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Items: 1 to 20 of 115

1.

Effect of pectin methylesterase on carrot (Daucus carota) juice cloud stability.

Schultz AK, Anthon GE, Dungan SR, Barrett DM.

J Agric Food Chem. 2014 Feb 5;62(5):1111-8. doi: 10.1021/jf4043979. Epub 2014 Jan 22.

PMID:
24401030
2.

Effect of acidification on carrot (Daucus carota) juice cloud stability.

Schultz AK, Barrett DM, Dungan SR.

J Agric Food Chem. 2014 Nov 26;62(47):11528-35. doi: 10.1021/jf5042855. Epub 2014 Nov 17.

PMID:
25354298
3.

Yield and quality effects of electroplasmolysis and microwave applications on carrot juice production and storage.

Rayman A, Baysal T.

J Food Sci. 2011 May;76(4):C598-605. doi: 10.1111/j.1750-3841.2011.02156.x. Epub 2011 Apr 14.

PMID:
22417341
4.

Improvement of cloud stability, yield and β-carotene content of carrot juice by process modification.

Yu LJ, Rupasinghe HP.

Food Sci Technol Int. 2013 Oct;19(5):399-406. doi: 10.1177/1082013212455342. Epub 2013 May 31.

PMID:
23729426
5.

Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice.

Sinchaipanit P, Kerr WL, Chamchan R.

J Sci Food Agric. 2013 Oct;93(13):3304-11. doi: 10.1002/jsfa.6176. Epub 2013 May 22.

PMID:
23585014
6.

Clarification of juice by thermolabile valencia pectinmethylesterase is accelerated by cations.

Wicker L, Ackerley JL, Corredig M.

J Agric Food Chem. 2002 Jul 3;50(14):4091-5.

PMID:
12083889
7.

Effects of thermal treatments and storage on pectin methylesterase and peroxidase activity in freshly squeezed orange juice.

Hirsch AR, Förch K, Neidhart S, Wolf G, Carle R.

J Agric Food Chem. 2008 Jul 23;56(14):5691-9. doi: 10.1021/jf073007+. Epub 2008 Jun 27.

PMID:
18582085
8.

Polyacetylene levels in carrot juice, effect of pH and thermal processing.

Aguiló-Aguayo I, Brunton N, Rai DK, Balagueró E, Hossain MB, Valverde J.

Food Chem. 2014;152:370-7. doi: 10.1016/j.foodchem.2013.11.146. Epub 2013 Dec 1.

PMID:
24444950
9.

Partial purification, characterization, and thermal and high-pressure inactivation of pectin methylesterase from carrots (Daucus carrota L.).

Ly-Nguyen B, Van Loey AM, Fachin D, Verlent I, Indrawati I, Hendrickx ME.

J Agric Food Chem. 2002 Sep 11;50(19):5437-44.

PMID:
12207488
10.

Size exclusion chromatography to gain insight into the complex formation of carrot pectin methylesterase and its inhibitor from kiwi fruit as influenced by thermal and high-pressure processing.

Jolie RP, Duvetter T, Verlinde PH, Van Buggenhout S, Van Loey AM, Hendrickx ME.

J Agric Food Chem. 2009 Dec 9;57(23):11218-25. doi: 10.1021/jf9028943.

PMID:
19908835
11.

Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice.

Ma T, Tian C, Luo J, Zhou R, Sun X, Ma J.

Food Chem. 2013 Dec 1;141(3):1637-44. doi: 10.1016/j.foodchem.2013.04.121. Epub 2013 May 9. Erratum in: Food Chem. 2014 Sep 15;159:214.

PMID:
23870871
12.

Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.

Torregrosa F, Cortés C, Esteve MJ, Frígola A.

J Agric Food Chem. 2005 Nov 30;53(24):9519-25.

PMID:
16302771
13.

Effect of juice extractor settings on juice cloud stability.

Cameron RG, Baker RA, Buslig BS, Grohmann K.

J Agric Food Chem. 1999 Jul;47(7):2865-8.

PMID:
10552577
14.

Calcium and pH influence on orange juice cloud stability.

Ellerbee L, Wicker L.

J Sci Food Agric. 2011 Jan 15;91(1):171-7. doi: 10.1002/jsfa.4169. Epub 2010 Sep 17.

PMID:
20853275
15.

Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields.

Rodrigo D, Barbosa-Cánovas GV, Martínez A, Rodrigo M.

J Food Prot. 2003 Dec;66(12):2336-42.

PMID:
14672234
16.

Occurrence of 6-methoxymellein in fresh and processed carrots and relevant effect of storage and processing.

De Girolamo A, Solfrizzo M, Vitti C, Visconti A.

J Agric Food Chem. 2004 Oct 20;52(21):6478-84.

PMID:
15479010
17.

Comparative study of the inactivation kinetics of pectinmethylesterase in tomato juice and purified form.

Fachin D, Van Loey AM, Ly Nguyen B, Verlent I, Indrawati I, Hendrickx ME.

Biotechnol Prog. 2002 Jul-Aug;18(4):739-44.

PMID:
12153307
18.

Large-scale single step partial purification of potato pectin methylesterase that enables the use in major food applications.

Spelbrink RE, Giuseppin ML.

Appl Biochem Biotechnol. 2014 Nov;174(5):1998-2006. doi: 10.1007/s12010-014-1162-1. Epub 2014 Aug 27.

19.

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

Lemmens L, Van Buggenhout S, Van Loey AM, Hendrickx ME.

J Agric Food Chem. 2010 Dec 22;58(24):12769-76. doi: 10.1021/jf102554h. Epub 2010 Dec 1.

PMID:
21121612
20.

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