Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability |
Mejia-Cordova, Sonia Marisela
(Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila)
Montanez, Julio Cesar (Research and Development Center, Coyotefoods, Biopolymer and Biotechnology Co.) Aguilar, Cristobal Noe (Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila) Reyes-Vega, Maria De La Luz (Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila) Garza, Heliodoro De La (Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila) Hours, Roque Alberto (CINDEFI, School of Science, Universidad Nacional de La Plata) Contreras-Esquivel, Juan Carlos (Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila) |
1 |
Star fruit pectinesterase: isolation, purification and some characterization
/
|
2 |
Pectinmethylesterase extraction from jicama (Pachyrhizus erosus L. Urban)
/
|
3 |
Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorrhiza Bancroft)
/
|
4 |
Thermal inactivation of pectinesterase in papaya pulp (3.8)
/
|
5 |
Thermal inactivation kinetics of pectinesterase extracted from oranges
/
|
6 |
Vacuum infusion of citrus pectin-methylesterase and calcium effects on firmness of peaches
/
|
7 |
Detection of vacuum infusion of pectinmethylesterase in strawberry by activity staining
/
|
8 |
The growing plant cell wall: chemical and metabolic analysis
/
|
9 |
Persimmon pectinmethylesterase: extraction and varia-tion during ripening
/
|
10 |
Determination of optimum conditions for pectinesterase extraction from soursop fruit (Annona muricata) using response surface methodology
/
|
11 |
Software for experimental design FAUANL. Version 2.5
/
|
12 |
Purification and some properties of pectinesterase from potato (Solanum tuberosum L.)
/
|
13 |
Pectinesterases from the orange fruit: their purification, general characteristics and juice cloud destabilizing properties
/
|
14 |
Pectic enzymes;Methods in Enzymology, Vol. 1
/
|
15 |
Acerola's pectin methylesterase: studies of heat inactivation
/
|
16 |
Biochemical aspects of the relation between low-temperature long-term blanching and the texture of processed fruits and vegetable
/
|
17 |
Blanching at low temperatures: a thermal bioprocess applied to fruits and vegetables to improve textural quality
/
|
18 |
The significance of endogenous and exogenous pectic enzymes in fruit and vegetable processing. Vol. 1;Food Enzymology
/
|
19 |
Pectinesterase extraction from Mexican lime (Citrus aurantifolia) and prickly pear (Opuntia ficus indica L.) peels
/
|
20 |
Optimization of low tempemture blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology
/
|
21 |
Pectinesterase extraction from papaya
/
|
22 |
Capsicum innovative uses of ancient crop;Progress in new crops
/
|
23 |
Effect of light, temperature, and shaking speed on production of capsaicin in suspension-cultured jalapeno pepper (Capsicum annuum L.)
/
|
24 |
Pectinesterase activity and the texture of jalapeno pepper
/
|
25 |
Function of pectin in plant tissue structure and firmness;The Chemistry and Technology of Pectin
/
|