Related content

The influence of pH on the thermal stability of 5--caffeoylquinic acids in aqueous solutions

By Dawidowicz Andrzej   Typek Rafal  

European Food Research and Technology A, Vol. 233, Iss. 2, 2011-08 ,pp. : 223-232

Springer Publishing Company

Access to resources Recommend Favorite

Influence of pH on the Thermal Inactivation Kinetics of Horseradish Peroxidase in Aqueous Solution

By Lemos M.A.   Oliveira J.C.   Saraiva J.A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 5, 2000-08 ,pp. : 362-368

Academic Press

Access to resources Recommend Favorite

Stability and Antimicrobial Efficiency of Eugenol Encapsulated in Surfactant Micelles as Affected by Temperature and pH

By Gaysinsky Sylvia   Davidson P. Michael   Bruce Barry D.   Weiss Jochen  

Journal of Food Protection, Vol. 68, Iss. 7, 2005-07 ,pp. : 1359-1366

International Association for Food Protection

Access to resources Recommend Favorite

A Predictive Model to Determine the Effects of pH, Milkfat, and Temperature on Thermal Inactivation of Listeria monocytogenes

By Chhabra A. T.   Carter W. H.   Linton R. H.   Cousin M. A.  

Journal of Food Protection, Vol. 62, Iss. 10, 1999-10 ,pp. : 1143-1149

International Association for Food Protection

Access to resources Recommend Favorite

Effect of temperature and pH on the degradation of fructo-oligosaccharides

By Matusek Anikó  

European Food Research and Technology A, Vol. 228, Iss. 3, 2009-01 ,pp. : 355-365

Springer Publishing Company

Access to resources Recommend Favorite