A review of pectin methylesterase inactivation in citrus juice during pasteurization
Sign Up to like & getrecommendations! Published in 2018 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2017.10.013
Abstract: Abstract Background Pectin, naturally found in citrus, plays a key role in the quality of the obtained juices. Pectin methylesterase enzyme (PME) influences the cloud stability, viscosity, color, mouth feeling and flavor of the juices… read more here.
Keywords: citrus juice; citrus; pectin methylesterase; inactivation ... See more keywords
Heterologous Expression and Characterization of a New Clade of Aspergillus α-L-Rhamnosidase Suitable for Citrus Juice Processing.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b06932
Abstract: α-L-Rhamnosidase is a glycoside hydrolase capable of removing naringin from citrus juice. However, α-L-rhamnosidases always have broad substrate spectra, causing negative effects on citrus juice. In this study, a α-L-rhamnosidase-expressing fungal strain, JMU-TS529, was identified,… read more here.
Keywords: clade aspergillus; new clade; rhamnosidase; citrus juice ... See more keywords
Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2129581
Abstract: As the most widespread juice produced and consumed globally, citrus juice (mandarin juice, orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While the decrease of characteristic aroma-active compounds and the… read more here.
Keywords: citrus juice; processing storage; flavor; formation ... See more keywords