Results 31 to 40 of about 2,622 (191)

Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CHY

EFSA Journal, 2022
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Kluyveromyces lactis strain CHY by DSM Food Specialties B.V. It is intended to be used in milk processing for cheese production and for production of fermented milk products.
EFSA Panel on Food Contact Materials, Enzyme 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, Jaime Aguilera, Magdalena Andryszkiewicz, Giulio Di Piazza, Natalia Kovalkovicova, Yi Liu, Rita Ferreira deSousa, Andrew Chesson   +23 more
doaj   +1 more source

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

Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses [PDF]

, 2015
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time.
Costabel, Luciana Maria, Pozza, Leila, Bergamini, Carina Viviana, Cuffia, Facundo, Hynes, Erica Rut, Candioti, Mario César   +5 more
core   +1 more source

Pepsin und Chymosin

, 1907
PEPSIN UND CHYMOSIN Details: Zeitschrift für physiologische Chemie: 1.1877-20.1895 Hoppe-Seyler's Zeitschrift für physiologische Chemie: 21.1895- 112.1921 (-) Hoppe-Seyler's Zeitschrift für Physiologische Chemie (54) (a0000) Pepsin ...
Gewin, J. W. A.
core   +2 more sources

Pepsin extracted from the proventriculi of geese raised under different fattening techniques and its effect on microbiological quality and cheese production [PDF]

Ciência e Agrotecnologia
Goose pepsin is critically important in cheese coagulation, both in terms of variety and economics. This study was conducted to investigate the potential use of the pepsin enzyme obtained from the proventriculi of geese reared under intensive and ...
Pelin Beyazgül, Fadime Tonbak, Görkem Kirmizikaya Özmen, Yasin Baykalir, Ülkü Gülcihan Şimşek, Ali Arslan, Aybike Reyyan Deniz, Ökkeş Yilmaz   +7 more
doaj   +2 more sources

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

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

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

Can recombinant tree shrew (Tupaia belangeri chinensis) chymosin coagulate cow (Bos taurus) milk? [PDF]

, 2022
Genetically engineered chymosin from the tree shrew (Tupaia belangeri chinensis) has been obtained and partially characterized for the first time. The target enzyme was produced in Escherichia coli, strain BL21(DE3).
Hermes, T. ; https://orcid.org/, Chirkova, V., Koval, A., Belenkaya, S., Shcherbakov, D., Balabova, D., Belov, A., Elchaninov, V., Volosnikova, E., Sharlaeva, E.   +9 more
core   +1 more source

At the heart of home‐based care: multidisciplinary heart failure management in a quaternary centre's community programmes

Internal Medicine Journal, EarlyView.
Abstract Background Heart failure (HF) is a frequent cause of hospital admissions, carrying a high risk of hospital readmission and mortality. Alfred Health General Medicine Hospital in the Home (GM‐HITH) and Hospital Admission Risk Program (HARP) offer multidisciplinary HF care to multimorbid patients in bed‐substitution and non‐admitted community ...
Elana Forbes, Ingrid Hopper, Cathy Corbett, Felice Borghmans, Emma O'Donnell, Ana Slavnic, Genevieve Harvey, Elizabeth Rochford, Archana Thayaparan   +8 more
wiley   +1 more source