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Title: Potential Bacillus subtilis alpha-amylase-based time-temperature integrators to evaluate pasteurization processes
Authors: Van Loey, Ann ×
Hendrickx, Marc
Ludikhuyze, Linda
Weemaes, C
Haentjens, T
deCordt, S
Tobback, Paul #
Issue Date: Jan-1996
Publisher: Int assoc milk food environmental sanitarians, inc
Series Title: Journal of food protection vol:59 issue:3 pages:261-267
Abstract: Thermal inactivation kinetics of Bacillus subtilis alpha-amylase (BSA) in different environmental conditions was studied by performing isothermal experiments. As a response property, residual enzymic activity and residual heat of enzyme deterioration were chosen. A comparison of processing values determined from the read-out of a system with actual integrated processing values revealed the potentials of these systems as time-temperature integrators to be used in the pasteurization domain (temperatures of 70 to 100 degrees C) for tar et attributes with z-values ranging from 6 to 12 degrees C.
ISSN: 0362-028X
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Quantum Chemistry and Physical Chemistry Section
× corresponding author
# (joint) last author

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