Manipulating the combined pressure-temperature stability of alpha-amylases from Bacillus species in the high pressure pasteurization range by the use of solvent engineering.
Grauwet
T
T
Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, BE-3001 Heverlee, Belgium.
Van der Plancken
I
I
Hendrickx
M
M
Van Loey
A
A
D001407:Bacillus / Q000201:enzymology*; D004795:Enzyme Stability; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005524:Food Technology / Q000379:methods* / Q000592:standards; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D013816:Thermodynamics; D000516:alpha-Amylases / Q000378:metabolism*
D000516:alpha-Amylases