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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer-Verlag

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1935-5149

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The Efficiency of TemperatureShift Strategy to Im

Authors: Maryam Hashemi Seyed Abbas Shojaosadati Seyed Hadi Razavi Seyyed Mohammad Mousavi Khosro Khajeh Mohammad Safari
Publish Date: 2010/09/14
Volume: 5, Issue: 3, Pages: 1093-1099
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Abstract

The performance of temperatureshift strategies on the production of αamylase by Bacillus sp in solidstate fermentation systems was investigated Switching the temperature from an initial set point 37 °C 40 °C or 45 °C to 28 °C increased the production of αamylase significantly in all treatments with different rates The effects of having a constant incubation temperature and performing the temperatureshift operation from higher to lower temperatures 37 °C 40 °C or 45 °C to 32 °C and vice versa were also studied The results showed that the αamylase biosynthesis could successfully be improved by shifting the incubation temperature from 40 °C for the initial 20 h of fermentation to 32 °C after a span of 20–48 h An enhancement of 295 in the production of αamylase after 48 h was recorded compared to the treatment that was shifted from 37 °C to 32 °C This finding is particularly attractive for largescale industrial fermentation from an economic point of viewThis work was financially supported by the Department of Food Science and Engineering Agricultural Engineering and Technology Faculty the University of Tehran and the Agricultural Biotechnology Research Institute of Iran ABRII The authors would thank Dr Khajeh Department of Biochemistry and Biophysics Faculty of Science Tarbiat Modares University for providing the bacterial strain


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  2. Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins
  3. Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin
  4. Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin
  5. Investigating the Effects of Table Grape Package Components and Stacking on Airflow, Heat and Mass Transfer Using 3-D CFD Modelling
  6. Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality
  7. Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production
  8. Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice
  9. Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks
  10. Drying Sage ( Salvia officinalis L.) Plants and Its Effects on Content, Chemical Composition, and Radical Scavenging Activity of the Essential Oil
  11. Bulk Properties of Food Particulate Materials: An Appraisal of their Characterisation and Relevance in Processing
  12. Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality
  13. Free Radical Scavenging Activity of Aqueous and Ethanolic Extract of Brassica oleracea L. var. italica
  14. Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability
  15. Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates
  16. Evaluation of Functional Phytochemicals in Destoned Virgin Olive Oil
  17. Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch
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  19. Modeling of Total Soluble Solid and NaCl Uptake during Osmotic Treatment of Bell Peppers under Different Infusion Pressures
  20. Recent Applications of Advanced Control Techniques in Food Industry
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  23. Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées
  24. Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates
  25. Novel Application of Neutron Radiography to Forced Convective Drying of Fruit Tissue
  26. Effects of Spray Drying and Freeze Drying on the Properties of Protein Isolate from Rice Dreg Protein
  27. Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging
  28. Message from the Editor-in-Chief
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