Co-Authors:
Juven, B.J., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Ben‐Shalom, N., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Weisslowicz, H., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Abstract:
Pectins appear to be the main factors in tomato juice which are associated with the protection of Lactobacillus fermentum against destruction or injury by heat. Hydrolysis of pectins by enzymic action makes the cells more vulnerable to heat. Copyright © 1983, Wiley Blackwell. All rights reserved