 1983, Citrus beverage clouding agents – review and status, Food Technology, 106
Floury, 2002, Degradation of methylcellulose during ultra-high pressure homogenisation, Food Hydrocolloids, 16, 47, 10.1016/S0268-005X(01)00039-X
Fourie, 1996, Fruit and human nutrition, 20
Hayakawa, 1996, Mechanism of high pressure denaturation of proteins, Lebensmittel-Wissenschaft Technologie, 29, 756, 10.1006/fstl.1996.0118
Heremans, 1995, High pressure effects on biomolecules, 81
Jolibert, 1993, L’utilisation des hautes pressions en agro-alimentaire, 21
Kheadr, 2002, Effect of dynamic high pressure on microbial, rheological and microstructural quality of cheddar cheese, International Dairy Journal, 12, 435, 10.1016/S0958-6946(01)00104-2
Lagoueyete, 1998, Effects of microfluidization on the functional properties of xanthan gum, Food Hydrocolloids, 12, 365, 10.1016/S0268-005X(98)00004-6
Mizrahi, 1970, Physico-chemical characteristics of orange juice cloud, Journal of Science and Food Agriculture, 21, 250, 10.1002/jsfa.2740210508
Nienaber, 2001, High-pressure processing of orange juice: kinetics of pectinmethylesterase inactivation, Journal of Food Science, 66, 329, 10.1111/j.1365-2621.2001.tb11341.x
Nienaber, 2001, High-pressure processing of orange juice: combination treatments and a shelf life study, Journal of Food Science, 66, 332, 10.1111/j.1365-2621.2001.tb11342.x
Okoth, 2000, The effect of homogenisation, stabiliser and amylase on cloudiness of passion fruit juice, Food Control, 11, 305, 10.1016/S0956-7135(99)00107-3
Owusu-Yaw, 1988, Low pH inactivation of pectinesterase in single strength orange juice, Journal of Food Science, 53, 504, 10.1111/j.1365-2621.1988.tb07742.x
Paquin, P., Lebeuf, Y., Richard, J. P., & Kalab, M. (1993). Microparticulation of milk proteins by high pressure homogenization to produce a fat substitute. In Protein and fat globule modifications by heat treatment and homogenization. Int. Dairy Federation, Special Issue No. 9303 (pp. 389–396). Brussels, Belgium
Parish, 1998, Orange juice quality after treatment by thermal pasteurization or isostatic high pressure, Lebensmittel-Wissenschaft Technologie, 31, 439, 10.1006/fstl.1998.0378
Popper, 1990, Applications of high-pressure homogenization for food preservation, Food Technology, 84
Seyderhelm, 1996, Pressure induced inactivation of selected food enzymes, Journal of Food Science, 61, 308, 10.1111/j.1365-2621.1996.tb14182.x
Sun, 1996, pH affects marsh grapefruit pectinesterase stability and conformation, Journal of Agriculture and Food Chemistry, 44, 3741, 10.1021/jf960516v
Tahiri, I. (2002). Étude du potentiel des hautes pressions dynamiques pour la pasteurisation àfroid des jus de fruits (73 pp). MSc thesis, Department of Food Science and Nutrition, Laval University
Vachon, J. F. (2000). Utilisation de l’homogénéisation àhautes pressions dynamiques pour l’inactivation des bactéries pathogènes dans le lait cru (61 pp). MSc thesis, Department of Food Science and Nutrition, Laval University
Van Den Broeck, 1999, Thermal and combined pressure–temperature inactivation of orange pectinesterase: influence of pH and additives, Journal of Agriculture and Food Chemistry, 47, 2950, 10.1021/jf981169n
Vercet, 1999, Inactivation of heat-resistant pectinmethylesterase from orange by manothermosonication, Journal of Agriculture and Food Chemistry, 47, 432, 10.1021/jf980566v
Versteeg, 1978, Purification and some characteristics of two pectinesterase isoenzymes from orange, Lebensmittel-Wissenschaft Technologie, 11, 267
Versteeg, 1980, Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange, Journal of Food Science, 45, 969, 10.1111/j.1365-2621.1980.tb07489.x
Wuytack, 2002, Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure, International Journal of Food Microbiology, 77, 205, 10.1016/S0168-1605(02)00054-5
Yeom, 2000, Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization, Journal of Agriculture and Food Chemistry, 48, 4597, 10.1021/jf000306p