A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing.

Zhang, Wanzhen; Li, Yantong; Jiang, Yongli; Hu, Xiaosong; Yi, Junjie

Zhang, Wanzhen; Li, Yantong; Jiang, Yongli; Hu, Xiaosong; Yi, Junjie.

Afiliação

Zhang W; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Li Y; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China.
Jiang Y; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
Hu X; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Yi J; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China.

Foods ; 12(3)2023 Jan 29.

Article em En | MEDLINE | ID: mdl-36766110

Palavras-chave

cloud stability; high-pressure processing; orange juice; pectin; pectin methylesterase; pectin methylesterase inhibitor

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

Texto completo

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PubMed Links

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China