Results 31 to 40 of about 1,413 (169)

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

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

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

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

Profiling Hydrolysis Rates of αS1‐Casein to αS1‐I‐Casein During Cheese Ripening by Intact‐Protein Liquid Chromatography–High Resolution Mass Spectrometry

Rapid Communications in Mass Spectrometry, Volume 40, Issue 21, 15 November 2026.
ABSTRACT Rationale The proteolytic behavior of chymosins during cheese ripening impacts cheese texture, flavor, and quality. Especially, the specific hydrolysis of αS1‐casein to αS1‐I‐casein is relevant for early cheese texture development, and this activity varies between chymosin variants.
Sebastiaan Dolman, Marjolein van der Eijk, Loes Bevers, Kees Muijlwijk, Mee Loke Lim, Margriet Hendriks, Nicolas Abello, Rob van der Hoeven   +7 more
wiley   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +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

Pepsin und Chymosin. [PDF]

Hoppe-Seyler´s Zeitschrift für physiologische Chemie, 1908
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openaire   +1 more source