Studies on the thermal property of pectinesterase in tomato juice
نویسندگان
چکیده
منابع مشابه
Pectinesterase in normal and abnormal tomato fruit.
Although the pectin content of tomatoes is relatively low in comparison with other fruits (Money & Christian, 1950), the activity of pectinesterase (pectin pectyl-hydrolase, EC 3.1.1.11) is particularly high (Kertesz, 1938). Softening of the fruit takes place relatively rapidly during ripening (Hobson, 1959), and the classical mechanism by which the effect is usually explained assumes the solub...
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Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice.
The thermal characteristics of the spores and vegetative cells of three strains of Bacillus coagulans (ATCC 8038, ATCC 7050, and 185A) in tomato juice were evaluated. B. coagulans ATCC 8038 was chosen as the target microorganism for thermal processing of tomato products due to its spores having the highest thermal resistance among the three strains. The thermal inactivation kinetics of B. coag...
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ژورنال
عنوان ژورنال: food preservation science
سال: 2002
ISSN: 2186-1277,1344-1213
DOI: 10.5891/jafps.28.195