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You searched for subject:(Potassium lactate). Showing records 1 – 7 of 7 total matches.

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Texas A&M University

1. Williams, Tracey Ann. Effects of beef enhancement with non-meat ingredients, blade tenderization, and vacuum tumbling on quality attributes of four beef cuts stored in a high oxygen environment.

Degree: MS, Food Science and Technology, 2005, Texas A&M University

 The objective of this study was to evaluate the effects of non-meat ingredients, blade tenderization and vacuum-tumbling on the textural, visual and sensory characteristics of… (more)

Subjects/Keywords: Injection; Tumbling; Potassium lactate

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Williams, T. A. (2005). Effects of beef enhancement with non-meat ingredients, blade tenderization, and vacuum tumbling on quality attributes of four beef cuts stored in a high oxygen environment. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/1493

Chicago Manual of Style (16th Edition):

Williams, Tracey Ann. “Effects of beef enhancement with non-meat ingredients, blade tenderization, and vacuum tumbling on quality attributes of four beef cuts stored in a high oxygen environment.” 2005. Masters Thesis, Texas A&M University. Accessed September 19, 2020. http://hdl.handle.net/1969.1/1493.

MLA Handbook (7th Edition):

Williams, Tracey Ann. “Effects of beef enhancement with non-meat ingredients, blade tenderization, and vacuum tumbling on quality attributes of four beef cuts stored in a high oxygen environment.” 2005. Web. 19 Sep 2020.

Vancouver:

Williams TA. Effects of beef enhancement with non-meat ingredients, blade tenderization, and vacuum tumbling on quality attributes of four beef cuts stored in a high oxygen environment. [Internet] [Masters thesis]. Texas A&M University; 2005. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/1969.1/1493.

Council of Science Editors:

Williams TA. Effects of beef enhancement with non-meat ingredients, blade tenderization, and vacuum tumbling on quality attributes of four beef cuts stored in a high oxygen environment. [Masters Thesis]. Texas A&M University; 2005. Available from: http://hdl.handle.net/1969.1/1493

2. Danielsson, Sebastian. Physiological characteristics of sodium lactate infusion during resistance exercise.

Degree: Sport and Health Sciences, 2019, Swedish School of Sport and Health Sciences

Previous studies that utilized sodium lactate infusion did not use resistance exercise protocol or analyzed muscle biopsies, or performed sex specific analysis. Aim: We… (more)

Subjects/Keywords: sodium lactate; sodium lactate infusion; infusion; resistance exercise; knee-extensor; vastus lateralis; metabolic effects; hematological effects; plasma lactate; muscle lactate; muscle content of lactate; MHC; fiber type; blood pH; muscle pH; blood lactate; blood sodium; blood potassium; blood glucose; hemoglobin; in vivo; randomized; cross-over; Sport and Fitness Sciences; Idrottsvetenskap

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APA (6th Edition):

Danielsson, S. (2019). Physiological characteristics of sodium lactate infusion during resistance exercise. (Thesis). Swedish School of Sport and Health Sciences. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:gih:diva-5782

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Danielsson, Sebastian. “Physiological characteristics of sodium lactate infusion during resistance exercise.” 2019. Thesis, Swedish School of Sport and Health Sciences. Accessed September 19, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:gih:diva-5782.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Danielsson, Sebastian. “Physiological characteristics of sodium lactate infusion during resistance exercise.” 2019. Web. 19 Sep 2020.

Vancouver:

Danielsson S. Physiological characteristics of sodium lactate infusion during resistance exercise. [Internet] [Thesis]. Swedish School of Sport and Health Sciences; 2019. [cited 2020 Sep 19]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:gih:diva-5782.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Danielsson S. Physiological characteristics of sodium lactate infusion during resistance exercise. [Thesis]. Swedish School of Sport and Health Sciences; 2019. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:gih:diva-5782

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

3. Messias, Vanessa Cristina, 1982-. Efeito de lactato de potássio e sais substitutos ao cloreto de sódio sobre a qualidade físico-química, microbiológica e sensorial de salsichas com alto teor de carne de frango mecanicamente separada com redução de sódio: Effect of potassium lactate and salts substitutes on the physicochemical, microbiological and sensory quality of frankfurters with high mechanically deboned poultry meat with reduced sodium.

