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Results: 1-12 |
Results: 12
STABILIZING CRUDE AND ULTRAFILTRATED ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE FROM ASPERGILLUS-ORYZAE BY TREHALOSE
Authors: TEREBIZNIK MR ZYLBERMAN V BUERA MP PILOSOF AMR
Citation: Mr. Terebiznik et al., STABILIZING CRUDE AND ULTRAFILTRATED ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE FROM ASPERGILLUS-ORYZAE BY TREHALOSE, Biotechnology techniques, 12(9), 1998, pp. 683-687
THERMOSTABILITY AND BROWNING DEVELOPMENT OF FUNGAL ALPHA-AMYLASE FREEZE-DRIED IN CARBOHYDRATE AND PVP MATRICES
Authors: TEREBIZNIK MR BUERA MP PILOSOF AMR
Citation: Mr. Terebiznik et al., THERMOSTABILITY AND BROWNING DEVELOPMENT OF FUNGAL ALPHA-AMYLASE FREEZE-DRIED IN CARBOHYDRATE AND PVP MATRICES, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 143-149
DIFFERENTIAL SCANNING CALORIMETRY GLASS-TRANSITION TEMPERATURES OF WHITE BREAD AND MOLD GROWTH IN THE PUTATIVE GLASSY STATE
Authors: BUERA MP JOUPPILA K ROOS YH CHIRIFE J
Citation: Mp. Buera et al., DIFFERENTIAL SCANNING CALORIMETRY GLASS-TRANSITION TEMPERATURES OF WHITE BREAD AND MOLD GROWTH IN THE PUTATIVE GLASSY STATE, Cereal chemistry, 75(1), 1998, pp. 64-69
GLASSY STATE AND THERMAL INACTIVATION OF INVERTASE AND LACTASE IN DRIED AMORPHOUS MATRICES
Authors: SCHEBOR C BURIN L BUERA MP AGUILERA JM CHIRIFE J
Citation: C. Schebor et al., GLASSY STATE AND THERMAL INACTIVATION OF INVERTASE AND LACTASE IN DRIED AMORPHOUS MATRICES, Biotechnology progress, 13(6), 1997, pp. 857-863
STABILIZATION OF THE RESTRICTION ENZYME ECORI DRIED WITH TREHALOSE AND OTHER SELECTED GLASS-FORMING SOLUTES
Authors: ROSSI S BUERA MP MORENO S CHIRIFE J
Citation: S. Rossi et al., STABILIZATION OF THE RESTRICTION ENZYME ECORI DRIED WITH TREHALOSE AND OTHER SELECTED GLASS-FORMING SOLUTES, Biotechnology progress, 13(5), 1997, pp. 609-616
A SIMPLE-MODEL FOR PREDICTING THE VISCOSITY OF SUGAR AND OLIGOSACCHARIDE SOLUTIONS
Authors: CHIRIFE J BUERA MP
Citation: J. Chirife et Mp. Buera, A SIMPLE-MODEL FOR PREDICTING THE VISCOSITY OF SUGAR AND OLIGOSACCHARIDE SOLUTIONS, Journal of food engineering, 33(3-4), 1997, pp. 221-226
THERMAL-STABILITY OF DEHYDRATED ALPHA-AMYLASE IN TREHALOSE MATRICES IN RELATION TO ITS PHASE-TRANSITIONS
Authors: TEREBIZNIK MR BUERA MP PILOSOF AMR
Citation: Mr. Terebiznik et al., THERMAL-STABILITY OF DEHYDRATED ALPHA-AMYLASE IN TREHALOSE MATRICES IN RELATION TO ITS PHASE-TRANSITIONS, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 513-518
ADSORPTION-ISOTHERM OF AMORPHOUS TREHALOSE
Authors: IGLESIAS HA CHIRIFE J BUERA MP
Citation: Ha. Iglesias et al., ADSORPTION-ISOTHERM OF AMORPHOUS TREHALOSE, Journal of the Science of Food and Agriculture, 75(2), 1997, pp. 183-186
RESIDUAL MOISTURE-CONTENT AS RELATED TO COLLAPSE OF FREEZE-DRIED SUGAR MATRICES
Authors: BONELLI P SCHEBOR C CUKIERMAN AL BUERA MP CHIRIFE J
Citation: P. Bonelli et al., RESIDUAL MOISTURE-CONTENT AS RELATED TO COLLAPSE OF FREEZE-DRIED SUGAR MATRICES, Journal of food science, 62(4), 1997, pp. 693-695
THERMAL-STABILITY OF INVERTASE IN REDUCED-MOISTURE AMORPHOUS MATRICESIN RELATION TO GLASSY STATE AND TREHALOSE CRYSTALLIZATION
Authors: CARDONA S SCHEBOR C BUERA MP KAREL M CHIRIFE J
Citation: S. Cardona et al., THERMAL-STABILITY OF INVERTASE IN REDUCED-MOISTURE AMORPHOUS MATRICESIN RELATION TO GLASSY STATE AND TREHALOSE CRYSTALLIZATION, Journal of food science, 62(1), 1997, pp. 105-112
EFFECT OF PHYSICAL CHANGES ON THE RATES OF NONENZYMIC BROWNING AND RELATED REACTIONS
Authors: BUERA MP KAREL M
Citation: Mp. Buera et M. Karel, EFFECT OF PHYSICAL CHANGES ON THE RATES OF NONENZYMIC BROWNING AND RELATED REACTIONS, Food chemistry, 52(2), 1995, pp. 167-173
A CRITICAL-REVIEW OF SOME NONEQUILIBRIUM SITUATIONS AND GLASS TRANSITIONS ON WATER ACTIVITY VALUES OF FOODS IN THE MICROBIOLOGICAL-GROWTH RANGE
Authors: CHIRIFE J BUERA MP
Citation: J. Chirife et Mp. Buera, A CRITICAL-REVIEW OF SOME NONEQUILIBRIUM SITUATIONS AND GLASS TRANSITIONS ON WATER ACTIVITY VALUES OF FOODS IN THE MICROBIOLOGICAL-GROWTH RANGE, Journal of food engineering, 25(4), 1995, pp. 531-552
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