TY: CONF T1 - Thermal inactivation of pectin methylesterase from peppers (Capsicum annum) A1 - Castro, S. M. A1 - Van Loey, A. A1 - Saraiva, J. A1 - Smout, C. A1 - Hendrickx, M. N2 - 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). UR - https://ria.ua.pt/handle/10773/7856 Y1 - 2003 PB - Universiteit Gent