Zobrazeno 1 - 7
of 7
pro vyhledávání: '"M Stippl"'
Publikováno v:
European Food Research and Technology. 221:151-156
The equilibria of reactions forming or dissipating ions or those which change the charge of existing ions, such as the dissociation of acids or dissolving of salts, depend on pressure as equilibrium constants1 and activity coefficients are both funct
Publikováno v:
Innovative Food Science & Emerging Technologies. 5:285-292
An optical system for the measurement of pH value of foods during its high-pressure treatment was developed. The principle is an absorption measurement using indicator dyes. An indicator mix of 16 different pH-sensitive substances is used to cover th
Publikováno v:
High Pressure Research. 22:757-761
This contribution presents a novel optical method to determine the pH-value during the high pressure treatment of foods. Up to date an appropriate online measurement device does not exist. The present study makes use of a multivariate approach, using
Publikováno v:
Journal of fish diseases. 30(11)
Glycans and sugar-binding molecules (lectins) form an interactive recognition system, which may enable parasitic organisms to adhere to host cells and migrate into target tissues. The aim of the present study was to analyse surface-associated glycans
Publikováno v:
Applied and environmental microbiology. 68(9)
Hydrostatic pressure may affect the intracellular pH of microorganisms by (i) enhancing the dissociation of weak organic acids and (ii) increasing the permeability of the cytoplasmic membrane and inactivation of enzymes required for pH homeostasis. T
Akademický článek
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Autor:
Kaltner H; Institute for Physiology, Physiological Chemistry and Animal Nutrition, Faculty of Veterinary Medicine, University of Munich, Munich, Germany., Stippl M, Knaus M, El-Matbouli M
Publikováno v:
Journal of fish diseases [J Fish Dis] 2007 Nov; Vol. 30 (11), pp. 637-47.