Thermal inactivation scaling applied for SARS-CoV-2
Sign Up to like & getrecommendations! Published in 2020 at "Biophysical Journal"
DOI: 10.1016/j.bpj.2020.11.2259
Abstract: Based on a model of protein denaturation rate-limited by an entropy-related barrier, we derive a simple formula for virus inactivation time as a function of temperature. Loss of protein structure is described by two reaction… read more here.
Keywords: inactivation scaling; cov thermal; scaling applied; thermal inactivation ... See more keywords
Characterization and thermal inactivation kinetics of highly thermostable ramie leaf β-amylase.
Sign Up to like & getrecommendations! Published in 2017 at "Enzyme and microbial technology"
DOI: 10.1016/j.enzmictec.2017.02.011
Abstract: We characterized ramie leaf β-amylase, and determined its thermostability and kinetic parameters. The enzyme was purified 53-fold using ammonium sulfate fractionation (40-60% saturation), anion exchange chromatography on DEAE-cellulose and gel permeation chromatography on Superdex-200. The… read more here.
Keywords: ramie leaf; thermal inactivation; leaf amylase;
Influence of controlled atmosphere on thermal inactivation of Escherichia coli ATCC 25922 in almond powder.
Sign Up to like & getrecommendations! Published in 2017 at "Food microbiology"
DOI: 10.1016/j.fm.2017.01.007
Abstract: Heat controlled atmosphere (CA) treatments hold potential to pasteurize Salmonella enteritidis PT 30 in almonds. Nonpathogenic Escherichia coli ATCC 25922 was used as a surrogate species of pathogenic Salmonella for validation of thermal pasteurization to… read more here.
Keywords: coli atcc; controlled atmosphere; thermal inactivation; almond powder ... See more keywords
Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2017.10.055
Abstract: The combined effects of heating temperature (55 to 65°C), gallic acid (0 to 2.0%), and eugenol (0 to 2.0%) on thermal inactivation of Salmonella in ground chicken were assessed. Thermal death times were determined in… read more here.
Keywords: temperature; salmonella; gallic acid; acid eugenol ... See more keywords
Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2016.10.006
Abstract: Given the importance of pH reduction and thermal treatment in food processing and food preservation strategies, the cross-protection between acid adaptation and subsequent thermal inactivation for 48 Escherichia coli strains was investigated. Those strains were… read more here.
Keywords: adaptation; thermal inactivation; growth; coli strains ... See more keywords
Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.)
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2016.12.001
Abstract: Abstract The thermal inactivation characteristics of pectin methylesterase (PME) from Japanese radish were described by the fractional conversion model at temperatures between 50 and 70 °C. The calculated values of the inactivation rate constant k exhibited… read more here.
Keywords: wall structure; pectin methylesterase; japanese radish; thermal inactivation ... See more keywords
Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.11.009
Abstract: Abstract Zygosaccharomyces bailii growth and thermal inactivation curves were obtained in acidified aqueous systems, simulating low sugar products. Growth curves were fitted with Gompertz equation, while thermal inactivation curves were modeled using Baranyi equation. The… read more here.
Keywords: zygosaccharomyces bailii; effect; thermal inactivation; inactivation ... See more keywords
Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts
Sign Up to like & getrecommendations! Published in 2020 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2020.09.020
Abstract: Abstract Background Pasteurization aims to achieve the reduction of vegetative microorganisms and resistant spores which are of risk to public health. Power ultrasound has been identified as a potential technology for non-thermal food pasteurization. It… read more here.
Keywords: pathogenic spoilage; assisted thermal; thermal inactivation; inactivation ... See more keywords
Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking
Sign Up to like & getrecommendations! Published in 2018 at "Drying Technology"
DOI: 10.1080/07373937.2018.1495647
Abstract: Abstract Live probiotics can be supplemented to bread as functional ingredients. The viability of probiotics in bread needs to be sufficient to exert a beneficial effect on human health. To maximize the viability, a kinetic… read more here.
Keywords: kinetic study; thermal inactivation; inactivation; rate ... See more keywords
Kinetics and thermodynamics of catalysis and thermal inactivation of a novel α-amylase (Tp-AmyS) from Thermotoga petrophila
Sign Up to like & getrecommendations! Published in 2020 at "Biocatalysis and Biotransformation"
DOI: 10.1080/10242422.2020.1736573
Abstract: Abstract This research is focussed on kinetic, thermodynamic and thermal inactivation of a novel thermostable recombinant α-amylase (Tp-AmyS) from Thermotoga petrophila. The amylase gene was cloned in pHIS-parallel1 expression vector and overexpressed in Escherichia coli.… read more here.
Keywords: thermodynamics; amys; amylase; thermal inactivation ... See more keywords
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food science"
DOI: 10.1111/1750-3841.13717
Abstract: Thermal inactivation of peroxidase (POD) and lipoxygenase (LOX), both enzymes present in broccoli and Brussels sprouts, is required before freezing, to obtain high-quality precooked frozen vegetables. Rate constants of a 1st-order biphasic model for the… read more here.
Keywords: lipoxygenase; inactivation peroxidase; thermal inactivation; inactivation ... See more keywords