Kinetic study of the combined effect of high hydrostatic pressure and temperature on the activity of lactobacillus delbrueckii ssp. bulgaricus aminopeptidases

Journal of Food Science

Volumn 74, Issue 5, 2009, Pages

  Katsaros, G I ^a   Giannoglou, M N ^a   Taoukis, P S ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Enzyme activation inactivation; High pressure; Lactobacillus delbrueckii subsp. bulgaricus; Peptidases; White cheese maturation

Indexed keywords

AMINOPEPTIDASE;

ARTICLE; ENZYMOLOGY; GROWTH, DEVELOPMENT AND AGING; HYDROSTATIC PRESSURE; KINETICS; LACTOBACILLUS DELBRUECKII; PHYSIOLOGY; TEMPERATURE;

AMINOPEPTIDASES; HYDROSTATIC PRESSURE; KINETICS; LACTOBACILLUS DELBRUECKII; TEMPERATURE;

LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS;

EID: 65849355357     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01148.x     Document Type: Article

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