Autor:	Floyd H. Stadtman, G. L. Marsh, J. E. Buhlert
Rok vydání:	1977
Předmět:	Chemistry fungi food and beverages Titratable acid Food science Food Science
Zdroj:	Journal of Food Science. 42:379-382
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1977.tb01503.x
Popis:	There is less titratable acidity in tomato juice that has been processed by a “hot-break” procedure to inactivate pectolytic enzymes than in juice of tomatoes from the same lot of fruit that has been extracted cold. These differences in titratable acidity can be attributed to the activity of the pectolytic enzymes in the "cold-break" juice which produce acidic breakdown products from the pectins.
Databáze:	OpenAIRE
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