TY  - JOUR 
AU  - Briongos Sánchez, Heliodoro
AU  - Illera Gigante, Alba Ester
AU  - Sanz Díez, Mª Teresa
AU  - Melgosa Gómez, Rodrigo
AU  - Beltrán Calvo, Sagrario
AU  - García Solaesa, Ángela
PY  - 2016
UR  - http://hdl.handle.net/10259/4344
AB  - Inactivation of pectinmethylesterase (PME) and quality parameters of orange juice have been studied after high pressure carbon dioxide (HPCD) treatment. The HPCD treatment conditions covered a wide range of temperature from 2 to 40 °C, far below...
LA  - eng
PB  - Elsevier
KW  - Orange juice
KW  - HPCD
KW  - Pectin methylesterase
KW  - Cloud stability
KW  - Chemical engineering
KW  - Ingeniería química
TI  - Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties
ER  -