Nitrite-free and low-nitrite meat-curing systems were developed to eliminate or reduce nitrite in frankfurter-type sausages. Different composite meat-curing mixtures were formulated using cochineal and paprika as natural colorants, sodium hypophosphite (SHP) as antimicrobial agent, butylated hydroxyanisole (BHA) as antioxidant and
Langmuir : the ACS journal of surfaces and colloids, 27(11), 7052-7058 (2011-04-28)
We present an examination of palladium (Pd) nanoparticle growth on genetically modified tobacco mosaic virus (TMV1cys) nanotemplates via in situ small-angle X-ray scattering (SAXS). Specifically, we examine the role of the TMV1cys templates in Pd nanoparticle formation through the electroless
Beta 2-Microglobulin (beta 2 m) dissociated from surface HLA class I complex following exposure of cells to low pH and was detected in supernatant by radioimmunoprecipitation with specific monoclonal antibodies (mAbs). As the concn of beta 2m in supernatant increased
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