A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing

This study investigated the prospect of producing cloud-stable orange-based juice by combining high-pressure processing (HPP) with a natural kiwifruit pectin methylesterase inhibitor (PMEI) during chilled storage. Kiwifruit is rich in a PMEI, which greatly improves the cloud loss caused by the pecti...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Wanzhen, Li, Yantong, Jiang, Yongli, Hu, Xiaosong, Yi, Junjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913905/
https://www.ncbi.nlm.nih.gov/pubmed/36766110
http://dx.doi.org/10.3390/foods12030581

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913905/
https://www.ncbi.nlm.nih.gov/pubmed/36766110
http://dx.doi.org/10.3390/foods12030581

Ejemplares similares