Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Alexandre Espachs"'
Publikováno v:
Innovative Food Science & Emerging Technologies. 7:40-48
A comparative study between new and traditional food preservation technologies was performed on pectin methylesterase (PME) inactivation from different plant sources. PME was extracted from carrots, tomatoes, bananas and oranges and was purified by a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19eee35b85ba9b1038b2b0ccfc71a110
https://doi.org/10.1016/j.ifset.2005.07.002
https://doi.org/10.1016/j.ifset.2005.07.002
Publikováno v:
ResearcherID
Scopus-Elsevier
Scopus-Elsevier
Influence of ripeness state of Conference pears on the respiration and quality changes of the minimally processed fruit was studied. The fruits processed at partially ripe maturity were the most suitable to obtain fresh-cut products. Slightly under-r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a36791010a5e5a259f209fe961f54b2a
https://doi.org/10.1111/j.1365-2621.2004.tb13631.x
https://doi.org/10.1111/j.1365-2621.2004.tb13631.x
Publikováno v:
Food Chemistry. 92:55-61
Clouding agents (CAs) provide high cloud stability when they are diluted and added to fruit beverages. Natural CA could also give the visual appearance and sensorial aspect of a natural cloudy fruit juice beverage. In addition, natural CAs are prefer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96213f337f557e805c52ae787a238272
https://doi.org/10.1016/j.foodchem.2004.04.047
https://doi.org/10.1016/j.foodchem.2004.04.047
Publikováno v:
European Food Research and Technology. 216:312-318
Clouding agents (CA) are usually added to fruit juice or fruit beverage to increase turbidity and provide a natural appearance. Synthetic CAs are very stable, but consumers prefers natural products. In addition, the legislation is becoming more and m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3adac06ede94fa36464c687ad639900
https://doi.org/10.1007/s00217-003-0667-6
https://doi.org/10.1007/s00217-003-0667-6
Publikováno v:
Food Reviews International. 19:253-273
High-intensity pulsed electric fields (HIPEF) treatment is a nonthermal technology that has been studied in the last few years as an alternative to heat treatments. It consists of applying pulses of high electric field (kV/cm) during a short time (μ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1076657468ebfff53d7a6d006703a189
https://doi.org/10.1081/fri-120023479
https://doi.org/10.1081/fri-120023479
Publikováno v:
The Journal of dairy research. 69(1)
The effects of high intensity pulsed electric field (HIPEF) treatments at room or moderate temperature on water-soluble (thiamine, riboflavin, ascorbic acid) and fat-soluble vitamins (cholecalciferol and tocopherol) were evaluated and compared with c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db4ef7a92d5d4ad66bb0ffa54d5c2c23
https://pubmed.ncbi.nlm.nih.gov/12047102
https://pubmed.ncbi.nlm.nih.gov/12047102
Publikováno v:
European Food Research & Technology; Apr2003, Vol. 216 Issue 4, p312-318, 7p
Inhibition of tomato (Licopersicon esculentum mill.) pectin methylesterase by pulsed electric fields
Autor:
Pedro Elez, Joaquín Giner, Vicente Gimeno, Olga Martín, Gustavo V. Barbosa-Cánovas, Alexandre Espachs
Publikováno v:
Scopus-Elsevier
High intensity pulsed electric fields were utilized for inhibition of pectin methylesterase (PME) from tomato and a 93.8% reduction of the initial activity was achieved with 400 pulses of 0.02-ms pulse-width at 24 kV/cm. The classical exponential dec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f4ba2561125c0dc345e4d40e3fbcb79
http://www.scopus.com/inward/record.url?eid=2-s2.0-0034148582&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0034148582&partnerID=MN8TOARS
