Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Thomas Eie"'
Autor:
Tobias Deuse, Mandy Stubbendorff, Karis Tang-Quan, Neil Phillips, Mark A. Kay, Thomas Eiermann, Thang T. Phan, Hans-Dieter Volk, Hermann Reichenspurner, Robert C. Robbins, Sonja Schrepfer M.D., Ph.D.
Publikováno v:
Cell Transplantation, Vol 20 (2011)
We here present an immunologic head-to-head comparison between human umbilical cord lining mesenchymal stem cells (clMSCs) and adult bone marrow MSCs (bmMSCs) from patients >65 years of age. clMSCs had significantly lower HLA class I expression, high
Externí odkaz:
https://doaj.org/article/287f0b6740294c8292602f8dac6c2e9e
Publikováno v:
Journal of the Science of Food and Agriculture. 89:1625-1633
BACKGROUND: Pre-rigor fillets of Atlantic salmon were either superchilled or chilled prior to packaging in air or in modified atmosphere (MAP, 60% CO2/40% N2) with a CO2 emitter, in 5.3 L high-density polyethylene trays with three to four layers of f
Autor:
Bjørn Christian Schirmer, Trond Møretrø, Solveig Langsrud, Mats Carlehög, Tove Maugesten, Ragnhild Heiberg, Thomas Eie
Publikováno v:
International Journal of Food Microbiology. 133:154-160
The aim of this study was to evaluate a novel packaging method for fresh fish and to determine its effect on the bacterial growth in fresh salmon. Fresh salmon was packed with a small amount of 100% CO 2 (gas/product ratio 0.2/1.0 v/v) and a brine so
Publikováno v:
International Dairy Journal. 15:355-362
The oxidative stability of cream cheese stored in thermoformed trays made of amorphous polyethylene terephtalate (A-PET)/polyethylene (PE), polystyrene (PS)/Ethylene-vinylalcohol copolymer (EVOH)/PE and Polypropylene (PP)/PE with different depth (25,
Publikováno v:
Poultry Science. 83:1240-1248
Mechanically deboned turkey meat (MDTM) was stored in different packaging materials (film produced with natural antioxidant (alpha-tocopherol) or synthetic antioxidant) at -20 degrees C for 12 mo in a vacuum, modified atmosphere, or air. One-half of
Publikováno v:
Packaging Technology and Science. 17:165-174
A comparison was made of the effect of different packaging materials on bacterial growth, off-odour, pH and colour of chicken breast fillets stored at 4°C. For one of the packaging materials, the effects of temperature (4°C and 8°C) and initial ox
Publikováno v:
Packaging Technology and Science. 17:43-52
A comparison was made of oxygen barrier properties and wall thickness distribution of different thermoformed trays. The thermoformed trays were manufactured with three drawing depths and two different thermoforming methods; with and without plug-assi
Publikováno v:
Journal of food science. 77(1)
Atlantic salmon were subjected to minimal preslaughter crowding stress (Control), short-term crowding for 20 min (SS-group), or long-term crowding for 24 h (LS-group). The fish were filleted prerigor, cut into 270 g pieces, and packaged in modified a
Autor:
Steve Werblow, Micha Noah, Ralph A. Simmons, George W. Arndt, William E. Franklin, Terrie K. Boguski, Paul Fry, Thomas Eie, Karen M. Schaich, Robert R. Luise, Diana Twede
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02c0f372db65869ee2747a3c045c2d93
https://doi.org/10.1002/9780470541395.ch11
https://doi.org/10.1002/9780470541395.ch11
Publikováno v:
Journal of food science. 74(6)
Pieces of prerigor salmon fillets were packaged in modified atmosphere (60% CO(2) and 40% N(2)) and in vacuum. The MA packages had a gas to product volume ratio (g/p ratio) of 3/1 (traditional MAP) and 1/1 (packaged with a CO(2) emitter). All the sam