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|title: ||Thermal inactivation of pectin methylesterase from peppers (Capsicum annum)|
|authors: ||Castro, S. M.|
Van Loey, A.
|keywords: ||Thermal inactivation|
Peppers (Capsicum annum)
|issue date: ||2003|
|publisher: ||Universiteit Gent|
|abstract: ||Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and
purified. Isothermal inactivation of purified pepper PME at pH 7.5 could be described by a
fractional conversion model for lower temperatures (55-57°C) and a biphasic model for higher temperatures (58-70°C).|
|publisher version/DOI: ||http://www.ugent.be/en|
|source: ||9th PhD Symposium on Applied Biological Sciences|
|appears in collections||QOPNA - Comunicações|
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