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Träfflista för sökning "(WFRF:(Sandberg A)) srt2:(1990-1999) srt2:(1995)"

Sökning: (WFRF:(Sandberg A)) srt2:(1990-1999) > (1995)

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  • Ciusani, E., et al. (författare)
  • Analysis of HLA-Class II DQA1, DQB1, DRB1 and DPB1 in Italian Multiple Sclerosis Patients
  • 1995
  • Ingår i: European journal of immunogenetics. - 0960-7420 .- 1365-2370. ; 22:2, s. 171-178
  • Tidskriftsartikel (refereegranskat)abstract
    • We studied the allelic constitution at the HLA class II DQA1, DQB1, DRB1 and DPB1 in 94 Italian multiple sclerosis (MS) patients and 98 controls. No significant increase in the frequency of DR2 alleles was detected among MS patients, as previously observed both in European and some Italian studies. A slight increase was found for the DQA1*0301 and DQB1*0602 alleles in the MS patients. No significant association was found with the glutamine residue at position 34 of the DQ alpha chain, which was noted previously in MS patients from northern Europe.
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  • Marklinder, Ingela, et al. (författare)
  • Degradation of phytate by using varied sources of phytases in an oat-based nutrient solution fermented by Lactobacillus plantarum strain 299 V
  • 1995
  • Ingår i: Food microbiology (Print). - 0740-0020 .- 1095-9998. ; 12:6, s. 487-495
  • Tidskriftsartikel (refereegranskat)abstract
    • A formula has previously been developed for an oat-based nutrient solution, fermented by Lactobacillus plantarum strain 299 V, to be used as a probiotica for people with a damaged intestinal microflora. Oats are nutritious and rich in minerals, but also contain large amounts of phytate (myoinositol hexaphosphate), which is one of the main inhibitors of absorption of iron and zinc in humans. The effects of phytases of varied sources (malted barley flour, malted oat flour, rye sour dough and of wheat phytase and phytase from Asperigillus niger), on the phytate degradation, acidity, bacterial counts and aroma of the oat-based nutrient solution were studied. The degradation of phytate varied between 100% and 72% of the initial value, depending on the source of phytase added. Malted barley flour and malted oat flour had the same capacity for degrading phytate in oats. The rate of pH decrease, final pH values, acidity, and viable counts of lactic acid bacteria varied in the solutions depending on the source of phytase. The most efficient phytate degradation was achieved by adding phytase from A. niger to the oat-based nutrient solution. However, by using the enzyme, the nutrient solution became bitter tasting and had low counts of lactic acid bacteria. (C) 1995 Academic Press Limited
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  • Resultat 1-14 av 14

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