Changing the Thermostability of Bacillus Licheniformis α-amylase

Author:

De Cordt S.,Saraiva J.,Hendrickx M.,Maesmans G.,Tobback P.

Publisher

Elsevier

Reference27 articles.

1. Thermostability of soluble and immobilized α-amylase from Bacillus Iicheniformis.;DE CORDT;Biotechnol.Bioeng.,1992

2. Applicability of time-temperature indicators as shelf life monitors of food products;TAOUKIS;Journal of Food Science,1989

3. WENG, Z. A time-temperature-integrator for thermal processing of foods: A case study on immobilized peroxidase. Doctoral dissertation nr.201 (1991), Faculty of Agricultural Sciences, Katholieke Universiteit Leuven.

4. Immobilized peroxidase: a potential bioindicator for evaluation of thermal processes;WENG;Journal of Food Science,1991

5. Immobilized α-amylase from Bacillus Iicheniformis: a potential enzymic time-temperature integrator for thermal processing;DE CORDT;International Journal of Food Science and Technology,1992

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