Ultra high pressure treatments ranging from 0 to 720 min were applied to freshly squeezed,
non-pasteurized orange juice and reconstituted frozen orange juice at pressures in the …

A kinetic study of pectinmethylesterase (PME) inactivation in orange juice was conducted.
Juice samples were subjected to combinations of high pressure (400, 500, 600 MPa) and …

High‐pressure (HP) inactivation kinetics of pectin methyl esterase (PME) in apple juice were
evaluated. Commercial PME was dispensed in clarified apple juice, sealed in dual peel …

The inactivation kinetics of endogenous pectin methylesterase (PME) in freshly squeezed
orange juice under high hydrostatic pressure (100–800 MPa) combined with moderate …

The enzyme pectinesterase (PE) reduces the quality of citrus juices. Current inactivation of
the enzyme is accomplished by heat, resulting in a loss of fresh fruit flavor in the juice. We …

In this study we investigated the inactivation of endogenous pectin methylesterase (PME) in
tomato juice during combined high‐hydrostatic pressure (ambient to 800 MPa) and …

The inactivation kinetics of PME in an orange juice–milk beverage system treated by thermal
(65–80° C) and combined thermal (25–65° C)–high pressure (0.1–700MPa) processes were …

White grapefruit pectin methylesterase (PME) was successfully purified by affinity
chromatography using a kiwi PME inhibitor as ligand. Electrophoretic analysis combined …

A factorial design with four factors (pressure, holding time, temperature and waiting period
between crushing of apple and high-pressure (HP) treatment) was built up to study the effect …

Inactivation of pectinmethylesterase (PME) and quality parameters of orange juice have
been studied after high pressure carbon dioxide (HPCD) treatment. The HPCD treatment …