Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 17, 2011, Pages 9484-9490

  Aly, Samar ^a,b   Floury, Juliane ^a,b   Famelart, Marie Hélène ^a,b   Madec, Marie Noëlle ^a,b   Dupont, Didier ^a,b   Le Gouar, Yann ^a,b   Lortal, Sylvie ^a,b   Jeanson, Sophie ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

cheese; diffusion; ELISA; microstructure; modeling; nisin

Indexed keywords

APPARENT DIFFUSION COEFFICIENT; BACTERIOCINS; ELISA; ENZYMATIC REACTION; ENZYME LINKED IMMUNOSORBENT ASSAY; FICK'S LAW; MACROSTRUCTURES; NISIN; PROFILE CONCENTRATION; RETENTATE; RIPENING PROCESS; SALT DIFFUSION;

BLOOD VESSELS; CONFOCAL MICROSCOPY; MICROSTRUCTURE; PEPTIDES; SURFACE DIFFUSION;

ANTIBIOTICS;

NISIN;

ARTICLE; CHEESE; CHEMISTRY; CONFOCAL MICROSCOPY; DIFFUSION; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY;

CHEESE; DIFFUSION; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; MICROSCOPY, CONFOCAL; NISIN; PHYSICOCHEMICAL PHENOMENA;

EID: 80052572357     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2008474     Document Type: Article

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