Corpus ID: 129998211

Production technology of pineapple juice. Juice composition and heat resistance of pectin methylesterase

@inproceedings{Gherardi1994ProductionTO,
  title={Production technology of pineapple juice. Juice composition and heat resistance of pectin methylesterase},
  author={Stefano Gherardi and Bruna Laratta and R. Loiudice and Antonio Trifir{\`o} and Gabriele Addario and Andrea Zanotti and Domenico Castaldo},
  year={1994}
}
2 Citations
Preparation of Antioxidant-Rich Healthy Beverages by Using Pineapple Juice and Guava Leaves Extract Flavoured With Herbs (Mint)
TLDR
It was concluded from the study that the beverages formulated using guava leaves extract, herbal extract, dates improves the total Polyphenol and total flavonoid content of the prepared beverages in addition to the fact that guava leaf , mint has several other therapeutic benefits. Expand
Simultaneous Modelling of the Thermal Degradation Kinetics of Pectin Methylesterase in Lettuce (Lactuca sativa L.) and Carrot (Daucus carota L.) Extracts: Analysis of Seasonal Variation and Tissue Type
TLDR
The thermal degradation kinetics of pectin methylesterase from carrot and lettuce were studied and it is shown that the PME degradation Kinetics of the two vegetables can be explained with a single set of parameters. Expand