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Results: 1-9 |
Results: 9
APPLICATION OF SENSITIVITY FUNCTIONS FOR ANALYZING THE IMPACT OF TEMPERATURE NONUNIFORMITY IN BATCH STERILIZERS
Authors: AKTERIAN SG SMOUT C HENDRICKX ME TOBBACK PP
Citation: Sg. Akterian et al., APPLICATION OF SENSITIVITY FUNCTIONS FOR ANALYZING THE IMPACT OF TEMPERATURE NONUNIFORMITY IN BATCH STERILIZERS, Journal of food engineering, 37(1), 1998, pp. 1-10
THE USE OF ALPHA-AMYLASE AT REDUCED WATER-CONTENT TO DEVELOP TIME-TEMPERATURE INTEGRATORS FOR STERILIZATION PROCESSES
Authors: HAENTJENS TH VANLOEY AM HENDRICKX ME TOBBACK PP
Citation: Th. Haentjens et al., THE USE OF ALPHA-AMYLASE AT REDUCED WATER-CONTENT TO DEVELOP TIME-TEMPERATURE INTEGRATORS FOR STERILIZATION PROCESSES, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 467-472
ACTIVITY, ELECTROPHORETIC CHARACTERISTICS AND HEAT INACTIVATION OF POLYPHENOLOXIDASES FROM APPLES, AVOCADOS, GRAPES, PEARS AND PLUMS
Authors: WEEMAES CA LUDIKHUYZE LR VANDENBROECK I HENDRICKS ME TOBBACK PP
Citation: Ca. Weemaes et al., ACTIVITY, ELECTROPHORETIC CHARACTERISTICS AND HEAT INACTIVATION OF POLYPHENOLOXIDASES FROM APPLES, AVOCADOS, GRAPES, PEARS AND PLUMS, Lebensmittel-Wissenschaft + Technologie, 31(1), 1998, pp. 44-49
KINETICS FOR ISOBARIC-ISOTHERMAL INACTIVATION OF BACILLUS-SUBTILIS ALPHA-AMYLASE
Authors: LUDIKHUYZE LR VANDENBROECK I WEEMAES CA HERREMANS CH VANIMPE JF HENDRICKX ME TOBBACK PP
Citation: Lr. Ludikhuyze et al., KINETICS FOR ISOBARIC-ISOTHERMAL INACTIVATION OF BACILLUS-SUBTILIS ALPHA-AMYLASE, Biotechnology progress, 13(5), 1997, pp. 532-538
MODELING HEAT-TRANSFER DURING HIGH-PRESSURE FREEZING AND THAWING
Authors: DENYS S VANLOEY AM HENDRICKS ME TOBBACK PP
Citation: S. Denys et al., MODELING HEAT-TRANSFER DURING HIGH-PRESSURE FREEZING AND THAWING, Biotechnology progress, 13(4), 1997, pp. 416-423
INFLUENCE OF PH, BENZOIC-ACID, EDTA, AND GLUTATHIONE ON THE PRESSURE AND OR TEMPERATURE INACTIVATION KINETICS OF MUSHROOM POLYPHENOLOXIDASE/
Authors: WEEMAES CA DECORDT SV LUDIKHUYZE LR VANDENBROECK I HENDRICKX ME TOBBACK PP
Citation: Ca. Weemaes et al., INFLUENCE OF PH, BENZOIC-ACID, EDTA, AND GLUTATHIONE ON THE PRESSURE AND OR TEMPERATURE INACTIVATION KINETICS OF MUSHROOM POLYPHENOLOXIDASE/, Biotechnology progress, 13(1), 1997, pp. 25-32
THE DEVELOPMENT OF AN ENZYMATIC TIME-TEMPERATURE INTEGRATOR TO ASSESSTHERMAL EFFICACY OF STERILIZATION OF LOW-ACID CANNED FOODS .1.
Authors: VANLOEY AM HAENTJENS TH HENDRICKX ME TOBBACK PP
Citation: Am. Vanloey et al., THE DEVELOPMENT OF AN ENZYMATIC TIME-TEMPERATURE INTEGRATOR TO ASSESSTHERMAL EFFICACY OF STERILIZATION OF LOW-ACID CANNED FOODS .1., Food biotechnology, 11(2), 1997, pp. 147-168
THE USE OF AN ENZYMATIC TIME-TEMPERATURE INTEGRATOR TO MONITOR LETHALEFFICACY OF STERILIZATION OF LOW-ACID CANNED FOODS .2.
Authors: VANLOEY AM HAENTJENS TH SMOUT C HENDRICKX ME TOBBACK PP
Citation: Am. Vanloey et al., THE USE OF AN ENZYMATIC TIME-TEMPERATURE INTEGRATOR TO MONITOR LETHALEFFICACY OF STERILIZATION OF LOW-ACID CANNED FOODS .2., Food biotechnology, 11(2), 1997, pp. 169-188
CONVENIENCE OF IMMOBILIZED BACILLUS-LICHENIFORMIS ALPHA-AMYLASE AS TIME TEMPERATURE-INTEGRATOR (TTI)
Authors: DECORDT SF HENDRICKX ME MAESMANS GJ TOBBACK PP
Citation: Sf. Decordt et al., CONVENIENCE OF IMMOBILIZED BACILLUS-LICHENIFORMIS ALPHA-AMYLASE AS TIME TEMPERATURE-INTEGRATOR (TTI), Journal of chemical technology and biotechnology, 59(2), 1994, pp. 193-199
Risultati: 1-9 |