A sterilisation Time-Temperature Integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 1, 2007, Pages 63-72

  Tucker, G S ^a   Brown, H M ^a   Fryer, P J ^b   Cox, P W ^b   Poole II, F L ^c   Lee, H S ^c   Adams, M W W ^c  

^a CAMPDEN BRI   (United Kingdom)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Canning; Sterilisation value; Thermal processing; Time Temperature Integrator; TTI

Indexed keywords

CANNING; FERMENTATION; FOOD PROCESSING; MICROORGANISMS; STERILIZATION (CLEANING);

STERILISATION VALUE; THERMAL PROCESSING; TIME-TEMPERATURE INTEGRATOR (TTI);

ENZYMES;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM; PYROCOCCUS FURIOSUS;

EID: 33846847538     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.07.003     Document Type: Article

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