Results 81 to 90 of about 835 (125)

Safety evaluation of the food enzyme α-amylase from a genetically modified Aspergillus niger (strain NZYM-SB) [PDF]

, 2018
The food enzyme is an α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1), produced with the genetically modified Aspergillus niger strain NZYM-SB by Novozymes A/S.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Poças, Maria de Fátima Tavares   +1 more
core   +1 more source

Glicosidases i glicosintases en síntesi enzimàtica d’oligosacàrids: una revisió [PDF]

, 2002
Retaining glycosidases have been extensively studied for the synthesis of oligosaccharides and glycoconjugates as a convenient enzymatic approach to achieve the required regio- and stereoselectivity in glycoside bond formation as compared to chemical ...
Faijes, Magda, Planas, Antoni (Planas Sauter)   +1 more
core  

Safety evaluation of the food enzyme α-amylase from the genetically modified Bacillus licheniformis strain NZYM-AC. [PDF]

EFSA J, 2023
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Herman L, Roos Y, Andryszkiewicz M, Fernàndez-Fraguas C, Gomes A, Liu Y, di Piazza G, Chesson A.   +25 more
europepmc   +1 more source

In silico Characterization of Industrial Important Cellulases using Computational Tools [PDF]

, 2012
Cellulases refer to a class of enzymes produced majorly by fungi, bacteria and protozoans that catalyze cellulolysis. Cellulase enzyme is used extensively in various industries, especially in textile, food and in the bioconversion of lignocellulosic ...
Anupama, Anupama, K G, Vidyashree, N V, Pradeep, P, Lakshmi   +3 more
core   +1 more source

DIETARY FIBRE IN CEREAL GRAINS – A REVIEW [PDF]

, 2018
The article presents basic information on dietary fibre, including its current definition and characteristicsof individual components. The physiological and health-promoting effects of soluble and insoluble fractionsof fibre, are also presented.
Boros, Danuta, Fraś, Anna, Gołębiewska,, Kinga, Gołębiewski, Damian   +3 more
core   +1 more source

Study of starch degrading bacteria from kitchen waste soil in the production of amylase by using paddy straw [PDF]

, 2009
The starch degrading amylolytic enzymes are of crucial importance in biotechnology industries with huge application in food, fermentation, textile and paper production. They are universally distribution in bacteria and fungus.
M.G. Tyagi, N.H. Shah, N.A.J.A. Justin, B.I. Santhose, K. Sathiyaseelan, S.V. Raj, A.K. Raja, A.B. Vimalanathan,
core   +2 more sources

Effects of heat treatments on the safety and nutritional properties of whole grain barley [PDF]

, 2015
Health claims for barley β-glucan (BG) have prompted the development of more food products using barley. Some new products do not use any form of heat treatment which could become an issue as barley has been found to have high microbial contamination ...
Boyd, Lindsey
core   +1 more source

Pullulanase: unleashing the power of enzyme with a promising future in the food industry. [PDF]

Front Bioeng Biotechnol, 2023
Naik B, Kumar V, Goyal SK, Dutt Tripathi A, Mishra S, Joakim Saris PE, Kumar A, Rizwanuddin S, Kumar V, Rustagi S.   +9 more
europepmc   +1 more source

Dextranase enhances nanoparticle penetration of <i>S. mutans</i> biofilms. [PDF]

J Oral Microbiol
DeCesaris DS, Hayashi MAL, Vickerman MM, Rickard AH, Tenuta LMA.   +4 more
europepmc   +1 more source

Molecular mechanisms of processive glycoside hydrolases underline catalytic pragmatism. [PDF]

Biochem Soc Trans, 2023
Hrmova M, Schwerdt JG.
europepmc   +1 more source