Degree: 2016, Universidade Estadual de Campinas

 Abstract: Products ready-to-eat, such as frankfurter sausages, are highly appreciated by consumers due to convenience and practicality, but contains high levels of additives, fat and… (more)

Subjects/Keywords: Produtos cárneos; Lactato de potássio; Sódio; Carne de frango mecanicamente separada; Lactato de sódio; Meat products; Potassium lactate; Sodium; Mechanically deboned poultry meat; Sodium lactate

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APA (6th Edition):

Messias, Vanessa Cristina, 1. (2016). Efeito de lactato de potássio e sais substitutos ao cloreto de sódio sobre a qualidade físico-química, microbiológica e sensorial de salsichas com alto teor de carne de frango mecanicamente separada com redução de sódio: Effect of potassium lactate and salts substitutes on the physicochemical, microbiological and sensory quality of frankfurters with high mechanically deboned poultry meat with reduced sodium. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/325704

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Messias, Vanessa Cristina, 1982-. “Efeito de lactato de potássio e sais substitutos ao cloreto de sódio sobre a qualidade físico-química, microbiológica e sensorial de salsichas com alto teor de carne de frango mecanicamente separada com redução de sódio: Effect of potassium lactate and salts substitutes on the physicochemical, microbiological and sensory quality of frankfurters with high mechanically deboned poultry meat with reduced sodium.” 2016. Thesis, Universidade Estadual de Campinas. Accessed September 19, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/325704.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Messias, Vanessa Cristina, 1982-. “Efeito de lactato de potássio e sais substitutos ao cloreto de sódio sobre a qualidade físico-química, microbiológica e sensorial de salsichas com alto teor de carne de frango mecanicamente separada com redução de sódio: Effect of potassium lactate and salts substitutes on the physicochemical, microbiological and sensory quality of frankfurters with high mechanically deboned poultry meat with reduced sodium.” 2016. Web. 19 Sep 2020.

Vancouver:

Messias, Vanessa Cristina 1. Efeito de lactato de potássio e sais substitutos ao cloreto de sódio sobre a qualidade físico-química, microbiológica e sensorial de salsichas com alto teor de carne de frango mecanicamente separada com redução de sódio: Effect of potassium lactate and salts substitutes on the physicochemical, microbiological and sensory quality of frankfurters with high mechanically deboned poultry meat with reduced sodium. [Internet] [Thesis]. Universidade Estadual de Campinas; 2016. [cited 2020 Sep 19]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325704.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Messias, Vanessa Cristina 1. Efeito de lactato de potássio e sais substitutos ao cloreto de sódio sobre a qualidade físico-química, microbiológica e sensorial de salsichas com alto teor de carne de frango mecanicamente separada com redução de sódio: Effect of potassium lactate and salts substitutes on the physicochemical, microbiological and sensory quality of frankfurters with high mechanically deboned poultry meat with reduced sodium. [Thesis]. Universidade Estadual de Campinas; 2016. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/325704

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universitat de Girona

4. Costa Corredor, Anna. Modificacions en la dinàmica de processat i en les característiques finals de productes carnis amb contingut reduït de sodi.

