Role of lipid phase composition and cell surface hydrophobicity in high pressure inactivation of Lactobacillus plantarum in emulsions
- Weitere Titel
-
Die Rolle der Lipidphasenzusammensetzung und Oberflächenhydrophobizität bei der Hochdruckinaktivierung von Lactobacillus plantarum in Emulsionen
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
München, Technische Universität München, Dissertation, 2018
- Klassifikation
-
Technische Chemie
- Schlagwort
-
Emulsions
Lactobacillus plantarum
Species
- Ereignis
-
Veröffentlichung
- (wo)
-
München
- (wer)
-
Universitätsbibliothek der TU München
- (wann)
-
2018
- Urheber
-
Kafka, Thomas Anton
- Beteiligte Personen und Organisationen
-
Vogel, Rudi F.
Vogel, Rudi F.
Gebhardt, Ronald
- URN
-
urn:nbn:de:bvb:91-diss-20180730-1429554-1-8
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:50 MEZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Kafka, Thomas Anton
- Vogel, Rudi F.
- Gebhardt, Ronald
- Universitätsbibliothek der TU München
Entstanden
- 2018
Ähnliche Objekte (12)
Effect of fat contact and changes in the aqueous phase of emulsions on high pressure inactivation of <i>Lactobacillus plantarum</i>
Interaction between Lactobacillus hordei, Lactobacillus nagelii and Saccharomyces cerevisiae isolates from water kefir
Assertiveness of <i>Lactobacillus sakei</i> and <i>Lactobacillus curvatus</i> in raw sausage fermentations
Dissection of the molecular mechanism of hop inhibition in Lactobacillus brevis
Stress-induced phenotypic and proteomic plasticity of <em>Lactobacillus paracasei </em>subsp. <em>paracasei</em> F19
High pressure temperature inactivation of Clostridium botulinum endospores in low-acid foods and food model systems
Combination of bacteriophage lysins and high hydrostatic pressure for the inactivation of Listeria monocytogenes and Staphylococcus aureus
Mechanisms of hop inhibition, tolerance and adaptation in Lactobacillus brevis
Role of TcyB and Gpo in the maintenance of redox homeostasis and adaptation to oxidative stress in Lactobacillus sanfranciscensis
High pressure thermal inactivation of Clostridium botulinum type E endospores – kinetic modeling and mechanistic insights
In situ production and functional properties of exopolysaccharides from acetic acid bacteria in baking applications
Microbial biodiversity of traditional Beninese sorghum beer starter and multi-stage fermentation for beer safety and flavor improvement
Effect of fat contact and changes in the aqueous phase of emulsions on high pressure inactivation of <i>Lactobacillus plantarum</i>
Interaction between Lactobacillus hordei, Lactobacillus nagelii and Saccharomyces cerevisiae isolates from water kefir
Assertiveness of <i>Lactobacillus sakei</i> and <i>Lactobacillus curvatus</i> in raw sausage fermentations
Dissection of the molecular mechanism of hop inhibition in Lactobacillus brevis
Stress-induced phenotypic and proteomic plasticity of <em>Lactobacillus paracasei </em>subsp. <em>paracasei</em> F19
High pressure temperature inactivation of Clostridium botulinum endospores in low-acid foods and food model systems
Combination of bacteriophage lysins and high hydrostatic pressure for the inactivation of Listeria monocytogenes and Staphylococcus aureus
Mechanisms of hop inhibition, tolerance and adaptation in Lactobacillus brevis
Role of TcyB and Gpo in the maintenance of redox homeostasis and adaptation to oxidative stress in Lactobacillus sanfranciscensis
High pressure thermal inactivation of Clostridium botulinum type E endospores – kinetic modeling and mechanistic insights
In situ production and functional properties of exopolysaccharides from acetic acid bacteria in baking applications
Microbial biodiversity of traditional Beninese sorghum beer starter and multi-stage fermentation for beer safety and flavor improvement
Effect of fat contact and changes in the aqueous phase of emulsions on high pressure inactivation of <i>Lactobacillus plantarum</i>
Interaction between Lactobacillus hordei, Lactobacillus nagelii and Saccharomyces cerevisiae isolates from water kefir
Assertiveness of <i>Lactobacillus sakei</i> and <i>Lactobacillus curvatus</i> in raw sausage fermentations
Dissection of the molecular mechanism of hop inhibition in Lactobacillus brevis
Stress-induced phenotypic and proteomic plasticity of <em>Lactobacillus paracasei </em>subsp. <em>paracasei</em> F19
High pressure temperature inactivation of Clostridium botulinum endospores in low-acid foods and food model systems
Combination of bacteriophage lysins and high hydrostatic pressure for the inactivation of Listeria monocytogenes and Staphylococcus aureus
Mechanisms of hop inhibition, tolerance and adaptation in Lactobacillus brevis
Role of TcyB and Gpo in the maintenance of redox homeostasis and adaptation to oxidative stress in Lactobacillus sanfranciscensis
High pressure thermal inactivation of Clostridium botulinum type E endospores – kinetic modeling and mechanistic insights
In situ production and functional properties of exopolysaccharides from acetic acid bacteria in baking applications