ניהול
קהילה:
אסיף מאגר המחקר החקלאי
Identification of chemical constituents of tomato juice which affect the heat resistance of Lactobacillus fermentum
Year:
1983
Source of publication :
Journal of Applied BacteriologyAuthors :
בן-שלום, נח
;
.
וייסלוביץ', חנה
;
.
Volume :
54
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
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
Facilitators :
From page:
335
To page:
338
(
Total pages:
4
)
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
Note:
Related Files :
Beverages
food microbiology
heat
heat tolerance
Lactobacillus
lactobacillus fermentum
nonhuman
pectin
Pectins
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1365-2672.1983.tb02625.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
22215
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:50
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