Thermal inactivation reaction rates for ricin are influenced by pH and carbohydrates

Food and Chemical Toxicology

Volumn 58, Issue , 2013, Pages 116-123

  Zhang, Zhe ^a   Triplett, Odbert A ^b   Nguyen, Kiet T ^b   Melchior, William B ^b   Taylor, Kelly ^b   Jackson, Lauren S ^c   Tolleson, William H ^b  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

^b NATIONAL CENTER FOR TOXICOLOGICAL RESEARCH   (United States)

^c CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

Bioterrorism; Castor beans; Cytotoxicity; Infant food; Ricin; Thermal stability

Indexed keywords

CARBOHYDRATE; GALACTOSE; LACTOSE; YOGHURT;

ANIMAL CELL; ARTICLE; ARTIFICIAL MILK; BIOLOGICAL WARFARE; CONTROLLED STUDY; CYTOTOXICITY; DAIRY PRODUCT; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; ENZYME KINETICS; LIGAND BINDING; MELTING POINT; MOUSE; NONHUMAN; PH; RICINUS COMMUNIS; SUPERNATANT; THERMAL CONDUCTIVITY; THERMOSTABILITY;

BIOTERRORISM; CASTOR BEANS; CYTOTOXICITY; INFANT FOOD; RICIN; THERMAL STABILITY;

ANIMALS; CARBOHYDRATES; CELL LINE; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; KINETICS; MICE; RICIN; THERMODYNAMICS;

EID: 84877333186     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2013.04.012     Document Type: Article

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