In this work we studied the contents of pectin and protein, pectinmethylesterase (PME) activity, and PME stability in various stages of industrial processing, due to the implication of these values on the quality of the final product. The results of the PME stability at different values of pH showed residual PME activity at alkaline pH (7.0, 8.0, 8.5 and 9.5) and high stability at pH 4.0. These results show that pH treatment is not an efficient method to inactivate the PME enzyme. The presence of residual PME activity in all steps of industrial processing was also verified, showing that PME can change the quality of the pulp during storage.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Cien...
Fruit juices are important vitamin sources, mineral salts, organic acids and fibers, and including i...
Pectin methylesterase (PME) hydrolyzes methyl ester groups in pectin chains to form carboxylic group...
Abstract Some foods constituents are subject to change during thermal and/or industrial processing....
Pectinmethylesterase (PME) was extracted from guava fruit (Psidium guajava L.), cultivar Paluma, by ...
No presente trabalho foram empregados como matéria-prima frutos de goiaba de variedade vermelha (Psi...
Abstract Guava (Psidium guajava L.) is fruit with very short shelf life due to associated with the l...
Abstract Guava is a highly perishable fruit due to its rapid metabolism during maturation, sufferin...
Employing the techniques of (NH)SO fractionation, ion exchange chromatography on DEAE cellulose and ...
Abstract Guava is a highly perishable fruit due to its intense metabolism during ripening, with a s...
Neste estudo, goiabas da cultivar 'Paluma' foram cortadas em duas partes e submetidas a diferentes p...
Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly per...
Guava (psidium guajava L.) ofcommercial maturity that was minimally processed were dipped in pectina...
Changes in chemical composition and the activities of hydrolytic enzymes during four different stage...
The physiological losses in weight and the changes in the total pectin, water-soluble, oxalate-solub...
In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the j...
Fruit juices are important vitamin sources, mineral salts, organic acids and fibers, and including i...
Pectin methylesterase (PME) hydrolyzes methyl ester groups in pectin chains to form carboxylic group...
Abstract Some foods constituents are subject to change during thermal and/or industrial processing....
Pectinmethylesterase (PME) was extracted from guava fruit (Psidium guajava L.), cultivar Paluma, by ...
No presente trabalho foram empregados como matéria-prima frutos de goiaba de variedade vermelha (Psi...
Abstract Guava (Psidium guajava L.) is fruit with very short shelf life due to associated with the l...
Abstract Guava is a highly perishable fruit due to its rapid metabolism during maturation, sufferin...
Employing the techniques of (NH)SO fractionation, ion exchange chromatography on DEAE cellulose and ...
Abstract Guava is a highly perishable fruit due to its intense metabolism during ripening, with a s...
Neste estudo, goiabas da cultivar 'Paluma' foram cortadas em duas partes e submetidas a diferentes p...
Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly per...
Guava (psidium guajava L.) ofcommercial maturity that was minimally processed were dipped in pectina...
Changes in chemical composition and the activities of hydrolytic enzymes during four different stage...
The physiological losses in weight and the changes in the total pectin, water-soluble, oxalate-solub...
In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the j...
Fruit juices are important vitamin sources, mineral salts, organic acids and fibers, and including i...
Pectin methylesterase (PME) hydrolyzes methyl ester groups in pectin chains to form carboxylic group...
Abstract Some foods constituents are subject to change during thermal and/or industrial processing....