UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 50

Sortiert nach

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

Comprehensive reviews in food science and food safety, 2009-04, Vol.8 (2), p.86-104

2009

Volltextzugriff (PDF)

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

Comprehensive reviews in food science and food safety, 2009-04, Vol.8 (2), p.105-117

2009

Volltextzugriff (PDF)

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

Food chemistry, 2008-04, Vol.107 (3), p.1225-1235

2008

Volltextzugriff (PDF)

Pectins in Processed Fruit and Vegetables: Part I—Stability and Catalytic Activity of Pectinases

Comprehensive reviews in food science and food safety, 2009-04, Vol.8 (2), p.75-85

2009

Volltextzugriff (PDF)

Influence of pectin properties and processing conditions on thermal pectin degradation

Food chemistry, 2007, Vol.105 (2), p.555-563

2007

Volltextzugriff (PDF)

Minimizing texture loss of frozen strawberries : effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions

European food research & technology, 2006-07, Vol.223 (3), p.395-404

2006

Volltextzugriff (PDF)

Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Journal of food science, 2003-05, Vol.68 (4), p.1377-1383

2003

Volltextzugriff (PDF)

Purified tomato polygalacturonase activity during thermal and high-pressure treatment

Biotechnology and bioengineering, 2004-04, Vol.86 (1), p.63-71

2004

Volltextzugriff (PDF)

Effect of temperature and pressure on the activity of purified tomato polygalacturonase in the presence of pectins with different patterns of methyl esterification

Innovative food science & emerging technologies, 2005-09, Vol.6 (3), p.293-303

2005

Volltextzugriff (PDF)

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Trends in food science & technology, 2008-06, Vol.19 (6), p.309-319

2008

Volltextzugriff (PDF)

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

Communications in agricultural and applied biological sciences, 2007, Vol.72 (1), p.141

2007

Volltextzugriff (PDF)

Effect of mechanical impact-bruising on polygalacturonase and pectinmethylesterase activity and pectic cell wall components in tomato fruit

Postharvest biology and technology, 2008, Vol.47 (1), p.98-106

2008

Volltextzugriff (PDF)

Mode of De-esterification of Alkaline and Acidic Pectin Methyl Esterases at Different pH Conditions

Journal of agricultural and food chemistry, 2006-10, Vol.54 (20), p.7825-7831

2006

Volltextzugriff (PDF)

The in situ observation of the temperature and pressure stability of recombinant Aspergillus aculeatus pectin methylesterase with Fourier transform IR spectroscopy reveals an unusual pressure stability of beta-helices

Biochemical journal, 2005-12, Vol.392 (Pt 3), p.565-571

2005

Volltextzugriff (PDF)

Purification and Thermal and High-Pressure Inactivation of Pectinmethylesterase Isoenzymes from Tomatoes (Lycopersicon esculentum): A Novel Pressure Labile Isoenzyme

Journal of agricultural and food chemistry, 2007-10, Vol.55 (22), p.9259-9265

2007

Volltextzugriff (PDF)

Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor

Enzyme and microbial technology, 2005-03, Vol.36 (4), p.385-390

2005

Volltextzugriff (PDF)

Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

Innovative food science & emerging technologies, 2007-03, Vol.8 (1), p.93-101

2007

Volltextzugriff (PDF)

Effect of Mild-Heat and High-Pressure Processing on Banana Pectin Methylesterase: A Kinetic Study

Journal of agricultural and food chemistry, 2003-12, Vol.51 (27), p.7974-7979

2003

Volltextzugriff (PDF)

Changes in purified tomato pectinmethyl-esterase activity during thermal and high pressure treatment

Journal of the science of food and agriculture, 2004-11, Vol.84 (14), p.1839-1847

2004

Volltextzugriff (PDF)

Effect of pectinmethylesterase infusion methods and processing techniques on strawberry firmness

