Enhanced deactivation of bacterial lipases by a modified UHT treatment
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb00453.x/fullpdf
Reference12 articles.
1. Thermal inactivation of heat resistant lipase produced by the psychrotrophic bacterium Pseudomonas fluorescens;Andersson;Journal of Dairy Science,1979
2. Factors affecting the heat stability of lipase produced by a strain of Pseudomonas fluorescens in whole milk and skimmed milk;Bucky;Food Chemistry,1987
3. A review of heat resistant lipases and proteinases and the quality of dairy products;Cogan;Irish Journal of Food Science & Technology,1977
4. Micro determination of long-chain fatty acids in plasma and tissues;Dole;Journal of Biological Chemistry,1960
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Review: Enzyme inactivation during heat processing of food-stuffs;International Journal of Food Science & Technology;2007-06-28
2. Mechanisms for controlling enzymatic reactions in foods;Critical Reviews in Food Science and Nutrition;1996-01
3. Heat-stability of a proteinase from psychrotrophic Pseudomonas fluorescens P38, chymotrypsin and thermolysin;Food Chemistry;1994
4. Enhanced inactivation of bacterial lipases and proteinases in whole milk by a modified ultra high temperature treatment;Journal of Dairy Research;1988-08
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