Development of an enzymic time temperature integrator for sterilization processes based on Bacillus licheniformis α-amylase at reduced water content

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 285-291

  Guiavarc'h, Y P ^a   Deli, V ^a   Van Loey, A M ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Enzyme; Heat inactivation kinetics; Process value; Sterilization; Time temperature integrator

Indexed keywords

BACILLUS LICHENIFORMIS;

EID: 0036189330     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11399.x     Document Type: Article

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