Protective Role of Trehalose on Thermal Stability of Lactase in Relation to its Glass and Crystal Forming Properties and Effect of Delaying Crystallization

By Mazzobre M.F.   del Pilar Buera M.   Chirife J.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 3, 1997-05 ,pp. : 324-329

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Thermal Inactivation Kinetics of Suspensions of Bacillus amyloliquefaciens alpha-Amylase in Hydrophobic Organic Solvents

By Saraiva J.   Oliveira J.   Hendrickx M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 4, 1996-04 ,pp. : 310-315

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Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials

By Schebor C.   Burin L.   Buera M.P.   Chirife J.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 8, 1999-12 ,pp. : 481-485

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

By Saraiva J.   Oliveira J.C.   Hendrickx M.   Oliveira F.A.R.   Tobback P.  

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

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Thermostability and Browning Development of Fungal -amylase Freeze-dried in Carbohydrate and PVP Matrices

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

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 2, 1998-02 ,pp. : 143-149

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