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Visar resultat 21 - 25 av 1737 avhandlingar som matchar ovanstående sökkriterier.

1. 21. Properties of Interfacial Proteinaceous Films with Emphasis on Oral Systems

   Författare :Cecilia Hahn Berg; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; trypsin; SDS elutability; statherin; salivary proteins; salivary pellicle; proline-rich proteins; plaque control; mucins; microbial adhesion; lubrication; krillase; intraoral friction; hydroxyapatite; gelatin; exchange; enzymes; ellipsometry; dental plaque; degradation; colloidal probe; calcium-induced precipitation; adsorption; atomic force microscopy; total internal reflectance fluorescence spectroscopy;

   Sammanfattning : The present thesis addresses three issues related to proteinaceous films at solid/liquid interfaces: adsorption, lubrication and enzymatic interactions. Most of the work has been devoted to oral systems. In addition, gelatin has been investigated as a model protein. LÄS MER

3. 22. Droplet microfluidics for directed evolution of biocatalysts

   Författare :Staffan Sjöström; Helene Andersson Svahn; Florian Hollfelder; KTH; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Droplet microfluidics; Enzymes; directed evolution; high throughput screening; Bioteknologi; Biotechnology;

   Sammanfattning : Biocatalysts, biologically derived catalysts, are of great importance for a wide range of industrial applications. They are used in the production of for example foods, pharmaceuticals and biofuels. Improving biocatalysts commonly relies on directed evolution, i.e. LÄS MER

4. 23. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure

   Författare :Katarina Wikström; Malmö Experimentell patologi; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; mixograph; multivariate analysis; stress relaxation; uniaxial flow; biaxial flow; baking quality; extensional flow; enzymes; Dough; rheology; Livsmedelsteknik;

   Sammanfattning : The effects on dough rheology at large deformations in elongational flow and shear flow have been studied. The results are related to bread making quality in terms of bread volume and to the physical structure of the dough. A new method for evaluation of an instrumented mixograph is reported. LÄS MER

5. 24. Functional studies of deubiquitinating enzymes

   Författare :Bin Zhao; Karolinska Institutet; Karolinska Institutet; []
   Nyckelord :;

   Sammanfattning : The attachment of ubiquitin to substrate proteins is a key process in regulating cellular events such as cell cycle progression, signal transduction, differentiation, apoptosis, and the clearance of misfolded or aberrant proteins. Like other post-translational modifications, ubiquitination is also reversible. LÄS MER

7. 25. Enzymatic synthesis of lipids containing omega-3 fatty acids

   Författare :Ann-Marie Lyberg; Bioteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; enzymologi; Proteiner; enzymology; Proteins; Enzymes; DHA; EPA; Biotechnology; Bioteknik;

   Sammanfattning : Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are omega-3 fatty acids, which have health promoting effects. Since they are highly prone to oxidation, they should be protected, in particular DHA. LÄS MER