Results 31 to 40 of about 835 (125)

Digestive enzymes in Rhinolophus euryale (Rhinolophidae, Chiroptera) are active also during hibernation [PDF]

, 2017
During the winter, bats use hibernation as a means of surviving the period of low prey offer. However, the Mediterranean horseshoe bat (Rhinolophus euryale) arouses from torpor quite frequently.
Maxinová, Edita, Sustr, Vladimir, Uhrin, Marcel   +2 more
core   +3 more sources

Interactional Effects of β-Glucan, Starch, and Protein in Heated Oat Slurries on Viscosity and In Vitro Bile Acid Binding [PDF]

, 2012
Three major oat components, β-glucan, starch, and protein, and their interactions were evaluated for the impact on viscosity of heated oat slurries and in vitro bile acid binding. Oat flour from the experimental oat line “N979” (7.45% β-glucan) was mixed
Kim, Hyun Jung, White, Pamela, White, Pamela   +2 more
core   +3 more sources

Trends in breeding oat for nutritional grain quality - An overview [PDF]

, 2014
Oat is an economically important crop and ranks sixth in world cereal production after maize, wheat, rice, barley and sorghum. It has been primarily utilized as livestock feed.
Abidi, I., Dar, Z. A., Gazal, Asima, Khan, Khan, Lone, A. A., Shabir, Alima, Yousuf, Nida, Zaffar, Gul   +7 more
core   +2 more sources

Safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus

EFSA Journal, 2019
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) and 1,4‐α‐glucan 6‐α‐glucosyltransferase ((1→4)‐α‐d‐glucan:(1→4)‐α‐d‐glucan(d‐glucose) 6‐α‐d‐glucosyltransferase, EC 2.4.1.24) is produced with a Paenibacillus alginolyticus by ...
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Margarita Aguileria‐Gómez, Christine Horn, Natália Kovalkovičová, Yi Liu, Joaquim Manuel Maia, Andrew Chesson   +24 more
doaj   +1 more source

Genetic diversity and genome wide association study of β-glucan content in tetraploid wheat grains [PDF]

, 2016
Non-starch polysaccharides (NSPs) have many health benefits, including immunomodulatory activity, lowering serum cholesterol, a faecal bulking effect, enhanced absorption of certain minerals, prebiotic effects and the amelioration of type II diabetes ...
Blanco, Antonio, Burton, Rachel A., Fincher, Geoffrey B., Gadaleta, Agata, Houston, Kelly, Marcotuli, Ilaria, Schwerdt, Julian G., Waugh, Robbie   +7 more
core   +6 more sources

Safety evaluation of the food enzyme α‐amylase from Cellulosimicrobium funkei strain AE‐AMT

EFSA Journal, 2022
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Cellulosimicrobium funkei strain AE‐AMT by Amano Enzyme Inc. The food enzyme is free from viable cells of the production organism.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Magdalena Andryszkiewicz, Ana Gomes, Yi Liu, Sandra Rainieri, Andrew Chesson   +21 more
doaj   +1 more source

Mass spectrometry-based proteomic analysis to characterise barley breeding lines [PDF]

, 2023
Barley is a key ingredient in the malting and brewing industry, and it is the fourth most important crop being cultivated worldwide. The protein content of the barley grain is one of the main components determining the quality and nutritive value of the ...
Bahmani, Mahya
core   +2 more sources

Safety evaluation of the food enzyme α‐amylase from a genetically modified Aspergillus niger (strain NZYM‐MC)

EFSA Journal, 2018
The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified strain of Aspergillus niger by Novozymes A/S. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Sirpa Kärenlampi, Francesca Marcon, André Penninks, Andrew Smith, Margarita Aguilera‐Gómez, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Annamaria Rossi, Karl‐Heinz Engel, Andrew Chesson   +28 more
doaj   +1 more source

Safety evaluation of the food enzyme α-amylase from the genetically modified Bacillus licheniformis strain DP-Dzb52 [PDF]

, 2021
[EN] The food enzyme alpha-amylase (1,4-alpha-D-glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP-Dzb52 by Danisco US Inc.
Alicja Mortensen, Barat Baviera, José Manuel, Christina Tlustos, Claude Lambré, Claudia Bolognesi, David M Gott, Eugenia Lampi, Gilles Rivière, Henk van loveren, Inger-Lise Steffensen, Konrad Grob, Laurence Vernis, Marcel Mengelers, Pier Sandro Cocconcelli, Riccardo Crebelli   +14 more
core   +1 more source

Safety evaluation of the food enzyme alpha‐amylase from a genetically modified Bacillus subtilis (strain NBA)

EFSA Journal, 2019
The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a genetically modified strain of Bacillus subtilis strain NBA by DSM Food Specialities B.V. This α‐amylase is intended to be used in baking processes.
EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, André Penninks, Davor Želježic, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Karl‐Heinz Engel, Andrew Chesson   +24 more
doaj   +1 more source