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Research article

First published 2011-12

Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments

D. Bermúdez-Aguirre, J. Ángel Guerrero-Beltrán, G.V. Barbosa-Cánovas [...]

Food Science and Technology International

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Research article

First published 2018-08

Synthesis of Pectin Methylesterase from Aspergillus niger in Submerged Fermentation Using as Citrus Pectin and Orange Peel as Inducers

Jonaina Pili, Cindy Elena Bustamante Vargas, Carolina Elisa Demaman Oro [...]

Industrial Biotechnology

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Research article

First published 2017-3

The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach

Abel Ortiz, Dominique Le Meurlay, Isabel Lara [...]

Food Science and Technology International

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Research article

First published 2025-1

The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice

Thais Madoglio Sultani, Ana Carolina Pereira Francisco, Gustavo Cesar Dacanal [...]

Food Science and Technology International

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Research article

First published 2008-10

Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees

O. Osorio, N. Martínez-Navarrete, G. Moraga [...]

Food Science and Technology International

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Research article

First published 2023-10

Effect of ultra violet (UV-C) and cold storage on orange juice quality

W. A. Bazaraa, H. A. Eissa, S. A. Helmy [...]

Food Science and Technology International

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Research article

First published 2008-12

Improvement of the Fresh Taste Intensity of Processed Clementine Juice by Separate Pasteurization of its Serum and Pulp

E.F. Torres, S. Bayarri, F. Sampedro [...]

Food Science and Technology International

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Research article

First published 2019-6

New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing

Yaxin Sun, Jia Yao, Liang Zhang [...]

Food Science and Technology International

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Research article

First published 2018-9

Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

Paz Spira, Antonio Bisconsin-Junior, Amauri Rosenthal [...]

Food Science and Technology International

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Research article

First published 2017-3

Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

Zamantha Escobedo-Avellaneda, Izaskun Pérez-Simón, María Lavilla-Martín [...]

Food Science and Technology International

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