Method of preservation and type of protective agent strongly influence probiotic properties of Lactococcus lactis: A complete process of probiotic preparation manufacture and use.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.09.033
Abstract: In order to assess the essential probiotic properties of a strain dedicated for administration in humans and animals, characteristics of finally formulated products, rather than the cells solely, seems to be of crucial importance. In… read more here.
Keywords: type protective; probiotic properties; manufacture; preservation type ... See more keywords
Efficient Fmoc-Protected Amino Ester Hydrolysis Using Green Calcium(II) Iodide as a Protective Agent
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DOI: 10.3390/molecules27092788
Abstract: In order to modify amino acids, the C-terminus carboxylic acid usually needs to be protected, typically as a methyl ester. However, standard cleavage of methyl esters requires either highly basic or acidic conditions, which are… read more here.
Keywords: ester; ester hydrolysis; protective agent; calcium iodide ... See more keywords