Results 231 to 240 of about 135,908 (286)

Milk-Clotting Protease From <i>Bacillus stercoris</i>NCCP-3139: A Potential Microbial Rennet for Cheese Production. [PDF]

Food Sci Nutr
Sibtain M, Qurtam AA, Javaria S, Murtaza G, Al-Zharani M, Ain NU, Chaman S, Nasr FA, Zaman A.   +8 more
europepmc   +1 more source

Extraction of Sulfachloropyridazine from Food Samples Using Cellulose: Application of Central Composite Design Approach

Analytical Science Advances, Volume 7, Issue 1, June 2026.
Functionalized cellulose–ATPE for sulfachloropyridazine extraction. ABSTRACT Sulfonamide antibiotics are among the most widely used veterinary drugs in livestock and often end up contaminating milk, which is subsequently consumed by humans. To mitigate this health hazard, cellulose and its functionalized derivatives were investigated for their ability ...
Mbuyelo Shikweni, Nikita Tawanda Tavengwa, Rabelani Mudzielwana, Dakalo Ndou, Tebogo Mokgehle   +4 more
wiley   +1 more source

Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges. [PDF]

Front Nutr
Arslan BN, Döndaş NY, Koçhan S, Bulut SD, Tamer MA, Çelebioğlu HU, Bodur M, Ağagündüz D, Tabanelli G, Barbieri F, Gardini F, Döndaş HA, Esatbeyoglu T, Ozogul F.   +13 more
europepmc   +1 more source

Characterization of Goat Milk Fermented With Streptococcus thermophilus, Limosilactobacillus mucosae CNPC007 and Inulin With Addition of Cereus jamacaru

Applied Research, Volume 5, Issue 3, June 2026.
Limosilactobacillus mucosae maintained viability above 7 log CFU/g during storage of the fermented goat milk with inulin and Cereus jamacaru jam and survived over 4 log CFU/g during the in vitro gastrointestinal simulation. This jam enriched the total phenolic content of the fermented milk that achieved overall acceptability scores close to or above 7.
Miqueas Oliveira Morais da Silva, Gabriel Monteiro da Silva, Karina Maria Olbrich dos Santos, Antônio Sílvio do Egito, Flávia Carolina Alonso Buriti, Isadora Kaline Camelo Pires de Oliveira Galdino   +5 more
wiley   +1 more source

Water buffalo milk: physicochemical, nutritional properties, and potential benefits for human health. [PDF]

Front Nutr
Mota-Rojas D, Napolitano F, Fernandes Bettencourt A, Bragaglio A, Nannoni E, Lanzoni L, Chay-Canul A, Álvarez-Macías A, Domínguez-Oliva A, Fischer V, Abd El-Aziz AH, Martínez-Burnes J, Hernández-Avalos I, Mora-Medina P, Olmos-Hernández A, Torres-Bernal F, Jose N, Braghieri A.   +17 more
europepmc   +1 more source

Controlled Feeding Facilitates the Development of a Robust Production Process for Terpolymeric Polyhydroxyalkanoates

Biotechnology Journal, Volume 21, Issue 6, June 2026.
Graphical Abstract and Lay Summary Cupriavidus necator NCIMB 11599 was cultivated with a fully automated pH–pO2‑dependent feeding strategy that enables controlled levulinic acid delivery and robust production of PHBVV terpolymer. The process was successfully transferred from 7.5 to 42‑L stirred‑tank reactors, maintaining PHA contents of ∼75% CDW and ...
Birk Achenbach, Pravesh Tamang, Steven Leonhardt, Günter E. M. Tovar, Susanne Zibek   +4 more
wiley   +1 more source

β-casomorphin-7: a review of occurrence, identification, techno-functionality, and effects on human health. [PDF]

NPJ Sci Food
Ali AH, Hachem M, Najjar Z, Liu SQ, Bamigbade GB, Ayyash M.   +5 more
europepmc   +1 more source

Optimizing Pichia Pastoris Cell‐Free Protein Synthesis to Improve Economics

Biotechnology and Bioengineering, Volume 123, Issue 6, Page 1708-1720, June 2026.
ABSTRACT Cell‐free protein synthesis (CFPS) is a powerful and versatile platform that supports a wide range of applications, from fundamental studies of the genetic code to scalable and rapid protein production. The recently developed Pichia pastoris CFPS combines advantages of both prokaryotic and eukaryotic systems, including a rapid growth rate ...
Rui Wu, Igor Koop, Gavin Murugan, Thagshanen Thillairajah, Karen M. Polizzi   +4 more
wiley   +1 more source

Tyrosinase Recovered from White Button Mushroom Waste: Extraction, Characterization, and Application in Casein Cross-Linking. [PDF]

J Agric Food Chem
Tran TT, Xu Z, Coupland J, Zhang Y.
europepmc   +1 more source

Mechanical Characterization of Acidic Casein Gels From Micellar Casein Powder: Influence of Lactose and Sucrose

ChemFoodChem, Volume 2, Issue 2, June 2026.
Two‐stage linear force–displacement curves reveal that networks of acidic casein gels made of MC–powder are strengthened with increasing sugar content and a sugar peak appears. The system dynamics analysis decomposes this peak into an elastic sugar–protein interaction, likely due to weak hydrogen bonds, and a viscous gel network component.
Ronald Gebhardt, Thomas Pütz
wiley   +1 more source