Results 271 to 280 of about 84,224 (310)

The barley–malt–beer chain: A process and food safety approach

JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

Enzymatic hydrolysis of hydroxypropyl distarch phosphate (HPDSP) by α-amylase and its effects on the rheological properties of pasteurized yogurt. [PDF]

Food Chem X
Qiao Y, Miao J, Hua Y, Li W, Zhang X, Liu Z.   +5 more
europepmc   +1 more source

Electrospun encapsulation of grape pomace extract: in vitro antioxidant, anti‐inflammatory, and antihyperglycemic properties

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4247-4255, May 2026.
Abstract BACKGROUND The escalating prevalence of lifestyle‐ and aged‐related conditions, including diabetes, chronic inflammation, and cardiovascular disorders, underscores the urgent need for natural therapies. Such alternatives should offer reduced side effects compared to conventional pharmaceuticals while playing a proactive role in disease ...
Estefani Tavares Jansen, Elder Pacheco da Cruz, Laura Martins Fonseca, Marjana Radünz, Taiane Mota Camargo, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +6 more
wiley   +1 more source

Safety evaluation of the food enzyme α-amylase from the genetically modified <i>Bacillus licheniformis</i> strain CCTCC M 2023118. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Fernández-Fraguas C, Cavanna D, Multari S, Precup G, Liu Y.   +17 more
europepmc   +1 more source

Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between

Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.
This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha, Cristina Maria Turim Santos Miguel, Emília Maria França Lima, Uelinton Manoel Pinto, Cláudia Vieira Prudêncio, Svetoslav Dimitrov Todorov   +5 more
wiley   +1 more source

In vitro and molecular modeling insights into α-amylase inhibition by tamarind seed-derived trypsin inhibitor: Implications for hyperglycemic control. [PDF]

PLoS One
de Souza LAL, de Souza Sena CP, de Macêdo Oliveira FC, Serquiz RP, Aguiar AJFC, de Souza Nascimento AM, de Gois Silva AKX, de Paiva Chaves R, Santana Luz AB, Passos TS, Vieira DS, Morais AHA.   +11 more
europepmc   +1 more source

Synergistic inhibition of α-glucosidase and α-amylase by phenolic compounds isolated from olive oil by-products. [PDF]

J Sci Food Agric
Rubio-Senent F, Bermúdez-Oria A, Lama-Muñoz A, Rodríguez-Gutiérrez G, Fernández-Bolaños J.   +4 more
europepmc   +1 more source

Bacillus cereus-derived α-amylase disrupts biofilm formation and quorum sensing in multidrug-resistant Klebsiella pneumoniae. [PDF]

BMC Microbiol
Mustafa AA, Abo-Kamer AM, Al-Madboly LA.
europepmc   +1 more source

Safety evaluation of the food enzyme α-amylase from the non-genetically modified <i>Bacillus licheniformis</i> strain TTME 6280 KY. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Fernández-Fraguas C, Cavanna D, Lunardi S, Liu Y.   +16 more
europepmc   +1 more source

Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response. [PDF]

Foods
Liu W, Ming J, Brennan M, Brennan C.
europepmc   +1 more source