scholarly journals Microstructure of Buckwheat and Barley During Malting Observed by Confocal Scanning Laser Microscopy and Scanning Electron Microscopy

2007 ◽  
Vol 113 (1) ◽  
pp. 34-41 ◽  
Author(s):  
H.H. Wijngaard ◽  
S. Renzetti ◽  
E.K. Arendt
2018 ◽  
Vol 1 (2) ◽  
pp. 106
Author(s):  
Yolazenia Yolazenia ◽  
Bestari Jaka Budiman ◽  
Dolly Irfandy

Banyak dilaporkan kegagalan pengobatan pada rinosinusitis kronis (RSK) disebabkan resistensi terhadap antibiotik. Beberapa penelitian menunjukkan bahwa biofilm bakteri berperan penting pada etiologi dan persistensi dari RSK. Penulisan tinjauan pustaka ini adalah untuk mengetahui implikasi biofilm bakteri pada penderita RSK. Rinosinusitis kronis adalah penyakit inflamasi mukosa hidung dan sinus paranasal yang berlangsung dalam waktu lebih dari 12 minggu. Biofilm adalah suatu struktur komunitas sel-sel bakteri yang ditutupi oleh matriks polimer yang dihasilkan sendiri dan menempel pada permukaan. Berbagai penelitian menunjukkan terdapatnya biofilm bakteri pada mukosa sinonasal penderita RSK dan berhubungan dengan resistensi terhadap pengobatan dengan antibiotika. Berbagai pemeriksaan untuk mendeteksi biofilm yaitu Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), Confocal Scanning Laser Microscopy (CSLM), modifikasi Calgary Biofilm Device Assay, Tube Method dan Congo Red Agar Method. Beberapa terapi potensial untuk mengatasi biofilm pada RSK sedang berkembang.


1995 ◽  
Vol 104 (6) ◽  
pp. 946-952 ◽  
Author(s):  
Milind Rajadhyaksha ◽  
Melanie Grossman ◽  
Dina Esterowitz ◽  
Robert H. Webb ◽  
R Rox Anderson

2001 ◽  
Vol 68 (3) ◽  
pp. 417-427 ◽  
Author(s):  
MARK A. E. AUTY ◽  
MYRA TWOMEY ◽  
TIMOTHY P. GUINEE ◽  
DANIEL M. MULVIHILL

Confocal scanning laser microscopy (CSLM) methods were developed to identify fat and protein in cheeses, milk chocolate and milk powders. Various fluorescent probes were assessed for their ability to label fat or protein in selected food products in situ. Dual labelling of fat and protein was made possible by using mixtures of probes. Selected probes and probe mixtures were then used to study (a) structure development of Mozzarella cheese during manufacture and ripening, and (b) the distribution of fat and protein in milk chocolate made with milk powders containing varying levels of free fat. Microstructural changes in the protein and fat phases of Mozzarella cheese were observed at each major step in processing. Aggregation of renneted micelles occurred during curd formation; this was followed by amalgamation of the para-casein into linear fibres during plasticization. Following storage, the protein phase of the Mozzarella became more continuous; entrapping and isolating fat globules. Chocolate made with a high free-fat spray-dried powder blend showed a homogeneous fat distribution, similar to that of chocolate made with roller-dried milk. Chocolate made with whole milk powder containing 10 g free fat/100 g fat showed a non-homogeneous fat distribution with some fat occluded within milk protein particles. These differences in fat distribution were related to Casson yield value and Casson viscosity of the chocolates.


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