Inactivation of Pectinesterase in Orange and Grapefruit Juices by High Pressure

The enzyme pectinesterase (PE) reduces the quality of citrus juices. Current inactivation of the enzyme is accomplished by heat, resulting in a loss of fresh fruit flavor in the juice. We explored the use of pressurized treatments of orange and grapefruit juices to bypass the use of extreme heat dur...

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