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Activity, Electrophoretic Characteristics and Heat Inactivation of Polyphenoloxidases from Apples, Avocados, Grapes, Pears and Plums

Food science & technology, 1998-01, Vol.31 (1), p.44-49

1998

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Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenoloxidase

Biotechnology progress, 1997, Vol.13 (1), p.25-32

1997

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Evaluation of the integrated time-temperature effect in thermal processing of foods

Critical reviews in food science and nutrition, 1995-01, Vol.35 (3), p.231-262

1995

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Modeling heat transfer during high-pressure freezing and thawing

Biotechnology progress, 1997, Vol.13 (4), p.416-423

1997

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Quantitative evaluation of thermal processes using time-temperature integrators

Trends in Food Science & Technology, 1996, Vol.7 (1), p.16-26

1996

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Kinetics for isobaric-isothermal inactivation of Bacillus subtilis alpha-amylase

Biotechnology progress, 1997-09, Vol.13 (5), p.532-538

1997

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Lipase-catalyzed ester exchange reactions in organic media with controlled humidity

Biotechnology and bioengineering, 1987-08, Vol.30 (2), p.258-266

1987

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The influence of polyalcohols and carbohydrates on the thermostability of alpha-amylase

Biotechnology and bioengineering, 1994-01, Vol.43 (2), p.107-114

1994

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Risk analysis of the thermal sterilization process.: Analysis of factors affecting the thermal resistance of microorganisms

International journal of food microbiology, 1999-03, Vol.47 (1), p.51-57

1999

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Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase

Journal of food science, 1997-03, Vol.62 (2), p.261-266

1997

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Modeling and prediction of visual shelf life of minimally processed endive

Journal of food science, 1996-09, Vol.61 (5), p.1094-1098

1996

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Application of sensitivity functions for analysing the impact of temperature non-uniformity in batch sterilizers

Journal of food engineering, 1998-06, Vol.37 (1), p.1-10

1998

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The Development and Use of an α-Amylase-based Time–Temperature Integrator to Evaluate in-Pack Pasteurization Processes

Food science & technology, 1997-01, Vol.30 (1), p.94-100

1997

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High pressure, thermal, and combined pressure-temperature stabilities of alpha-amylases from Bacillus species

Biotechnology and bioengineering, 1996-04, Vol.50 (1), p.49-56

1996

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Immobilized peroxidase: a potential bioindicator for evaluation of thermal processes

Journal of food science, 1991-03, Vol.56 (2), p.567-570

1991

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Scientific Opinion on the re‐evaluation of butylated hydroxyanisole – BHA (E 320) as a food additive

EFSA journal, 2011-10, Vol.9 (10), p.2392-n/a

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

2011

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The Use of α-Amylase at Reduced Water Content to Develop Time Temperature Integrators for Sterilization Processes

Food science & technology, 1998-08, Vol.31 (5), p.467-472

1998

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Modelling the influence of temperature and carbon dioxide upon the growth of Pseudomonas fluorescens

Food microbiology, 1993-04, Vol.10 (2), p.159-173

1993

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Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods

Journal of food engineering, 1992, Vol.17 (4), p.241-258

1992

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Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive

EFSA journal, 2010-04, Vol.8 (4), p.n/a

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

2010

Volltextzugriff (PDF)

New semi-empirical approach to handle time-variable boundary conditions during sterilisation of non-conductive heating foods

Journal of food engineering, 1995, Vol.24 (2), p.249-268

1995

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The influence of temperature and gas mixtures on the growth of the intrinsic micro-organisms on cut endive: predictive versus actual growth

Food microbiology, 1996-12, Vol.13 (6), p.427-440

1996

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Thermostability of soluble and immobilized alpha-amylase from Bacillus licheniformis

Biotechnology and bioengineering, 1992-07, Vol.40 (3), p.396-402

1992

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Scientific Opinion on the re‐evaluation of Allura Red AC (E 129) as a food additive

EFSA journal, 2009-11, Vol.7 (11), p.1327-n/a

EFSA Panel on Food Additives and Nutrient Sources Added to Food

2009

Volltextzugriff (PDF)

Thermostability of soluble and immobilized horseradish peroxidase

Journal of food science, 1991-03, Vol.56 (2), p.574-578

1991

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Activity, Electrophoretic Characteristics and Heat Inactivation of Polyphenoloxidases from Apples, Avocados, Grapes, Pears and Plums

Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenoloxidase

Evaluation of the integrated time-temperature effect in thermal processing of foods

Modeling heat transfer during high-pressure freezing and thawing

Quantitative evaluation of thermal processes using time-temperature integrators

Kinetics for isobaric-isothermal inactivation of Bacillus subtilis alpha-amylase

Lipase-catalyzed ester exchange reactions in organic media with controlled humidity

The influence of polyalcohols and carbohydrates on the thermostability of alpha-amylase

Risk analysis of the thermal sterilization process.: Analysis of factors affecting the thermal resistance of microorganisms

Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase

Modeling and prediction of visual shelf life of minimally processed endive

Application of sensitivity functions for analysing the impact of temperature non-uniformity in batch sterilizers

The Development and Use of an α-Amylase-based Time–Temperature Integrator to Evaluate in-Pack Pasteurization Processes

High pressure, thermal, and combined pressure-temperature stabilities of alpha-amylases from Bacillus species

Immobilized peroxidase: a potential bioindicator for evaluation of thermal processes

Scientific Opinion on the re‐evaluation of butylated hydroxyanisole – BHA (E 320) as a food additive

The Use of α-Amylase at Reduced Water Content to Develop Time Temperature Integrators for Sterilization Processes

Modelling the influence of temperature and carbon dioxide upon the growth of Pseudomonas fluorescens

Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods

Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive

New semi-empirical approach to handle time-variable boundary conditions during sterilisation of non-conductive heating foods

The influence of temperature and gas mixtures on the growth of the intrinsic micro-organisms on cut endive: predictive versus actual growth

Thermostability of soluble and immobilized alpha-amylase from Bacillus licheniformis

Scientific Opinion on the re‐evaluation of Allura Red AC (E 129) as a food additive

Thermostability of soluble and immobilized horseradish peroxidase

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