Inactivation of pepper (Capsicum annuum) pectin...

Journal of Food Engineering 2006 Vol. 75; Iss. 1

Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments

Sónia Marília Castro, Ann Van Loey, Jorge Alexandre Saraiva, Chantal Smout, Marc Hendrickx
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Volume:
75
Year:
2006
Language:
english
Pages:
9
DOI:
10.1016/j.jfoodeng.2005.03.050
File:
PDF, 211 KB
english, 2006
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