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Results: 1-10 |
Results: 10
PRESENCE OF RESIDUAL PECTIN METHYLESTERASE ACTIVITY IN THERMALLY STABILIZED INDUSTRIAL FRUIT PREPARATIONS
Authors: CASTALDO D LARATTA B LOIUDICE R GIOVANE A QUAGLIUOLO L SERVILLO L
Citation: D. Castaldo et al., PRESENCE OF RESIDUAL PECTIN METHYLESTERASE ACTIVITY IN THERMALLY STABILIZED INDUSTRIAL FRUIT PREPARATIONS, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 479-484
THE DETECTION OF RESIDUAL PECTIN METHYLESTERASE ACTIVITY IN PASTEURIZED TOMATO JUICES
Authors: CASTALDO D SERVILLO L LOIUDICE R BALESTRIERI C LARATTA B QUAGLIUOLO L GIOVANE A
Citation: D. Castaldo et al., THE DETECTION OF RESIDUAL PECTIN METHYLESTERASE ACTIVITY IN PASTEURIZED TOMATO JUICES, International journal of food science & technology, 31(4), 1996, pp. 313-318
DETERMINATION OF RESIDUAL PECTIN METHYLESTERASE ACTIVITY IN FOOD-PRODUCTS
Authors: GIOVANE A LARATTA B LOIUDICE R QUAGLIUOLO L CASTALDO D SERVILLO L
Citation: A. Giovane et al., DETERMINATION OF RESIDUAL PECTIN METHYLESTERASE ACTIVITY IN FOOD-PRODUCTS, Biotechnology and applied biochemistry, 23, 1996, pp. 181-184
PREPARATION OF HIGH-CONSISTENCY DICED TOMATOES BY IMMERSION IN CALCIFYING SOLUTIONS - A PILOT-PLANT STUDY
Authors: CASTALDO D VILLARI G LARATTA B IMPEMBO M GIOVANE A FASANARO G SERVILLO L
Citation: D. Castaldo et al., PREPARATION OF HIGH-CONSISTENCY DICED TOMATOES BY IMMERSION IN CALCIFYING SOLUTIONS - A PILOT-PLANT STUDY, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2600-2607
THERMAL INACTIVATION OF PECTIN METHYLESTERASE IN TOMATO PUREE - IMPLICATIONS ON CLOUD STABILITY
Authors: LARATTA B FASANARO G DESIO F CASTALDO D PALMIERI A GIOVANE A SERVILLO L
Citation: B. Laratta et al., THERMAL INACTIVATION OF PECTIN METHYLESTERASE IN TOMATO PUREE - IMPLICATIONS ON CLOUD STABILITY, Process biochemistry, 30(3), 1995, pp. 251-259
COMPOSITION OF SAN-MARZANO TOMATO VARIETIES
Authors: LOIUDICE R IMPEMBO M LARATTA B VILLARI G LOVOI A SIVIERO P CASTALDO D
Citation: R. Loiudice et al., COMPOSITION OF SAN-MARZANO TOMATO VARIETIES, Food chemistry, 53(1), 1995, pp. 81-89
THERMOSTABILITY OF 3 PECTINESTERASE ISOENZYMES IN TOMATO FRUIT
Authors: LARATTA B LOIUDICE R GIOVANE A QUAGLIUOLO L SERVILLO L CASTALDO D
Citation: B. Laratta et al., THERMOSTABILITY OF 3 PECTINESTERASE ISOENZYMES IN TOMATO FRUIT, Food chemistry, 52(4), 1995, pp. 415-418
THERMAL-RESISTANCE OF PECTIN METHYLESTERASE IN TOMATO JUICE
Authors: DESIO F DIPOLLINA G VILLARI G LOIUDICE R LARATTA B CASTALDO D
Citation: F. Desio et al., THERMAL-RESISTANCE OF PECTIN METHYLESTERASE IN TOMATO JUICE, Food chemistry, 52(2), 1995, pp. 135-138
QUALITY LOSS OF DOUBLE CONCENTRATED TOMATO PASTE - EVOLUTION OF THE MICROBIAL-FLORA AND MAIN ANALYTICAL PARAMETERS DURING STORAGE AT DIFFERENT TEMPERATURES
Authors: VILLARI P COSTABILE P FASANARO G DESIO F LARATTA B PIRONE G CASTALDO D
Citation: P. Villari et al., QUALITY LOSS OF DOUBLE CONCENTRATED TOMATO PASTE - EVOLUTION OF THE MICROBIAL-FLORA AND MAIN ANALYTICAL PARAMETERS DURING STORAGE AT DIFFERENT TEMPERATURES, Journal of food processing and preservation, 18(5), 1994, pp. 369-387
PURIFICATION AND CHARACTERIZATION OF 3 ISOZYMES OF PECTIN METHYLESTERASE FROM TOMATO FRUIT
Authors: GIOVANE A QUAGLIUOLO L SERVILLO L BALESTRIERI C LARATTA B LOIUDICE R CASTALDO D
Citation: A. Giovane et al., PURIFICATION AND CHARACTERIZATION OF 3 ISOZYMES OF PECTIN METHYLESTERASE FROM TOMATO FRUIT, Journal of food biochemistry, 17(5), 1994, pp. 339-349
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