| 摘要 |
A process for providing a tomato-based product comprising the following steps: a) applying ultra high pressure to a tomato piece, such that polygalacturonase is inactivated and pectinmethylesterase and preferably peroxidase are not inactivated; b) incubating the tomato piece with endogenous pectinmethylesterase to achieve a desired consistency and preferably with peroxidase to achieve a fresh aroma and/or flavour profile; and c) inactivating the pectinmethylesterase and any peroxidase. |
