High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems

Journal of Food Engineering

Volumn 69, Issue 3, 2005, Pages 317-323

  Bendicho, Sílvia ^a   Marsellés Fontanet, A Robert ^a   Barbosa Cánovas, Gustavo V ^b   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Bacillus subtilis; HIPEF treatments; Milk; Protease; Simulated milk ultrafiltrate; Thermal treatments

Indexed keywords

COMPUTER SIMULATION; ELECTRIC FIELD EFFECTS; FOOD PRODUCTS; GELATION; HEAT TREATMENT; HIGH TEMPERATURE EFFECTS; REDUCTION; ULTRAFILTRATION;

HIGH INTENSITY PULSED ELECTRIC FIELDS (HIPEF) TREATMENTS; PROTEASE; SIMULATED MILK ULTRAFILTRATE (SMUF); STERILE MILK;

ENZYMES;

BACILLUS SUBTILIS; ELECTRIC FIELDS; ENZYMES; GELATION; HEAT TREATMENT; HIGH TEMPERATURE; REDUCTION; ULTRAFILTRATION;

BACILLUS SUBTILIS;

EID: 14644416474     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.08.022     Document Type: Article

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