Analysis of the Inactivation Kinetics of Freeze-dried alpha-Amylase from Bacillus amyloliquefaciens at Different Moisture Contents

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Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 3, 1996-03 ,pp. : 260-266

Academic Press

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Combined Pressure-Thermal Inactivation Kinetics of Bacillus amyloliquefaciens Spores in Egg Patty Mince

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International Association for Food Protection

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Influence of Pressurization Rate and Pressure Pulsing on the Inactivation of Bacillus amyloliquefaciens Spores during Pressure-Assisted Thermal Processing

By Ratphitagsanti Wannasawat   Ahn Juhee   Balasubramaniam V. M.   Yousef Ahmed E.  

Journal of Food Protection, Vol. 72, Iss. 4, 2009-04 ,pp. : 775-782

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Inactivation of Bacillus amyloliquefaciens Spores by a Combination of Sucrose Laurate and Pressure-Assisted Thermal Processing

By de Lamo-Castellví S.   Ratphitagsanti W.   Balasubramaniam V. M.   Yousef A. E.  

Journal of Food Protection, Vol. 73, Iss. 11, 2010-11 ,pp. : 2043-2052

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Thermal Stability of Dehydrated alpha-Amylase in Trehalose Matrices in Relation to its Phase Transitions

By Terebiznik M.R.   Buera M.P.   Pilosof A.M.R.  

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