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dc.contributor.authorIllera Gigante, Alba Ester 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorTrigueros Andrés, Ester 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.contributor.authorMelgosa Gómez, Rodrigo 
dc.date.accessioned2018-07-12T07:54:02Z
dc.date.issued2018-12
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10259/4845
dc.description.abstractTomato 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 different pressures (8.5–20 MPa) and temperatures (35–55 °C). At the highest operating pressure and temperature essayed in this work, it was found that PME could be almost completely inactivated, whereas PG resulted to be more HPCD resistant at the working conditions. PME enzyme inactivation curves were properly described by a Weibull type model, while the fractional conversion model was the most appropriate for the PG with a sharp initial decrease in activity. On the contrary, high pressure processing (HPP) led to a nearly complete inactivation of PG while PME was very resistant at 600 MPa. It was also found that HPCD treatment led to a smaller particle size distribution of tomato juice.en
dc.description.sponsorshipSpanish Government (MINECO) and the European Regional Development Fund (ERDF) for financial support of project CTQ2015-64396-Ren
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofJournal of Food Engineering. 2018, V. 239, p. 64-71en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectTomato juiceen
dc.subjectHPCDen
dc.subjectEnzyme inactivationen
dc.subjectPropertiesen
dc.subjectHPPen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.titleEffect of high pressure carbon dioxide on tomato juice: inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parametersen
dc.typeinfo:eu-repo/semantics/article
dc.date.embargo2019-12
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttps://doi.org/10.1016/j.jfoodeng.2018.06.027
dc.identifier.doi10.1016/j.jfoodeng.2018.06.027
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/CTQ2015-64396-R
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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