title: Manipulating the combined pressure-temperature stability of alpha-amylases from Bacillus species in the high pressure pasteurization range by the use of solvent engineering.
authors.affiliation: Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, BE-3001 Heverlee, Belgium.
authors.forename: T
authors.initials: T
authors.lastname: Grauwet
authors.forename: I
authors.initials: I
authors.lastname: Van der Plancken
authors.forename: M
authors.initials: M
authors.lastname: Hendrickx
authors.forename: A
authors.initials: A
authors.lastname: Van Loey
mesh_terms: 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*
chemical_list: D000516:alpha-Amylases