Influence of pH, Benzoic Acid, EDTA, and Glutathione on the Pressure and/or Temperature Inactivation Kinetics of Mushroom Polyphenoloxidase

1997 ◽  
Vol 13 (1) ◽  
pp. 25-32 ◽  
Author(s):  
C.A. Weemaes ◽  
S.V. De Cordt ◽  
L.R. Ludikhuyze ◽  
I. Van den Broeck ◽  
M.E. Hendrickx ◽  
...  
Keyword(s):  
Benzoic Acid ◽  
Inactivation Kinetics ◽  
Influence Of Ph ◽  
Kinetics Of ◽  
Temperature Inactivation

Influence of pH of an aqueous-organic solvent on the kinetics of N-acylation of α-amino acids with benzoic acid esters

2006 ◽  
Vol 76 (1) ◽  
pp. 45-47
Author(s):  
L. V. Kuritsyn ◽  
A. I. Sadovnikov ◽  
L. N. Khripkova ◽  
N. V. Kalinina ◽  
Yu. S. Shcherbakova
Keyword(s):  
Amino Acids ◽  
Benzoic Acid ◽  
Organic Solvent ◽  
Influence Of Ph ◽  
Kinetics Of ◽  
Acid Esters

scholarly journals Bacteria and Mold Spore Heat Resistance in Guava Juice and Its Control by pH and Sodium Benzoate

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Evelyn ◽  
Chairul
Keyword(s):  
Sodium Benzoate ◽  
Thermal Inactivation ◽  
Resistant Bacteria ◽  
Inactivation Kinetics ◽  
Ph Change ◽  
Talaromyces Flavus ◽  
Effects Of Ph ◽  
Mold Spore ◽  
Influence Of Ph ◽  
Kinetics Of

Heat-resistant bacteria and molds can survive the pasteurization conditions used in high-acid fruit juices. The objective of this study was to evaluate the log reductions and thermal inactivation kinetics of spores of Bacillus subtilis bacteria and ascospores of Talaromyces flavus and Eupenicillium javanicum molds under influence of pH and sodium benzoate preservative. The spores were suspended in guava juice, processed at 90-100°C for B. subtilis and at 80-90°C for T. flavus and E. javanicum, and decimal reduction ( D ) values were estimated from the log survivor curves. Next, the effects of pH change (3.5-4.5) and 0.015% sodium benzoate addition on the D values of spores were investigated. Lower D values were obtained at higher temperatures ( D 100 ° C value of 2.32 min vs. D 90 ° C value of 15.33 min for B. subtilis, D 90 ° C value of 2.96 min vs. D 80 ° C value of 59.52 min for T. flavus, and D 90 ° C value of 1.58 min vs. D 80 ° C value of 21.32 min for E. javanicum). The D values decreased further (to 1.8 min at 100°C for B. subtilis, to 2.33 min at 90°C for T. flavus, and to 1.49 min at 90°C for E. javanicum) when the pH of guava juice was decreased from 4.1 to 3.5. Inclusion of sodium benzoate in pH 3.5 juice enhanced the thermal inactivation of spores ( D 100 ° C value decreased to 1.4 min for B. subtilis, to 1.98 min for T. flavus, and to 1.34 min for E. javanicum). To conclude, the combination of low pH and sodium benzoate provided the best method for spore inactivation, which could enhance food safety and extend food’s shelf life.

Influence of pH on the Thermal Inactivation Kinetics of Horseradish Peroxidase in Aqueous Solution

LWT ◽  
2000 ◽  
Vol 33 (5) ◽  
pp. 362-368 ◽  
Author(s):  
Maria Adı́lia Lemos ◽  
Jorge C Oliveira ◽  
Jorge A Saraiva
Keyword(s):  
Aqueous Solution ◽  
Horseradish Peroxidase ◽  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Influence Of Ph ◽  
Kinetics Of

Submerged upflow biotower operation and computer simulation

1994 ◽  
Vol 30 (11) ◽  
pp. 143-146
Author(s):  
Ronald D. Neufeld ◽  
Christopher A. Badali ◽  
Dennis Powers ◽  
Christopher Carson
Keyword(s):  
Computer Simulation ◽  
Benzoic Acid ◽  
Computer Model ◽  
Rate Constants ◽  
Batch Mode ◽  
Operational Conditions ◽  
First Order ◽  
Low Concentrations ◽  
Biological Transformation ◽  
Kinetics Of

A two step operation is proposed for the biodegradation of low concentrations (< 10 mg/L) of BETX substances in an up flow submerged biotower configuration. Step 1 involves growth of a lush biofilm using benzoic acid in a batch mode. Step 2 involves a longer term biological transformation of BETX. Kinetics of biotransformations are modeled using first order assumptions, with rate constants being a function of benzoic acid dosages used in Step 1. A calibrated computer model is developed and presented to predict the degree of transformation and biomass level throughout the tower under a variety of inlet and design operational conditions.

Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT)

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111037
Author(s):  
Leonardo do Prado-Silva ◽  
Verônica O. Alvarenga ◽  
Gilberto Ú.L. Braga ◽  
Anderson S. Sant’Ana
Keyword(s):  
Bacillus Cereus ◽  
Inactivation Kinetics ◽  
Photodynamic Treatment ◽  
Vegetative Cells ◽  
Kinetics Of ◽  
Different Sources
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