Add to ORKGPectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified. Isothermal inactivation of purified pepper PME at pH 7.5 could be described by a fractional conversion model for lower temperatures (55-57°C) and a biphasic model for higher temperatures (58-70°C)
Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME...
8th International Symposium on the Processing Tomato -- JUN 08-12, 2002 -- ISTANBUL, TURKEYWOS: 0001...
Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME...
Pectin methylesterase (PME) was extracted from green bell peppers and purified by affinity chromatog...
Process stability studies towards temperature and/or pressure on pepper pectin methylesterase (PME) ...
Pressure and/or temperature inactivation (at mild temperature, 10–64 °C, in combination with high-pr...
Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified by ...
The effect of temperature on the activity of acerola's pectin methylesterase (PME) was studied to de...
At atmospheric pressure, purified pepper PME starts to inactivate at temperatures higher than 54°C....
Tomato pectin methylesterase (PME) was successfully purified by a two-step method consisting of affi...
The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied...
Pectin methylesterase (PME) from greengage plums (Prunus domestica) has been extracted and purified ...
Abstract Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially pu...
Pectinmethylesterase (PME) was extracted from guava fruit (Psidium guajava L.), cultivar Paluma, by ...
Pectinases are enzymes that degrade pectic substances and are widely used in juice and fruit beverag...
Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME...
8th International Symposium on the Processing Tomato -- JUN 08-12, 2002 -- ISTANBUL, TURKEYWOS: 0001...
Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME...
Pectin methylesterase (PME) was extracted from green bell peppers and purified by affinity chromatog...
Process stability studies towards temperature and/or pressure on pepper pectin methylesterase (PME) ...
Pressure and/or temperature inactivation (at mild temperature, 10–64 °C, in combination with high-pr...
Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified by ...
The effect of temperature on the activity of acerola's pectin methylesterase (PME) was studied to de...
At atmospheric pressure, purified pepper PME starts to inactivate at temperatures higher than 54°C....
Tomato pectin methylesterase (PME) was successfully purified by a two-step method consisting of affi...
The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied...
Pectin methylesterase (PME) from greengage plums (Prunus domestica) has been extracted and purified ...
Abstract Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially pu...
Pectinmethylesterase (PME) was extracted from guava fruit (Psidium guajava L.), cultivar Paluma, by ...
Pectinases are enzymes that degrade pectic substances and are widely used in juice and fruit beverag...
Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME...
8th International Symposium on the Processing Tomato -- JUN 08-12, 2002 -- ISTANBUL, TURKEYWOS: 0001...
Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME...