0000000000985588

AUTHOR

E. Cases

showing 2 related works from this author

Influence of endothelial nitric oxide on neurogenic contraction of human pulmonary arteries.

1995

The present study was designed to investigate the contribution of the endothelium and that of the L-arginine pathway on the contractile responses of isolated human pulmonary arteries to electrical field stimulation (EFS) and noradrenaline. Isometric tension was measured in artery rings obtained from portions of human lung after thoracic surgery for removal of lung carcinoma (18 patients). Electrical field stimulation (EFS) induced frequency-dependent contractions of isolated human pulmonary arteries which were abolished by tetrodotoxin, guanethidine and prazosin (all at 10(-6) M). The increases in tension were of greater magnitude in arteries denuded of endothelium. NG-nitro-L-arginine meth…

Pulmonary and Respiratory MedicineGuanethidineMalemedicine.medical_specialtyEndotheliumTetrodotoxinIn Vitro TechniquesPulmonary ArteryArginineNitric OxideNitric oxidechemistry.chemical_compoundNorepinephrineInternal medicinemedicine.arterymedicinePrazosinHumansGuanethidineAgedDose-Response Relationship Drugbusiness.industryPrazosinElectric StimulationEndocrinologymedicine.anatomical_structureNG-Nitroarginine Methyl EsterchemistryAnesthesiaPulmonary arteryCirculatory systemEndothelium VascularNitric Oxide SynthasebusinessAdrenergic FibersAdrenergic alpha-AgonistsBlood vesselmedicine.drugArteryMuscle ContractionThe European respiratory journal
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Viscoelastic properties of acid milk gel as affected by fat nature at low level

2005

International audience; The viscoelastic properties of acid milk gels containing small amounts of different fats were investigated. Skim milk was reconstituted from ultra low-heat skim milk powder and emulsions made with 2% (v/v) sunflower oil, olive oil, groundnut oil, or anhydrous milk fat using a pressure homogenizer. Acidification at 20 °C for 14 h to pH ∼4.6 was achieved by adding glucono-δ-lactone to the emulsion. Stress relaxation testing enabled determination of the firmness and the solid-like properties, i.e., elasticity. Regardless of the physical state of the fat, emulsion gels exhibited higher firmness than fat-free gels, despite the low fat level used. The firmness of the gels …

food.ingredientChemistrySunflower oilAcid milk gelsfood and beveragesApplied Microbiology and BiotechnologyViscoelasticityfoodRheologyFatSkimmed milkEmulsionAnhydrousStress relaxation[CHIM]Chemical SciencesHomogenizerFiller particlesFood scienceRheology[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood ScienceInternational Dairy Journal
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