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Food Biotechnology Volume 10, 1996 - Issue 2
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Original Articles

>Kinetics for heat and pressure‐temperature inactivation of bacillus subtilis α‐amylase

L. Ludikhuyze Department of Food and Microbial Technology, Faculty of Agricultural and Applied Microbiological Sciences, Katholieke Universiteit Leuven, Kardinaal Mercierlaan, 92, Heverlee, B‐3001, Belgium
,
S. De Cordt Department of Food and Microbial Technology, Faculty of Agricultural and Applied Microbiological Sciences, Katholieke Universiteit Leuven, Kardinaal Mercierlaan, 92, Heverlee, B‐3001, Belgium
,
C. Weemaes Department of Food and Microbial Technology, Faculty of Agricultural and Applied Microbiological Sciences, Katholieke Universiteit Leuven, Kardinaal Mercierlaan, 92, Heverlee, B‐3001, Belgium
,
M. Hendrickx Department of Food and Microbial Technology, Faculty of Agricultural and Applied Microbiological Sciences, Katholieke Universiteit Leuven, Kardinaal Mercierlaan, 92, Heverlee, B‐3001, Belgium
&
P. Tobback Department of Food and Microbial Technology, Faculty of Agricultural and Applied Microbiological Sciences, Katholieke Universiteit Leuven, Kardinaal Mercierlaan, 92, Heverlee, B‐3001, Belgium
Pages 105-129 | Published online: 09 Dec 2009

Citations (11)

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Netsanet Shiferaw Terefe, Roman Buckow & Cornelis Versteeg. (2014) Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing. Critical Reviews in Food Science and Nutrition 54:1, pages 24-63.
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G. Velazquez, P. Vázquez, M. Vázquez & J.A. Torres. (2005) AVANCES EN EL PROCESADO DE ALIMENTOS POR ALTA PRESIÓN ADVANCES IN THE FOOD PROCESSING BY HIGH PRESSURE AVANCES NO PROCESADO DE ALIMENTOS POR ALTA PRESIÓN. Ciencia y Tecnologia Alimentaria 4:5, pages 353-367.
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Articles from other publishers (9)

George Katsaros, Varvara Andreou & Marianna Giannoglou. 2022. Nonthermal Processing in Agri-Food-Bio Sciences. Nonthermal Processing in Agri-Food-Bio Sciences 53 92 .
Tatiana Koutchma, Vladimir Popović, Valquiria Ros-Polski & Anthony Popielarz. (2016) Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products. Comprehensive Reviews in Food Science and Food Safety 15:5, pages 844-867.
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Kazuo KOYAMA, Jinji SHONO, Hiromu TAGUCHI, Akira TORIBA & Kazuichi HAYAKAWA. (2013) Effect of Starch on the Inactivation of Amylase in Starch-Containing Foods. Food Science and Technology Research 19:6, pages 989-993.
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Dietrich Knorr, Volker Heinz & Roman Buckow. (2006) High pressure application for food biopolymers. Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics 1764:3, pages 619-631.
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J. Antonio Torres & Gonzalo Velazquez. (2005) Commercial opportunities and research challenges in the high pressure processing of foods. Journal of Food Engineering 67:1-2, pages 95-112.
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Simon Crelier, Marie-Claude Robert, Johanna Claude & Marcel-Alexandre Juillerat. (2001) Tomato ( Lycopersicon esculentum ) Pectin Methylesterase and Polygalacturonase Behaviors Regarding Heat- and Pressure-Induced Inactivation . Journal of Agricultural and Food Chemistry 49:11, pages 5566-5575.
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Ilse Van den Broeck, Linda R. Ludikhuyze, Ann M. Van Loey, Carla A. Weemaes & Marc E. Hendrickx. (1999) Thermal and Combined Pressure−Temperature Inactivation of Orange Pectinesterase:  Influence of pH and Additives. Journal of Agricultural and Food Chemistry 47:7, pages 2950-2958.
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Carla A. Weemaes, Linda R. Ludikhuyze, Ilse Van den Broeck & Marc E. Hendrickx. (1998) Effect of pH on Pressure and Thermal Inactivation of Avocado Polyphenol Oxidase:  A Kinetic Study. Journal of Agricultural and Food Chemistry 46:7, pages 2785-2792.
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C. WEEMAES, P. RUBENS, S. De CORDT, L. LUDIKHUYZE, I. VAN DEN BROECK, M. HENDRICKX, K. HEREMANS & P. TOBBACK. (2006) Temperature Sensitivity and Pressure Resistance of Mushroom Polyphenoloxidase. Journal of Food Science 62:2, pages 261-266.
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