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Acerola's pectin methylesterase: studies of heat inactivation
(Elsevier B.V., 2000-12-01)
The effect of temperature on the activity of acerola's pectin methylesterase (PME) was studied to determine its heat-inactivation. The acerola's pectin methylesterase (PME; EC: 3.1.1.11) is very stable at 50 degrees C (10% ...
Acerola's pectin methylesterase: studies of heat inactivation
(Elsevier B.V., 2000-12-01)
The effect of temperature on the activity of acerola's pectin methylesterase (PME) was studied to determine its heat-inactivation. The acerola's pectin methylesterase (PME; EC: 3.1.1.11) is very stable at 50 degrees C (10% ...
Acerola's pectin methylesterase: studies of heat inactivation
(Elsevier B.V., 2014)
Inactivation of Neosartorya fischeri and Paecilomyces variotii on paperboard packaging material by hydrogen peroxide and heat
(ELSEVIER SCI LTDOXFORD, 2012)
This study reports on the influence of heat and hydrogen peroxide combination on the inactivation kinetics of two heat resistant molds: Neosartorya fischeri and Paecilomyces variotii. Spores of different ages (1 and 4 ...
Evaluation of heat inactivation of yellow fever vaccine residue in the filling bottle
(Fiocruz/Instituto de Tecnologia em Imunobiológicos, 2022)
Heat treatment and inactivation of trypsin-chymotrypsin inhibitors and lectins from beans (Phaseolus vulgaris L.)
(1997-08-01)
This work investigates some factors affecting the inactivation of common bean trypsin inhibitor and phytohemagglutin. Trypsin inhibitor activity was totally stable to heat treatment (30 min, 97C) in the total protein ...
Inactivation of Alicyclobacillus acidoterrestris in orange juice by saponin extracts combined with heat-treatment
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
Alicyclobacillus acidoterrestris is a spoilage-causing bacterium in fruit juices. The inactivation of this bacterium by commercial saponin and saponin purified extract from Sapindus saponaria fruits combined with heat-treatment ...
Evaluation of heat treatment for inactivation of norovirus genogroup II in foods
(Sociedade Brasileira de Microbiologia, 2022)