Results 31 to 40 of about 3,188 (202)

Safety evaluation of the food enzyme rennet paste from the abomasum of suckling goats, lambs and calves

EFSA Journal, 2021
The food enzyme rennet paste containing chymosin (EC 3.4.23.4), pepsin A (EC 3.4.23.1) and triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is prepared from the abomasum of suckling goats, lambs and calves by Caglificio Clerici S.p.A ...
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, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Natália Kovalkovičová, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs

EFSA Journal, 2022
The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is prepared from the abomasum (stomach) of suckling lambs, by Productos Nievi, SA. The food enzyme is intended to be used in milk processing for cheese production.
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, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Natália Kovalkovičová, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from calf abomasum

EFSA Journal, 2022
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves by RENCO New Zealand. The food enzyme is intended to be used in milk processing for cheese production.
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, Lieve Herman, Magdalena Andryszkiewicz, Yi Liu, Andrew Chesson   +20 more
doaj   +1 more source

A novel fluorescence sensor for milk clotting enzyme chymosin using peptide as substrate and covalent organic framework nanosheet as fluorescence quencher

Food Science and Human Wellness
Chymosin is one of the critical enzymes in cheese making. Herein, we proposed a novel fluorometric assay for chymosin determination. Firstly, covalent organic frameworks (COF) were synthesized and exfoliated to 2-dimensional COF nanosheets (COF NS) by ...
Xiaokang Lu, Tianle Qi, Linjiang Guo, Lin Xiao, Hanbin Xu, Guobao Ning, Hui Zhao, Canpeng Li   +7 more
doaj   +1 more source

Physico-chemical studies on the enzymatic coagulation of milk

CHIMIA, 1975
In a recent publication that appeared in this review Alais outlined our present knowledge of κ- and whole casein, of chymosin and other coagulating enzymes. He also described the action of chymosin (rennin) on the casein.
B. Tarodo de la Fuente, C. Alais
doaj   +1 more source

The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

Foods, 2019
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C).
Barac, Pesic, Zilic, Smiljanić, Sredovic Ignjatovic, Vucic, Kostic, Milincic   +7 more
semanticscholar   +1 more source

Stereoselective bioreduction of someMannich bases

Orbital: The Electronic Journal of Chemistry, 2012
The chemic reaction that happen on the live organism (plants, superior animals and microorganisms) produce various chiral substances such as pheromones, antibiotics and others.
Bruna S. D. R. Aranha, Nelson L.C. Domingues, Andrelson W. Rinaldi   +2 more
doaj   +1 more source

Molecular Pharming: Advances, Applications, and Future Prospects in Biotechnology and Medicine

Engineering in Life Sciences, Volume 26, Issue 3, March 2026.
ABSTRACT Genetically engineered plants incorporate the use of a novel bioreactor known as molecular pharming, which has a transformative view on the pharmaceutical industry. The technique enables mass production, at a low cost, and reproducibly of a large number of different protein‐based drugs, vaccines, and industrial enzymes. This review‐based study
Md. Hridoy Ahmed, Md. Mustak Khan, Shishir Dutta, Md. Foyzur Rahman, Mohammad Shariful Islam, Md. Najmul Hosen, Md. Saad Hossain, Md. Aftabur Rahman, Md. Sadman Hasan Sahil, Tanjuma Tasnim Hira, Ifthesum, Ashikur Rahaman, Md. Afser Rabbi, Laila Khaleda   +13 more
wiley   +1 more source

Assessment of Quality of Care Provided for Patients Receiving Post‐Myocardial Infarction Care at Selected Cardiac Clinics in Sulaymaniyah: Cross‐Sectional Study

Health Science Reports, Volume 9, Issue 3, March 2026.
ABSTRACT Background According to global projections, by the year 2050, ischemic heart disease will remain the leading cause of cardiovascular deaths with hypertension as a leading modifiable risk factor for mortality. Improving quality care for patients with acute myocardial infarction (MI) is associated with improved outcomes. Aims There is inadequate
Banaz Sadiq Elias, Yara Sarwar Hamid, Mende Mensa Sorato   +2 more
wiley   +1 more source

Continuous Production of Whey Bioactive Peptides With Alcalase Immobilized on Agro‐Industrial Waste

ChemistrySelect, Volume 11, Issue 10, 11 March 2026.
In this study, a packed‐bed reactor containing Alcalase immobilized on agro‐industrial waste was employed for the continuous hydrolysis of whey proteins and the production of bioactive peptides. The system showed excellent thermal and operational stability, while achieving a high degree of hydrolysis and producing peptides with high antioxidant ...
Clariana Zanutto Paulino da Cruz, Juliana Cristina Bassan, Saulo Santesso Garrido, Elisa Helena Giglio Ponsano, Ariela Veloso de Paula, Rubens Monti, Gabriella Massolini   +6 more
wiley   +1 more source