Intrinsic antitumor effect of tween 80
Tween 80, also known as polysorbate 80, chemically called polyoxyethylene 20 sorbitan monooleate, is a light yellow to orange-yellow viscous liquid.
Mar 17，2022 API
The review of sodium hydroxide
Sodium hydroxide, also known as caustic soda, lye and caustic soda, with the chemical formula of NaOH, is a strong alkali with high corrosivity, generally white flakes or particles.
Mar 17，2022 APITelithromycin---semisynthetic antibiotics
Telithromycin (Keteks, Sanofi-Aventis) is the first marketed member of a new class of semisynthetic antibiotics, the ketolides, structurally derived from erythromycin A.
Mar 16，2022 APIAn antimicrobial agent---Azithromycin
Azithromycin was obtained by Beckman rearrangement of the oxime derivative of the ketone of erythromycin, leading to a 15-membered macrocycle, followed by its reduction and N-alkylation.
Mar 16，2022 API
Cetylpyridinium chloride: Applications in Processing Meat Products
Cetylpyridinium chloride (CPC) is a surface-active QAC commonly added to toothpaste, mouthwash, and cough drop formulations due to its ability to impede attachment of plaque-forming bacteria to tooth
Mar 16，2022 Food AdditivesStanozolol:Body builder
Stanozolol can be administered orally or intramuscularly. Some of its therapeutic uses include the treatment of aplastic anemia and hereditary angioedema.
Mar 16，2022 API
Medium- and Long-Chain Fatty Acids: Application in Processing Meat Products
Medium and long-chain-length fatty acids have exhibited the ability to inhibit/inactivate foodborne pathogens, but are more commonly used as adjuvants and wetting agents or as components of hygiene an
Mar 16，2022 Food Additives
Acids: Application in Processing Meat Products
Acids are generally more effective against a broader range of microorganisms when used in combination with additional antimicrobial agents, including other organic acids (Lueck, 1980 ; Malicki, Jarmol
Mar 16，2022 Food Additives
Transglutaminase: Sources, Enzyme Reaction, Approved Meat Uses for TGase and Application Areas
Various forms of TGase are present throughout nature in everything from microorganisms (Ando et al., 1989) and crustaceans (Kumazawa et al., 1997) , to plants.
Mar 16，2022 Biochemical Engineering
Tenderizing Enzymes from Plants and Uses in Meat Products
Tenderizing enzymes generally come from one of three sources: plant, fungal, or bacterial. Plant sources have the longest history, with fungal and bacterial being more recent developments.
Mar 16，2022 Biochemical Engineering