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Susceptibility of Escherichia coli and Clostridium perfringens to sucrose monoesters of capric and lauric acid
inhibition ester fatty acids
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2015/7/2
The sucrose monoesters of capric and lauric acid were tested for their antibacterial activity towards two foodborne enteropathogenic bacteria ?Escherichia coli (CCM 3954 ?serotype O6 and E22 ?serotype...
Stability of Chicken IgY Antibodies Freeze-Dried in the Presence of Lactose,Sucrose and Threalose
ELISA freeze-drying IgY lactose sucrose threalose
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2009/7/30
Freeze-drying is used as a method to stabilize proteins. The process itself may however cause protein unfolding and denaturation, but the risk is reduced if a stabilizing agent is added prior to free...