Results 11 to 20 of about 2,594 (158)

Safety evaluation of a second extension of use of the food enzyme triacylglycerol lipase from the non-genetically modified <i>Rhizopus arrhizus</i> strain AE-TL(B). [PDF]

EFSA J
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the non‐genetically modified Rhizopus arrhizus strain AE‐TL(B) by Amano Enzymes Inc. Two safety evaluations of this food enzyme were made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in
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, Cavanna D, Liu Y.   +14 more
europepmc   +2 more sources

Enzymatic Interesterification: An Innovative Strategy for Lower-Calorie Lipid Production From Refined Peanut Oil. [PDF]

J Food Sci
ABSTRACT This study aimed to evaluate the fatty acid (FA) composition of Brazilian refined peanut oil (RPO) and the effect of enzymatic interesterification on its regiodistribution, aiming the production of lipids with lower digestibility and, consequently, lower caloric value, in line with current consumption trends focused on health.
Batista D, Macedo GA, Luccas V, Macedo JA.   +3 more
europepmc   +2 more sources

From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations. [PDF]

Compr Rev Food Sci Food Saf
Abstract Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast‐developing research area.
Savchina E, Grosso AL, Massoner P, Morozova K, Scampicchio MM, Ferrentino G.   +5 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme acylglycerol lipase from the genetically modified Penicillium sp. strain AE-LGS. [PDF]

EFSA J
Abstract The food enzyme acylglycerol lipase (glycerol‐ester acylhydrolase, EC 3.1.1.23) is produced with the genetically modified Penicillium sp. strain AE‐LGS by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which the Panel could not complete the safety assessment due to insufficient data to characterise the ...
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, Sramkova M, Van Loveren H, Vernis L, de Nijs RA, Cavanna D, Liu Y.   +16 more
europepmc   +2 more sources

Safety evaluation of the food enzyme acylglycerol lipase from the genetically modified Penicillium sp. strain AE-LGS. [PDF]

EFSA J
Abstract The food enzyme acylglycerol lipase (glycerol‐ester acylhydrolase, EC 3.1.1.23) is produced with the genetically modified Penicillium sp. strain AE‐LGS by Amano Enzyme Inc. The Panel could not conclude on the taxonomic identification of the production strain due to a lack of appropriate data.
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, Sramkova M, Van Loveren H, Vernis L, Kovalkovičová N, Fernández-Fraguas C, de Nijs RA, Rainieri S, Liu Y.   +18 more
europepmc   +2 more sources

Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT The growing demand for plant‐based proteins has driven significant interest in utilization of oilseed cakes and meals, which are abundant byproducts of the oil extraction industry. These protein‐rich products possess unique functional properties that make them valuable for various food applications in a sustainable and cost‐effective way. This
Kadam A, Scanlon MG, Koksel F.
europepmc   +2 more sources

Solvent-free lipase-catalyzed synthesis of diacylgycerols as low-calorie food ingredients [PDF]

, 2017
Problems derived from obesity and overweight have recently promoted the development of fat substitutes and other low-calorie foods. On the one hand, fats with short- and medium-chain fatty acids are a source of quick energy, easily hydrolyzable and ...
González, Noemí, Reglero, Guillermo, Torres, Carlos F., Vázquez de Frutos, Luis   +3 more
core   +5 more sources

ZZE-Configuration of chromophore ß-153 in C-phycocyanin from Mastigocladus laminosus [PDF]

, 1987
The photochemistry of C-phycocyanin has been studied after denaturation in the dark. It shows an irreversible reaction which has characteristics of a Ζ,Ζ,Ε- to Z,Z,Z-isomerization of dihydrobilins. Its amplitude depends on the reaction conditions, with
Bode, W., Fischer, R., Huber, R., Rüdiger, W., Scheer, Hugo, Schirmer, T., Schmidt, G., Siebzehnrübl, S.   +7 more
core   +1 more source

Mathematical modelling of the properties of zero trans fatty systems [PDF]

, 2018
Переважна більшість твердих жирів у рецептурах маргаринів та жирів спеціального призначення в Україні виробляється методом часткової гідрогенізації. Цей метод модифікації жирів призводить до утворення у їх складі значної кількості транс-ізомерів жирних ...
Гудзь, Ольга Миколаївна, Некрасов, Павло Олександрович, Созоник, Вікторія Валеріївна   +2 more
core   +1 more source

Crystallization behavior of structured lipids by chemical interesterification of lard and soybean oil [PDF]

, 2008
The aim of this study was to evaluate the crystallization behavior of binary mixtures of lard and soybean oil in different ratios and their respective structured lipids obtained by chemical interesterification.
ESCOBEDO, Jonas Peixoto, GIOIELLI, Luiz Antonio, SILVA, Roberta Claro da   +2 more
core   +2 more sources