Degree: Departament d'Enginyeria Química, Agrària i Tecnologia Agroalimentària, 2010, Universitat de Girona

 Al llarg dels darrers anys, diversos estudis han evidenciat una correlació entre el consum de sal/sodi i la hipertensió arterial, i conseqüent risc de mortalitat… (more)

Subjects/Keywords: Sal; Salt; Sodi; Sodio; Sodium; Lactat potàssic; Lactato potásico; Potassium lactate; Productes carnis; Meat products; Productos cárnicos; Reducció de sal; Reducción de sal; Reducing salt; Difusivitat; Diffusivity; Difusividad; 663/664

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APA (6th Edition):

Costa Corredor, A. (2010). Modificacions en la dinàmica de processat i en les característiques finals de productes carnis amb contingut reduït de sodi. (Thesis). Universitat de Girona. Retrieved from http://hdl.handle.net/10803/32066

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Costa Corredor, Anna. “Modificacions en la dinàmica de processat i en les característiques finals de productes carnis amb contingut reduït de sodi.” 2010. Thesis, Universitat de Girona. Accessed September 19, 2020. http://hdl.handle.net/10803/32066.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Costa Corredor, Anna. “Modificacions en la dinàmica de processat i en les característiques finals de productes carnis amb contingut reduït de sodi.” 2010. Web. 19 Sep 2020.

Vancouver:

Costa Corredor A. Modificacions en la dinàmica de processat i en les característiques finals de productes carnis amb contingut reduït de sodi. [Internet] [Thesis]. Universitat de Girona; 2010. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/10803/32066.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Costa Corredor A. Modificacions en la dinàmica de processat i en les característiques finals de productes carnis amb contingut reduït de sodi. [Thesis]. Universitat de Girona; 2010. Available from: http://hdl.handle.net/10803/32066

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

5. Kin, Sovann. EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2011, Mississippi State University

  Catfish fillets that were enhanced with salt and various phosphate treatments through vacuum tumbling or multi-needle injection were evaluated for yield, protein exudate (only… (more)

Subjects/Keywords: wood smoke; liquid smoke; potassium acetate; potassium lactate; injection; vacuum tumbling; agglomerated phosphates; sodium tripolyphosphate; catfish fillet

…ACETATE AND POTASSIUM LACTATE ENHANCE THE MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF VACUUM… …109 112 113 115 EFFECTS OF LIQUID AND WOOD SMOKING COMBINED WITH POTASSIUM LACTATE AND… …83 Percentage of salt, phosphate, and potassium acetate and potassium lactate variables in… …percentages of potassium acetate and potassium lactate................... 104 Surface color, shear… …of sodium phosphates and variable percentages of potassium acetate and potassium lactate… 

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APA (6th Edition):

Kin, S. (2011). EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;

Chicago Manual of Style (16th Edition):

Kin, Sovann. “EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS.” 2011. Doctoral Dissertation, Mississippi State University. Accessed September 19, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;.

MLA Handbook (7th Edition):

Kin, Sovann. “EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS.” 2011. Web. 19 Sep 2020.

Vancouver:

Kin S. EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS. [Internet] [Doctoral dissertation]. Mississippi State University; 2011. [cited 2020 Sep 19]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;.

Council of Science Editors:

Kin S. EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS. [Doctoral Dissertation]. Mississippi State University; 2011. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;


Utah State University

6. Su, Yen-Kan. Effects of Potassium Lactate, Encapsulated Citric Acid and Storage Temperature on Microbial Growth and Shelf Life of Pork Sticks.

Degree: MS, Nutrition, Dietetics, and Food Sciences, 1992, Utah State University

  A new product, pork sticks, was developed. Optimum shelf life and safety were major concerns associated with this product. Potassium lactate (3%) or citric… (more)

Subjects/Keywords: Potassium Lactate; Encapsulated Citric Acid; Storage Temperature; Microbial Growth; Shelf Life; Pork Sticks; Food Chemistry; Food Microbiology; Food Processing; Food Science

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Su, Y. (1992). Effects of Potassium Lactate, Encapsulated Citric Acid and Storage Temperature on Microbial Growth and Shelf Life of Pork Sticks. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/5393

Chicago Manual of Style (16th Edition):

Su, Yen-Kan. “Effects of Potassium Lactate, Encapsulated Citric Acid and Storage Temperature on Microbial Growth and Shelf Life of Pork Sticks.” 1992. Masters Thesis, Utah State University. Accessed September 19, 2020. https://digitalcommons.usu.edu/etd/5393.

