메뉴 건너뛰기




Volumn 81, Issue 9, 2003, Pages 1099-1104

Controlled diffusion of an antimicrobial peptide from a biopolymer film

Author keywords

Agarose gel; Apparent diffusion coefficient; Desorption; HPMC film; Nisin

Indexed keywords

BACTERIA; DIFFUSION; GELS; GROWTH KINETICS; PATHOLOGY; POLYPEPTIDES; POLYSACCHARIDES;

EID: 0346785389     PISSN: 02638762     EISSN: None     Source Type: Journal    
DOI: 10.1205/026387603770866245     Document Type: Article
Times cited : (21)

References (19)
  • 1
    • 0035184602 scopus 로고    scopus 로고
    • The effect of fatty acid content on water vapour and carbon dioxide transmissions of cellulose-based edible films
    • Ayranci, E. and Tunc, S., 2001, The effect of fatty acid content on water vapour and carbon dioxide transmissions of cellulose-based edible films, Food Chem, 72: 231-236.
    • (2001) Food Chem , vol.72 , pp. 231-236
    • Ayranci, E.1    Tunc, S.2
  • 2
    • 0034841002 scopus 로고    scopus 로고
    • Antimicrobial, mechanical and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids
    • Cagri, A., Ustunol, Z. and Ryser, E.T., 2001, Antimicrobial, mechanical and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids, J Food Sci, 66(6): 865-870.
    • (2001) J Food Sci , vol.66 , Issue.6 , pp. 865-870
    • Cagri, A.1    Ustunol, Z.2    Ryser, E.T.3
  • 3
    • 0035050262 scopus 로고    scopus 로고
    • Anti-microbial edible packaging based on cellulose ethers, fatty and nisine incorporation to inhibit Listeria innocua and Staphylococcus aureus
    • Coma, V., Sebti, I., Pardon, P., Deschamp, A. and Pichavant, F.H., 2001, Anti-microbial edible packaging based on cellulose ethers, fatty and nisine incorporation to inhibit Listeria innocua and Staphylococcus aureus, J Food Prot, 64(4): 470-475.
    • (2001) J Food Prot , vol.64 , Issue.4 , pp. 470-475
    • Coma, V.1    Sebti, I.2    Pardon, P.3    Deschamp, A.4    Pichavant, F.H.5
  • 4
    • 0004020231 scopus 로고
    • 2nd edition (Oxford University Press, Oxford, UK)
    • Cranck, J., 1975, The Mathematics of Diffusion, 2nd edition (Oxford University Press, Oxford, UK).
    • (1975) The Mathematics of Diffusion
    • Cranck, J.1
  • 5
    • 0343807463 scopus 로고    scopus 로고
    • Temperature effect on the moisture sorptions isotherms for methylcellulose and ethylcellulose films
    • De la Cruz, G.V., Torres, J.A. and Martín-Polo, M.O., 2001, Temperature effect on the moisture sorptions isotherms for methylcellulose and ethylcellulose films, J Food Eng, 48: 91-94.
    • (2001) J Food Eng , vol.48 , pp. 91-94
    • De la Cruz, G.V.1    Torres, J.A.2    Martín-Polo, M.O.3
  • 7
    • 0001295294 scopus 로고
    • Transport of salt and water during salting of cheese. 1. Analysis of the processeds involved
    • Geurts, T.J., Walstra, P. and Mulder, H., 1974, Transport of salt and water during salting of cheese. 1. Analysis of the processeds involved, Neth Milk Dairy J, 28: 102-109.
    • (1974) Neth Milk Dairy J , vol.28 , pp. 102-109
    • Geurts, T.J.1    Walstra, P.2    Mulder, H.3
  • 8
    • 85005622311 scopus 로고
    • Determination of sorbic acid diffusivity in model food gels
    • Giannakopoulos, A. and Guilbert, S., 1986, Determination of sorbic acid diffusivity in model food gels, J Food Tech, 21: 339-353.
    • (1986) J Food Tech , vol.21 , pp. 339-353
    • Giannakopoulos, A.1    Guilbert, S.2
  • 9
    • 0034293937 scopus 로고    scopus 로고
    • Effect of charge on protein diffusion in hydrogels
    • Hirota, H., Kumaki, Y., Narita, T., Gong, J.P. and Osada, Y., 2000, Effect of charge on protein diffusion in hydrogels, J Phys Chem, 104: 9898-9903.
    • (2000) J Phys Chem , vol.104 , pp. 9898-9903
