Results 21 to 30 of about 1,008,053 (335)
Influence of sodium chloride on wine yeast fermentation performance [PDF]
, 2010 This paper concerns research into the influence of salt (sodium chloride) on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae.
Gioulioti, Anna +5 more
core +3 more sources
SODIUM CHLORIDE CONTENT IN MEAT PRODUCTS
Archives of Veterinary Medicine, 2013 Table salt is the first food additive and its preserving eff ects are well known since long time ago. Because of its role in everyday diet, table salt is one of the fi rst products designated as “functional food”.
Nadežda Prica +4 more
doaj +1 more source
Stability of Diluted Adenosine Solutions in Polyolefin Infusion Bags [PDF]
, 2013 Background Intravenous or intracoronary adenosine is used in the cardiac catherization lab to achieve maximal coronary blood flow and determine fractional flow reserve.
Almagambetova, Elise +3 more
core +2 more sources
Pharmaceutical Technology in Hospital Pharmacy, 2018 Many publications described sodium thiosulfate used to prevent the renal toxicity induced by cisplatin hyperthermic intraperitoneal chemotherapy.
D’Huart Elise +5 more
doaj +1 more source
MORPHOLOGY AND COMPOSITION OF THE INTERFACE BOUNDARY OF SODIUM CHLORIDE SINGLE CRYSTALS WITH LEAD
Физико-химические аспекты изучения кластеров, наноструктур и наноматериалов, 2021 The interface between liquid lead and sodium chloride after cooling and breaking the contact was investigated by the electron microscopy and X-ray spectral analysis.
A.Kh. Dyshekova +4 more
doaj +1 more source
Acta Scientiarum: Technology, 2015 Cured meat products, such as Italian salami, exhibit high levels of sodium from NaCl, added to ensure flavor and texture. Studies indicates a close relationship between the consumption of these products and hypertension and cardiovascular diseases.
Claudia Fieira +2 more
doaj +1 more source
Applied Food Research, 2021 The flatbread was prepared by varying concentrations of sodium chloride and potassium chloride of 0.0, 0.5, 1.0, 1.5 and 2.0%. The flatbread was investigated for physiochemical, textural, and other quality characteristics.
Ufaq Fayaz +5 more
doaj +1 more source
FABRICATION OF BRINE – SALTED TELEMEA CHEESE WITH DIFFERENT PROPORTIONS OF NaCl/KCl
Agricultura, 2018 Sodium chloride is an indispensable constituent of white brined cheeses. It is involved in flavor and hardness improving, water activity and bitterness reducing, controls the enzymatic activity and bacterial growth and contributes to cheese preservation.
Elisabeta Botez +3 more
doaj +1 more source
Stability of diluted adenosine solutions in polyvinyl chloride infusion bags [PDF]
, 2011 Purpose The stability of diluted adenosine solutions in polyvinyl chloride infusion bags was studied. Methods Adenosine 50-, 100-, and 220-μg/mL solutions were prepared in 50-mL polyvinyl chloride (PVC) infusion bags containing 0.9% sodium chloride ...
Bollinger, Jessica E. +3 more
core +2 more sources
Cystic fibrosis: model of pathogenesis based on the apical membrane potential [PDF]
Medicinski Glasnik, 2015 A simple model of cystic fibrosis (CF) is proposed, based on the apical membrane (ApM) potential. The ApM of epithelial cells is highly permeable to sodium and activation of CFTRs makes it permeable to chloride.
Beatrica Kurbel +2 more
doaj