Search Results for Lysozyme.

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Development of pH-controlled triggering mechanisms for controlled release of lysozyme için kapak resmi
Development of pH-controlled triggering mechanisms for controlled release of lysozyme
Development of pH-controlled triggering mechanisms for controlled release of lysozyme
by 
Boyacı, Derya.
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Development of pH controlled triggering mechanisms for controlled release of lysozyme/ Boyacı
Rafta:
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications için kapak resmi
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications
by 
Sözbilen, Gözde Seval, author.
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Exploring lysozyme nisin antimicrobial synergy at different conditions for novel food applications /
Rafta:
Development of lysozy incorporated antimicrobial zein films and evaluation of their effectson quality of cold stored burgers için kapak resmi
Development of lysozy incorporated antimicrobial zein films and evaluation of their effectson quality of cold stored burgers
Development of lysozy incorporated antimicrobial zein films and evaluation of their effectson quality of cold stored burgers
by 
Uysal, İlke.
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Lysozyme.
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Investigation of biological roles of neuraminidase 3 and N-acetylgalactosaminyltransferase enzymes in glycolipid metabolism için kapak resmi
Investigation of biological roles of neuraminidase 3 and N-acetylgalactosaminyltransferase enzymes in glycolipid metabolism
Investigation of biological roles of neuraminidase 3 and N-acetylgalactosaminyltransferase enzymes in glycolipid metabolism
by 
Basırlı, Hatice Hande, author.
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Lysozyme.
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Production of functional packaging materials by use of biopreservatives için kapak resmi
Production of functional packaging materials by use of biopreservatives
Production of functional packaging materials by use of biopreservatives
by 
Mecitoğlu Güçbilmez, Çiğdem.
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Lysozyme.
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Innovative food applications of novel multifunctional active edible gel fillings and coatings için kapak resmi
Innovative food applications of novel multifunctional active edible gel fillings and coatings
Innovative food applications of novel multifunctional active edible gel fillings and coatings
by 
Barış Kavur, Pelin, author.
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containing synergetic antimicrobials, nisin and lysozyme, and antibrowning agent ascorbic acid (each at 1% in
Rafta:
Structure and gas transmission properties of surface modified food packaging materials by layer-by-layer assembly için kapak resmi
Structure and gas transmission properties of surface modified food packaging materials by layer-by-layer assembly
Structure and gas transmission properties of surface modified food packaging materials by layer-by-layer assembly
by 
Koca, Nazan, author.
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(GA) (0.2 % w/v) and lysozyme (LZ) (0.2 % w/v) iota carrageenan (IC) (0.2 % w/v) were investigated as
Rafta:
Development of functional composite edible packaging materials for controlled release of bioactive substances için kapak resmi
Development of functional composite edible packaging materials for controlled release of bioactive substances
Development of functional composite edible packaging materials for controlled release of bioactive substances
by 
Arcan, İskender, author.
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17 fold lower lysozyme release rates than the controls. The lysozyme release rates of composites
Rafta:
Preparation And Characterization of Antimicrobial Polymeric Films For Food Packaging Applications için kapak resmi
Preparation And Characterization of Antimicrobial Polymeric Films For Food Packaging Applications
Preparation And Characterization of Antimicrobial Polymeric Films For Food Packaging Applications
by 
Gemili, Seyhun
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% lysozyme. Increasing CA content in the casting solution decreased the porosity of the films, hence, reduced
Rafta:
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters için kapak resmi
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters
by 
Üstok, Fatma Işık.
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these, lysozyme enzyme treatment was determined as the most effective method. Optimisation studies were
Rafta:
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health için kapak resmi
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health
by 
Boyacı, Derya, author.
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Alıntı: 
starch (RS), candelilla wax (CW) and soy protein isolate (SPI) were incorporated with lysozyme (LYS) and
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