کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9487578 | 1330763 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure](/preview/png/9487578.png)
چکیده انگلیسی
The effect of dynamic high pressure homogenization (DHP) alone or in combination with pre-warming on pectin methylesterase (PME) activity and opalescence stability of orange juice was studied. DHP without heating reduced PME activity by 20%. Warming the juice (50 °C, 10 min) prior to homogenization significantly increased the effectiveness of DHP. PME inactivation was further increased by adjusting the pH downward prior to treatment. Accelerated shelf-life study at 30 °C revealed that opalescence stability can be increased by several days by DHP treatment, even in the presence of active PME. These results suggest that the opalescence stability of orange juice treated by DHP does not depend entirely on PME activity but also on particle size reduction and structural changes to pectin resulting from the treatment. The freshness attributes of orange juice treated by warming was improved by DHP treatment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 38, Issue 5, June 2005, Pages 569-576
Journal: Food Research International - Volume 38, Issue 5, June 2005, Pages 569-576
نویسندگان
Nadine Lacroix, Ismail Fliss, Joseph Makhlouf,