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Showing results (11-20 of 17) with videos related to

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Biotechnology and Bioengineering|July 1, 1992
Thermostability of soluble and immobilized alpha-amylase from Bacillus licheniformisS De Cordt, K Vanhoof, J Hu, et al.
Critical Reviews in Food Science and Nutrition|January 1, 1995
Evaluation of the integrated time-temperature effect in thermal processing of foodsM Hendrickx, G Maesmans, S De Cordt, et al.
Biotechnology and Bioengineering|April 5, 1996
High pressure, thermal, and combined pressure-temperature stabilities of alpha-amylases from Bacillus speciesC Weemaes, S de Cordt, K Goossens, et al.
Journal of Food Protection|March 1, 1996
Potential Bacillus subtilis alpha-amylase-based time-temperature integrators to evaluate pasteurization processesA Van Loey, M Hendrickx, L Ludikhuyze, et al.
International Journal of Food Microbiology|June 5, 1999
Risk analysis of the thermal sterilization process. Analysis of factors affecting the thermal resistance of microorganismsS G Akterian, P S Fernandez, M E Hendrickx, et al.
Biotechnology Progress|January 1, 1997
Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenoloxidaseC A Weemaes, S V De Cordt, L R Ludikhuyze, et al.
Biotechnology and Bioengineering|August 5, 1987
Lipase-catalyzed ester exchange reactions in organic media with controlled humidityH L Goderis, G Ampe, M P Feyten, et al.
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Showing results (11-20 of 17) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 17 results.
Biotechnology and Bioengineering|July 1, 1992
Thermostability of soluble and immobilized alpha-amylase from Bacillus licheniformisS De Cordt, K Vanhoof, J Hu, et al.
Critical Reviews in Food Science and Nutrition|January 1, 1995
Evaluation of the integrated time-temperature effect in thermal processing of foodsM Hendrickx, G Maesmans, S De Cordt, et al.
Biotechnology and Bioengineering|April 5, 1996
High pressure, thermal, and combined pressure-temperature stabilities of alpha-amylases from Bacillus speciesC Weemaes, S de Cordt, K Goossens, et al.
Journal of Food Protection|March 1, 1996
Potential Bacillus subtilis alpha-amylase-based time-temperature integrators to evaluate pasteurization processesA Van Loey, M Hendrickx, L Ludikhuyze, et al.
International Journal of Food Microbiology|June 5, 1999
Risk analysis of the thermal sterilization process. Analysis of factors affecting the thermal resistance of microorganismsS G Akterian, P S Fernandez, M E Hendrickx, et al.
Biotechnology Progress|January 1, 1997
Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenoloxidaseC A Weemaes, S V De Cordt, L R Ludikhuyze, et al.
Biotechnology and Bioengineering|August 5, 1987
Lipase-catalyzed ester exchange reactions in organic media with controlled humidityH L Goderis, G Ampe, M P Feyten, et al.
Pageof 2