Glassy state in Bacillus subtilis spores analyzed by differential scanning calorimetry

International Journal of Food Microbiology

Volumn 106, Issue 3, 2006, Pages 286-290

  Stecchini, Mara Lucia ^a   Del Torre, Manuela ^a   Venir, Elena ^a   Morettin, Alessia ^a   Furlan, Patrizia ^a   Maltini, Enrico ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Bacillus subtilis; DSC; Glass transition

Indexed keywords

GLASS; HYDROCHLORIC ACID; PEPTIDOGLYCAN; RUBBER;

ARTICLE; BACILLUS SUBTILIS; BACTERIAL SPORE; BACTERIAL STRAIN; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION TEMPERATURE; HEAT TOLERANCE; NONHUMAN; PRESSURE; THERMOGRAPHY;

BACILLUS SUBTILIS; CALORIMETRY, DIFFERENTIAL SCANNING; FOOD MICROBIOLOGY; HEAT; KINETICS; MODELS, BIOLOGICAL; SPORES, BACTERIAL;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 31544476896     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.06.028     Document Type: Article

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