Potential Bacillus subtilis α-Amylase-Based Time-Temperature Integrators To Evaluate Pasteurization Processes

By Van Loey A.   Hendrickx M.   Ludikhuyze L.   Weemaes C.   Haentjens T.   De Cordt S.   Tobback P.  

Journal of Food Protection, Vol. 59, Iss. 3, 1996-03 ,pp. : 261-267

International Association for Food Protection

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Use of Time–Temperature Integrators and Predictive Modeling To Evaluate Microbiological Quality Loss in Poultry Products

By Moore Christina M.   Sheldon Brian W.  

Journal of Food Protection, Vol. 66, Iss. 2, 2003-02 ,pp. : 280-286

International Association for Food Protection

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The Use of α-Amylase at Reduced Water Content to Develop Time Temperature Integrators for Sterilization Processes

By Haentjens T.H.   van Loey A.M.   Hendrickx M.E.   Tobback P.P.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 5, 1998-08 ,pp. : 467-472

Academic Press

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R-Phycoerythrin as a Time-Temperature Integrator To Verify the Thermal Processing Adequacy of Beef Patties

By Smith S. E.   Orta-Ramirez A.   Ofoli R. Y.   Ryser E. T.   Smith D. M.  

Journal of Food Protection, Vol. 65, Iss. 5, 2002-05 ,pp. : 814-819

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Theoretical Consideration on the Influence of the z-Value of a Single Component Time/Temperature Integrator on Thermal Process Impact Evaluation

By Van Loey A.   Ludikhuyze L.   Hendrickx M.   De Cordt S.   Tobback P.  

Journal of Food Protection, Vol. 58, Iss. 1, 1995-01 ,pp. : 39-48

International Association for Food Protection

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