TY - JOUR AU - Illera Gigante, Alba Ester AU - Sanz Díez, Mª Teresa AU - Trigueros Andrés, Ester AU - Beltrán Calvo, Sagrario AU - Melgosa Gómez, Rodrigo PY - 2018 SN - 0260-8774 UR - http://hdl.handle.net/10259/4845 AB - Tomato juice, Lycopersicon esculentum cv. Canario, has been treated by high pressure carbon dioxide (HPCD) as non-thermal preservation treatment. The inactivation kinetics for pectinmethylesterase (PME) and polygalacturonase (PG) were determined at... LA - eng PB - Elsevier KW - Tomato juice KW - HPCD KW - Enzyme inactivation KW - Properties KW - HPP KW - Ingeniería química KW - Chemical engineering TI - Effect of high pressure carbon dioxide on tomato juice: inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters DO - 10.1016/j.jfoodeng.2018.06.027 ER -