Journal of food science, 2005-08, Vol.70 (6), p.s383-s388

2005

Volltextzugriff (PDF)

Development and evaluation of monoclonal antibodies as probes to assess the differences between two tomato pectin methylesterase isoenzymes

Journal of immunological methods, 2009-09, Vol.349 (1), p.18-27

2009

Volltextzugriff (PDF)

Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High-Pressure Inactivation

Biotechnology progress, 2002-11, Vol.18 (6), p.1447-1450

2002

Volltextzugriff (PDF)

Effect of Intrinsic and Extrinsic Factors on the Interaction of Plant Pectin Methylesterase and Its Proteinaceous Inhibitor from Kiwi Fruit

Journal of agricultural and food chemistry, 2004-12, Vol.52 (26), p.8144-8150

2004

Volltextzugriff (PDF)

Effect of Temperature and High Pressure on the Activity and Mode of Action of Fungal Pectin Methyl Esterase

Biotechnology progress, 2006, Vol.22 (5), p.1313-1320

2006

Volltextzugriff (PDF)

Influence of sugars and polyols on the thermal stability of purified tomato and cucumber pectinmethylesterases: a basis for TTI development

Enzyme and microbial technology, 2003-10, Vol.33 (5), p.544-555

2003

Volltextzugriff (PDF)

1 – 25 von 50

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(41)
Mit Volltextzugriff
(48)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Life Sciences & Biomedicine
(40)
Science & Technology
(40)
Food Science & Technology
(33)
Biological And Medical Sciences
(31)
Fundamental And Applied Biological Sciences. Psychology
(31)
Food Industries
(24)
Fruit And Vegetable Industries
(22)
Chemistry
(17)
Chemistry, Applied
(17)
Physical Sciences
(17)
Pectin
(15)
Pectins
(15)
General Aspects
(14)
Pectinesterase
(14)
Heat Treatment
(12)
Texture
(12)
Food Additives
(11)
High Pressure Treatment
(11)
Food Processing
(10)
Pectin Methylesterase
(10)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

Pectins in Processed Fruit and Vegetables: Part I—Stability and Catalytic Activity of Pectinases

Influence of pectin properties and processing conditions on thermal pectin degradation

Minimizing texture loss of frozen strawberries : effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions

Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Purified tomato polygalacturonase activity during thermal and high-pressure treatment

Effect of temperature and pressure on the activity of purified tomato polygalacturonase in the presence of pectins with different patterns of methyl esterification

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

Effect of mechanical impact-bruising on polygalacturonase and pectinmethylesterase activity and pectic cell wall components in tomato fruit

Mode of De-esterification of Alkaline and Acidic Pectin Methyl Esterases at Different pH Conditions

The in situ observation of the temperature and pressure stability of recombinant Aspergillus aculeatus pectin methylesterase with Fourier transform IR spectroscopy reveals an unusual pressure stability of beta-helices

Purification and Thermal and High-Pressure Inactivation of Pectinmethylesterase Isoenzymes from Tomatoes (Lycopersicon esculentum): A Novel Pressure Labile Isoenzyme

Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor

Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

Effect of Mild-Heat and High-Pressure Processing on Banana Pectin Methylesterase: A Kinetic Study

Changes in purified tomato pectinmethyl-esterase activity during thermal and high pressure treatment

Effect of pectinmethylesterase infusion methods and processing techniques on strawberry firmness

Development and evaluation of monoclonal antibodies as probes to assess the differences between two tomato pectin methylesterase isoenzymes

Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High-Pressure Inactivation

Effect of Intrinsic and Extrinsic Factors on the Interaction of Plant Pectin Methylesterase and Its Proteinaceous Inhibitor from Kiwi Fruit

Effect of Temperature and High Pressure on the Activity and Mode of Action of Fungal Pectin Methyl Esterase

Influence of sugars and polyols on the thermal stability of purified tomato and cucumber pectinmethylesterases: a basis for TTI development

Suchergebnisse filtern