    • Hirota, H.1    Kumaki, Y.2    Narita, T.3    Gong, J.P.4    Osada, Y.5
  • 10
    • 84985222701 scopus 로고
    • Water vapor permeability of an edible, fatty acids, bilayer film
    • Kamper, S.L. and Fennema, O., 1984, Water vapor permeability of an edible, fatty acids, bilayer film, J Food Sci, 49: 1482-1485.
    • (1984) J Food Sci , vol.49 , pp. 1482-1485
    • Kamper, S.L.1    Fennema, O.2
  • 11
    • 0034705682 scopus 로고    scopus 로고
    • Diffusion of lysozyme in gels and liquids a general approach for the determination of diffusion coefficients using holographic laser interferometry
    • Mattisson, C., Roger, P., Jönsson, B., Axelsson, A. and Zacchi, G., 2000, Diffusion of lysozyme in gels and liquids a general approach for the determination of diffusion coefficients using holographic laser interferometry, J Chromatogr, 743: 151-167.
    • (2000) J Chromatogr , vol.743 , pp. 151-167
    • Mattisson, C.1    Roger, P.2    Jönsson, B.3    Axelsson, A.4    Zacchi, G.5
  • 12
    • 0033462808 scopus 로고    scopus 로고
    • Mass diffusivity of food products
    • Mittal, G.S., 1999, Mass diffusivity of food products, Food Rev Int, 15(1): 19-66.
    • (1999) Food Rev Int , vol.15 , Issue.1 , pp. 19-66
    • Mittal, G.S.1
  • 13
    • 0032066825 scopus 로고    scopus 로고
    • Kinetic and equilibrium processes in the formation and melting of agarose gels
    • Mohammed, Z.H., Hember, M.W.N., Richardson, R.K. and Morris, E.R., 1998, Kinetic and equilibrium processes in the formation and melting of agarose gels, Carbohyd Polym, 36: 15-26.
    • (1998) Carbohyd Polym , vol.36 , pp. 15-26
    • Mohammed, Z.H.1    Hember, M.W.N.2    Richardson, R.K.3    Morris, E.R.4
  • 14
    • 0032192261 scopus 로고    scopus 로고
    • Incorporation of food-grade antibacterial compounds into biodegradable packaging films
    • Padgett, T., Han, I.Y. and Dawson, P.L., 1998, Incorporation of food-grade antibacterial compounds into biodegradable packaging films, J Food Prot., 61(10): 1330-1335.
    • (1998) J Food Prot. , vol.61 , Issue.10 , pp. 1330-1335
    • Padgett, T.1    Han, I.Y.2    Dawson, P.L.3
  • 15
    • 0002223948 scopus 로고
    • Solute diffusivities in leaching processes
    • Schwartzberg, H.G. and Chao, R.Y., 1982, Solute diffusivities in leaching processes, Food Technol, 2: 73-86.
    • (1982) Food Technol , vol.2 , pp. 73-86
    • Schwartzberg, H.G.1    Chao, R.Y.2
  • 17
    • 0036680879 scopus 로고    scopus 로고
    • Active edible polysaccharide coating and interactions between solution coating compounds
    • Sebti, I. and Coma, V., 2002, Active edible polysaccharide coating and interactions between solution coating compounds, Carbohyd Polym, 49(2): 139-144.
    • (2002) Carbohyd Polym , vol.49 , Issue.2 , pp. 139-144
    • Sebti, I.1    Coma, V.2
  • 18
    • 0343867251 scopus 로고    scopus 로고
    • Water and salt diffusion during cheese ripening: Effect of the external and internal resistance to mass transfer
    • Simal, S., Sanchez, E.S., Bon, J., Femenia, A. and Rossello, C., 2001, Water and salt diffusion during cheese ripening: effect of the external and internal resistance to mass transfer, J. Food Eng, 48: 269-275.
    • (2001) J. Food Eng , vol.48 , pp. 269-275
    • Simal, S.1    Sanchez, E.S.2    Bon, J.3    Femenia, A.4    Rossello, C.5
  • 19
    • 0033942042 scopus 로고    scopus 로고
    • Effects of lipids on mechanical and moisture barrier properties of edible gellan film
    • Yang, L. and Paulson, A.T., 2000, Effects of lipids on mechanical and moisture barrier properties of edible gellan film, Food Res Int. 33: 571-578.
    • (2000) Food Res Int. , vol.33 , pp. 571-578
    • Yang, L.1    Paulson, A.T.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.