A kinetic study on inactivation of pectinesterase (PME) during continuous pasteurization of orange juice (2001)
- Authors:
- Autor USP: TADINI, CARMEN CECILIA - EP
- Unidade: EP
- Subjects: CINÉTICA; ENGENHARIA DE ALIMENTOS; ENZIMAS PECTINOLÍTICAS; LARANJA; PASTEURIZAÇÃO; SUCOS DE FRUTAS (TRATAMENTO TÉRMICO); TROCADORES DE CALOR
- Language: Inglês
- Imprenta:
- Publisher: KoSFoST; IUFoST
- Publisher place: Seoul
- Date published: 2001
- Source:
- Título: Abstracts,
- Conference titles: World Congress of Food Science and Technology
-
ABNT
TADINI, Carmen Cecília et al. A kinetic study on inactivation of pectinesterase (PME) during continuous pasteurization of orange juice. 2001, Anais.. Seoul: KoSFoST; IUFoST, 2001. . Acesso em: 09 abr. 2026. -
APA
Tadini, C. C., Collet, L. S. F. de C. A., Shigeoka, D. S., & Badolato, G. G. (2001). A kinetic study on inactivation of pectinesterase (PME) during continuous pasteurization of orange juice. In Abstracts,. Seoul: KoSFoST; IUFoST. -
NLM
Tadini CC, Collet LSF de CA, Shigeoka DS, Badolato GG. A kinetic study on inactivation of pectinesterase (PME) during continuous pasteurization of orange juice. Abstracts,. 2001 ;[citado 2026 abr. 09 ] -
Vancouver
Tadini CC, Collet LSF de CA, Shigeoka DS, Badolato GG. A kinetic study on inactivation of pectinesterase (PME) during continuous pasteurization of orange juice. Abstracts,. 2001 ;[citado 2026 abr. 09 ] - Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
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