Characterization of Molecular Mobility in Carbohydrate Food Systems by NMR

2008 ◽  
pp. 1703-1712 ◽  
Author(s):  
Pavinee Chinachoti ◽  
Elena Vittadini ◽  
Pathama Chatakanonda ◽  
Yael Vodovotz
Keyword(s):  
Molecular Mobility ◽  
Food Systems

Interfacial characterization of food systems

1995 ◽  
pp. 1-22 ◽  
Author(s):  
D.T. Wasan ◽  
K. Koczo ◽  
A.D. Nikolov
Keyword(s):  
Food Systems

scholarly journals Solid-State Characterization of Candesartan Cilexetil (TCV-116): Crystal Structure and Molecular Mobility.

1999 ◽  
Vol 47 (2) ◽  
pp. 182-186 ◽  
Author(s):  
Hirokazu MATSUNAGA ◽  
Taro EGUCHI ◽  
Koji NISHIJIMA ◽  
Toshio ENOMOTO ◽  
Kazumichi SASAOKI ◽  
...  
Keyword(s):  
Crystal Structure ◽  
Solid State ◽  
Molecular Mobility ◽  
Candesartan Cilexetil ◽  
Solid State Characterization

Biochemical and Genetic Characteristics of Bacteriocins of Food-Associated Lactic Acid Bacteria

1993 ◽  
Vol 56 (4) ◽  
pp. 338-356 ◽  
Author(s):  
CATHERINE G. NETTLES ◽  
SUSAN F. BAREFOOT
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Biochemical Properties ◽  
Genetic Characteristics ◽  
Genetic Level ◽  
Hydropathic Index

Numerous strains of lactic acid bacteria associated with food systems are capable of producing bacteriocins, or antibacterial proteins with activity against foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, and Clostridium botulinum. Recently, considerable emphasis has been placed on the identification of these proteins and their biochemical properties, including spectrum of activity, production conditions, purification procedures, amino acid composition, amino acid sequence, and modes of action. Advances in genetic engineering techniques have facilitated the characterization of these proteins at. the genetic level, providing information on hydropathic index, protein synthesis and structure, immunity determinants for resistance and/or tolerance, and cloning of bacteriocin genes into other organisms. Prior to the utilization of bacteriocins and/or the producer organism in food systems, a thorough understanding of the physical, biochemical, and genetic properties is required. Additional parameters for use of bacteriocins and bacteriocin-producing organisms in food systems also are discussed.

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