• Publications
  • Influence
Pectin methylesterase and its proteinaceous inhibitor: a review.
TLDR
This review paper provides a structured, comprehensive overview of the knowledge accumulated over the years with regard to PME and PMEI and attention is paid to both well-established and novel data concerning their occurrence, polymorphism and physicochemical properties. Expand
Does high pressure processing influence nutritional aspects of plant based food systems
High pressure (HP) technology could maintain food quality attributes such as colour, flavour and nutritional values due to its limited effects on covalent bonds. Under pressure, (bio)chemicalExpand
Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships
ABSTRACT:  Pectin represents a very heterogeneous biopolymer whose functionality remains largely puzzling. The link between the pectin fine structure and functional properties with relevance to plantExpand
Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica).
TLDR
It is demonstrated that processing crushed broccoli in a temperature range of 30 to 60 degrees C could result in the conversion of l-ASCorbic acid to dehydroascorbic (DHAA), a very important reaction in regard to vitamin C degradation because DHAA could be easily converted to other compounds that do not have the biological activity of vitamin C. Expand
Biotechnology under high pressure: applications and implications.
TLDR
In this review, recent and emerging applications of high pressure in biotechnology are presented and discussed. Expand
Effects of high electric field pulses on enzymes
Abstract The application of high electric field pulses (HELP) in food processing offers potential both as a preservation technology, and as an adjunct to other processes, such as drying, extraction.Expand
Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions
Pectin is abundantly used in the food industry. In jams and jellies, confectionary products and bakery fillings, it is applied as a gelling agent. The characteristics of the final gel depend on manyExpand
The kinetics of heat-induced structural changes of β-lactoglobulin
Heat-induced structural changes of beta-lactoglobulin were studied at temperatures ranging from 67.5 to 82.5 degrees C, and at pH 7.5. These changes were monitored by measurement of surfaceExpand
Activity, Electrophoretic Characteristics and Heat Inactivation of Polyphenoloxidases from Apples, Avocados, Grapes, Pears and Plums
Abstract Polyphenoloxidases (PPO) were extracted from apples, avocados, grapes, pears and plums. In avocados, higher PPO activity was observed than in plums, which showed higher PPO activity thanExpand
Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment.
TLDR
The high degree of exposure of sulfhydryl groups, and subsequent oxidation and sulfHydryl-disulfide bond exchange reactions resulting in soluble aggregates, can explain why pressure-induced egg white gels are softer and more elastic than heat-induced ones. Expand
...
1
2
3
4
5
...