Pectinesterase activity and proximate analyses of sea buckthorn juices

Three varieties of sea buckthorn fruit were harvested and pressed to obtain juices. These were analyzed for pectin methylesterase activity, moisture, nitrogen, oil, pH, total acid, and degrees Brix. Yields of press juice for Hippophae rhamnoides ssp. rhamnoides L. varieties Luchistaya, Prozrachnaya,...

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Veröffentlicht in:	Journal of food science 2006, Vol.71 (1), p.C23-C27
Hauptverfasser:	Harrison, J.E, Beveridge, T.H.J
Format:	Artikel
Sprache:	eng
Schlagworte:	acidity Biological and medical sciences brix centrifugation centrifuge enzyme activity Food industries food processing Food science fruit composition fruit juices Fruits Fundamental and applied biological sciences. Psychology heat treatment Hippophae rhamnoides juice juice quality lipid content nitrogen content pectin methylesterase pectinesterase proximate analyses proximate composition sea buckthorn Temperature effects varieties water content yields
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