Physicochemical properties of a time-temperature indicator based on immobilization of Aspergillus oryzae α-amylase in polyacrylamide gel as affected by degree of cross-linking agent and salt content

Journal of Food Science

Volumn 68, Issue 7, 2003, Pages 2302-2308

  Raviyan, P ^a   Tang, J ^b   Orellana, L ^b   Rasco, B ^b  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Food; Immobilized enzymes; Microwave; Pasteurization; Radio frequency; amylase

Indexed keywords

ASPERGILLUS; ASPERGILLUS ORYZAE;

EID: 0141702286     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05763.x     Document Type: Article

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