Bacillus licheniformis α-amylase immobilized on glass beads and equilibrated at low moisture content: Potentials as a Time-Temperature Integrator for sterilisation processes

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 3, 2004, Pages 317-325

  Guiavarc'h, Yann ^a   Van Loey, Ann ^a   Zuber, Fran ^b   Hendrickx, Marc ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b Ctr Technique Conserv Produits   (France)

Author keywords

Enzyme; Food; Sterilization; Thermal impacts; Time Temperature Integrator

Indexed keywords

AMYLASE; FILLER; GLASS; SODIUM CHLORIDE; SUCROSE;

ANALYTICAL ERROR; ARTICLE; BACILLUS LICHENIFORMIS; CONTROLLED STUDY; DENATURATION; ENTHALPY; ENZYME IMMOBILIZATION; EQUILIBRIUM CONSTANT; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; HEAT TREATMENT; HEATING; INSTRUMENT STERILIZATION; MOISTURE; NONHUMAN; PROTEIN AGGREGATION; PROTEIN CONTENT; REACTION TIME; SOLUBILIZATION; TEMPERATURE; THERMOSTABILITY;

BACILLUS LICHENIFORMIS;

EID: 4544344178     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.03.004     Document Type: Article

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