a:2:{s:9:"oldRecord";a:2:{s:11:"description";N;s:15:"l10n_diffsource";s:134:"a:7:{s:5:"title";N;s:11:"alternative";N;s:4:"link";N;s:11:"description";N;s:9:"uid_local";N;s:6:"hidden";N;s:16:"sys_language_uid";N;}";}s:9:"newRecord";a:2:{s:11:"description";s:135:"The optimisation of emulsification processes and the stability thereafter are of major importance within the development of foodstuffs.";s:15:"l10n_diffsource";s:283:"a:8:{s:5:"title";N;s:11:"alternative";N;s:4:"link";s:0:"";s:11:"description";s:92:"Die Optimierung von Emulgatoren ist entscheidend für die Stabilität eines Nahrungsmittels.";s:9:"uid_local";s:2:"35";s:6:"hidden";s:1:"0";s:16:"sys_language_uid";s:1:"0";s:11:"l10n_parent";s:1:"0";}";}}