Validation and use of an enzymic time-temperature integrator to monitor thermal impacts inside a solid/liquid model food

Biotechnology Progress

Volumn 18, Issue 5, 2002, Pages 1087-1094

  Guiavarc'h, Yann P ^a   Dintwa, Edward ^b   Van Loey, Ann M ^a   Zuber, François T ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b Centre Technique de la Conservation des Produits Agricoles   (France)

Author keywords

[No Author keywords available]

Indexed keywords

NONISOTHERMAL CONDITIONS;

ENTHALPY; FOOD PRODUCTS; HAZARDOUS MATERIALS; ISOTHERMS; MONITORING;

ENZYMES;

ALPHA-AMYLASE; BACILLUS; ENZYME ACTIVATION; ENZYME STABILITY; ENZYMES; FOOD HANDLING; FOOD PRESERVATION; HEAT; PROTEIN DENATURATION; SENSITIVITY AND SPECIFICITY; SPECIES SPECIFICITY; TEMPERATURE; THERMOMETERS; TIME FACTORS; TRANSDUCERS;

BACILLUS LICHENIFORMIS;

EID: 0036752572     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp010201m     Document Type: Article

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