Ab s t r a c t . The thermal degradation of Aspergillus oryzae α-amylase in the presence of sugars (sucrose, trehalose) and polyols (sorbitol, glycerol) as stabilization additives was investigated. The aim of the study was to test whether it is possible to estimate the heat stability of the enzyme based on the amount of hydroxyl groups provided in a buffer solution from different sources. The t...

A large number of incidents of food poisoning have been linked to undercooked meat products. The use of mathematical modelling to describe heat transfer within foods, combined with data describing bacterial thermal inactivation, may prove useful in developing safer food products while minimizing thermal overprocessing. To examine this approach, cylindrical agar blocks containing immobilized bac...

The quantum yield for the inactivation of tobacco mosaic virus has been determined at 253.7 mmicro and found to be 4.3 x 10(-6). The possible significance of the observed one-hit process of inactivation has been discussed in terms of the kinetics and the rupture of model substances including nucleic acid. The ultraviolet light inactivation, which proceeds independent of oxygen, occurs without c...

Lipoxygenase (LOX) and hydroperoxytrienoic acid lyase (HPL) activities were determined in tomato juice from four cultivars of processing tomatoes. Large differences in total activity levels were found between different cultivars. Thermal inactivation kinetics of these two enzymes were determined for two cultivars used in cold break processing. LOX inactivation did not follow simple first order ...