Investigating the potential of Bacillus subtilis α-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processes

Biotechnology Progress

Volumn 25, Issue 4, 2009, Pages 1184-1193

  Grauwet, Tara ^a   Van Der Plancken, Iesel ^a   Vervoort, Liesbeth ^a   Hendrickx, Marc E ^a   Van Loey, Ann ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Bacillus subtilis amylase; High pressure processing; Kinetics; Pressure temperature time indicator; Process uniformity

Indexed keywords

BACILLUS SUBTILIS; CONSTANT TEMPERATURE; CONTOUR PLOT; DYNAMIC CONDITION; FIRST-ORDER MODELS; FOOD INDUSTRIES; FUNCTION OF PRESSURE; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH PRESSURE PROCESSING; HIGH TEMPERATURE; ISOBARIC-ISOTHERMAL; KINETIC MODELS; LITERATURE DATA; LOW PRESSURES; NONUNIFORMITY; PRESSURE AND TEMPERATURE; PRESSURE STABILITY; PRESSURE TREATMENTS; PROCESS UNIFORMITY; RESIDUAL ACTIVITY; SOLVENT ENGINEERING; STEPWISE APPROACH; STORAGE AND HANDLING; SYNERGISTIC EFFECT; TEMPERATURE GRADIENT; TIME-DEPENDENT CHANGES;

ATMOSPHERIC PRESSURE; BACTERIOLOGY; BODY FLUIDS; HYDROSTATIC PRESSURE; PLATINUM ALLOYS; PRESSURE EFFECTS; RATE CONSTANTS; SYSTEM STABILITY; WINDOWS;

ORGANIC POLYMERS;

AMYLASE; BACTERIAL PROTEIN;

BACILLUS SUBTILIS; CHEMISTRY; CONFERENCE PAPER; ENZYME STABILITY; EVALUATION; HYDROSTATIC PRESSURE; INSTRUMENT STERILIZATION; KINETICS; METHODOLOGY; TEMPERATURE;

ALPHA-AMYLASES; BACILLUS SUBTILIS; BACTERIAL PROTEINS; ENZYME STABILITY; HYDROSTATIC PRESSURE; KINETICS; STERILIZATION; TEMPERATURE;

BACILLUS SUBTILIS;

EID: 69149106177     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1002/btpr.170     Document Type: Conference Paper

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