High pressure inactivation kinetics of a Thermomyces lanuginosus xylanase evaluated as a process indicator

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Gogou, Eleni ^a   Katapodis, Petros ^a,b   Taoukis, Petros S ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

Author keywords

xylanase; High pressure processing; Process indicator

Indexed keywords

ENDO 1,4 BETA XYLANASE; FUNGAL PROTEIN;

ARTICLE; ASCOMYCETES; BEVERAGE; BIOSYNTHESIS; COMPUTER SIMULATION; DISINFECTION; ENZYMOLOGY; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; HEAT; HYDROSTATIC PRESSURE; KINETICS; METABOLISM; METHODOLOGY; MICROBIOLOGY; THEORETICAL MODEL;

ASCOMYCOTA; BEVERAGES; COMPUTER SIMULATION; DISINFECTION; ENDO-1,4-BETA XYLANASES; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD TECHNOLOGY; FUNGAL PROTEINS; HOT TEMPERATURE; HYDROSTATIC PRESSURE; KINETICS; MODELS, THEORETICAL;

THERMOMYCES LANUGINOSUS;

EID: 77955825495     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01690.x     Document Type: Article

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