MLA Handbook (7th Edition):

Su, Yen-Kan. “Effects of Potassium Lactate, Encapsulated Citric Acid and Storage Temperature on Microbial Growth and Shelf Life of Pork Sticks.” 1992. Web. 19 Sep 2020.

Vancouver:

Su Y. Effects of Potassium Lactate, Encapsulated Citric Acid and Storage Temperature on Microbial Growth and Shelf Life of Pork Sticks. [Internet] [Masters thesis]. Utah State University; 1992. [cited 2020 Sep 19]. Available from: https://digitalcommons.usu.edu/etd/5393.

Council of Science Editors:

Su Y. Effects of Potassium Lactate, Encapsulated Citric Acid and Storage Temperature on Microbial Growth and Shelf Life of Pork Sticks. [Masters Thesis]. Utah State University; 1992. Available from: https://digitalcommons.usu.edu/etd/5393

7. Barnawi, Ebtesam. Evidence for extra-gastric expression of the proton pump H+/K+ -ATPase in the gills and kidney of the teleost Oreochromis niloticus.

Degree: 2018, Wilfrid Laurier University

 It is well known that stomach acid secretion by oxynticopeptic cells of the gastric mucosa is accomplished by the H+/ K+-ATPase (HKA), which is comprised… (more)

Subjects/Keywords: Tilapia; Lactate Dehydrogenase; H+/ K+-ATPase; gastric; omeprazole; extra-gastric; HKα1; SCH28080; ionocytes; collecting duct; potassium regulation; Biology; Cell and Developmental Biology; Integrative Biology; Marine Biology; Molecular Biology; Zoology

…58 4.3 Immunolocalization ..…. …. ….60 4.4 Potassium regulation… …66 vii List of Tables Table 1 : Lactate Dehydrogenase activity in gills and kidney Table… …acid K+ Potassium ion KCl Potassium chloride KH2PO4 Mono-potassium phosphate Km… …Sodium ion NaCl Sodium chloride NADH Lactate dehydrogenase NaH2PO4 Mono-sodium phosphate… …additionally summarized that kidney H+/K+ -ATPase has an established role in potassium and acid-base… 

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APA (6th Edition):

Barnawi, E. (2018). Evidence for extra-gastric expression of the proton pump H+/K+ -ATPase in the gills and kidney of the teleost Oreochromis niloticus. (Thesis). Wilfrid Laurier University. Retrieved from https://scholars.wlu.ca/etd/2025

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Barnawi, Ebtesam. “Evidence for extra-gastric expression of the proton pump H+/K+ -ATPase in the gills and kidney of the teleost Oreochromis niloticus.” 2018. Thesis, Wilfrid Laurier University. Accessed September 19, 2020. https://scholars.wlu.ca/etd/2025.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Barnawi, Ebtesam. “Evidence for extra-gastric expression of the proton pump H+/K+ -ATPase in the gills and kidney of the teleost Oreochromis niloticus.” 2018. Web. 19 Sep 2020.

Vancouver:

Barnawi E. Evidence for extra-gastric expression of the proton pump H+/K+ -ATPase in the gills and kidney of the teleost Oreochromis niloticus. [Internet] [Thesis]. Wilfrid Laurier University; 2018. [cited 2020 Sep 19]. Available from: https://scholars.wlu.ca/etd/2025.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Barnawi E. Evidence for extra-gastric expression of the proton pump H+/K+ -ATPase in the gills and kidney of the teleost Oreochromis niloticus. [Thesis]. Wilfrid Laurier University; 2018. Available from: https://scholars.wlu.ca/etd/2025

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.