Safety Evaluation of Amino Peptidase Enzyme Preparation derived from Aspergillus niger

By Coenen T.M.M.   Aughton P.  

Food and Chemical Toxicology, Vol. 36, Iss. 9, 1998-09 ,pp. : 781-789

Elsevier

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The effect of various food parameters on the activity and stability of catalase from Aspergillus niger and catalase from bovine liver

By Meyer A.S.   Pedersen L.H.   Isaksen A.  

Food Chemistry, Vol. 60, Iss. 2, 1997-10 ,pp. : 137-142

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Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus , Aspergillus niger , Aspergillus ochraceus and Aspergillus parasiticus growth

By Lopez-Malo A.   Alzamora S.M.   Argaiz A.  

Food Microbiology, Vol. 14, Iss. 2, 1997-04 ,pp. : 117-124

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Phytase production and phytic acid reduction in rapeseed meal by Aspergillus niger during solid state fermentation

By El-Batal A.I.   Abdel Karem H.  

Food Research International, Vol. 34, Iss. 8, 2001-01 ,pp. : 715-720

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Modelling mould spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum

By Battey A.S.   Duffy S.   Schaffner D.W.  

Food Microbiology, Vol. 18, Iss. 5, 2001-10 ,pp. : 521-529

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