Essays about: "Myoglobin"

Found 4 essays containing the word Myoglobin.

  1. 1. Nitrittillsatser i charkuterivaror : fördelar, nackdelar och alternativ

    University essay from SLU/Dept. of Food Science

    Author : Ida Pettersson ; [2012]
    Keywords : nitrit; nitrat; E250; tillsatser; livsmedel; charkuterivaror; korv;

    Abstract : Nitrittillsatser i charkuterivaror har under lång tid använts för sina färggivande, sensoriska, antibakteriella och konserverande egenskaper. Dess färggivande egenskaper beror på re- aktioner med muskelproteinet myoglobin, vilket leder till bildande av rosa nitrosyl- myoglobin. READ MORE

  3. 2. Binding & Release of Biomolecules from Hyaluronic Acid Macrogels with Cetylpyridinium Chloride as a Model Surfactant

    University essay from Institutionen för farmaci

    Author : Sara Sandell; [2011]
    Keywords : hyaluronic acid; cetylpyridinium chloride; binding; release; biomolecules; macrogel;

    Abstract : The purpose of this master thesis project was to investigate the penetration ofbiomolecules into hyaluronic acid (HA) macrogels. The investigations were performedboth in the presence and in the absence of the non-biodegradable surfactantcetylpyridinium chloride (CPC), which earlier has proved to form a micelle-rich shellat the gel surface. READ MORE

  4. 3. Fodrets inverkan på resultatet vid undersökning av förekomst av ockult blod i avföringen hos hund

    University essay from SLU/Dept. of Clinical Sciences

    Author : Maja Öhman; [2007]
    Keywords : ockult blod; avföring; peroxidastest;

    Abstract : Hemoplus® (Sarstedt, Nümbrecht, Tyskland) is a guaiac-based fecal occult blood test developed for human medicine. Guaiac-based tests make use of the pseudoperoxidase activity of hemoglobin so the test is not specific for human hemoglobin and can therefore be used in veterinary medicine. READ MORE

  5. 4. Problem med röda hamburgare efter tillagning : bakgrund och möjliga lösningar

    University essay from SLU/Dept. of Food Science

    Author : Carina Gossas; [2006]
    Keywords : hamburgare; röd färg; minolta; a*-värden; myoglobin; DFD-kött; kryddor; bakterier;

    Abstract : Persistent pink in beef patties and hamburgers is a problem in the meat industry that has been known for a few decades. It is a costly problem as it can give rejections of food by consumers. Studies around the world have tried to solve the problem but it still remains a mystery. There are many different theories of what is causing the red colour. READ MORE