Results 41 to 50 of about 3,188 (202)

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

EFSA Journal, 2021
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is derived from the abomasum of suckling lambs and goats by Caporal Enzymes, S.L. 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, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Andrew Chesson   +22 more
doaj   +1 more source

Short communication: A comparative analysis of recombinant chymosins [PDF]

Journal of Dairy Science, 2012
The first step in cheesemaking is the milk clotting process, in which κ-caseinolytic enzymes contribute to micelle precipitation. The best enzyme for this purpose is chymosin because of its high degree of specificity toward κ-casein. Although recombinant bovine chymosin is the most frequently used chymosin in the industry, new sources of recombinant ...
J A, Vallejo, J M, Ageitos, M, Poza, T G, Villa   +3 more
openaire   +2 more sources

Chemical Profiling, In Silico and In Vitro Studies to Identify Potential CDK2 and mTOR Inhibitor From Selaginella inaequalifolia (Hook. & Grev.) Spring Ethanolic Extracts

Chemistry &Biodiversity, Volume 23, Issue 2, February 2026.
ABSTRACT The current study is aimed to reveal the phytoprofile of Selaginella inaequalifolia (Hook. & Grev.) Spring using GC–MS and predict the drug properties, toxicity, biological properties of S. inaequalifolia ethanolic extracts (SiEE) using in silico methods and in vitro toxicity assays, namely, MTT and BSLB assay.
Johnson Marimuthu Alias Antonysamy, Sivaraman Arumugam, Robin Charles Antony Arulraj, Anne Wincy Jacob Thomas, Henrique D. M. Coutinho   +4 more
wiley   +1 more source

Lycium barbarum Byproducts Modulate Rumen Fermentation, Enhance Digestive Enzyme Activity, and Improve Immune and Antioxidant Status in Grazing Sheep

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Lycium barbarum byproducts (seeds and residue) in sheep diets increased acetic and propionic acid, digestive enzyme activity, and beneficial bacteria (Prevotella). Immune status (TP, ALB, GLB) and antioxidant capacity (SOD, GSH‐PX) improved, while waste metabolites (UA, BUN) and oxidative stress (MDA) decreased.
Xiaoyun Zhang, Wuchen Du, Kaili Xie, Fujiang Hou   +3 more
wiley   +1 more source

Codon Optimization and Cloning of Bovine Chymosin Gene into pTOLT Expression Plasmid of Escherichia coli

Journal of New Results in Science, 2012
Chymosin is a very important industrial enzyme that commonly used in cheese manufacture. Bovine chymosin is an aspartic protease which is extracted from abomasum of suckling calves.
İsa Gokce, Yakup Ulusu
doaj  

Apical Sparing of Longitudinal Strain and Myocardial Fibrosis in Hypertensive Patients and Spontaneously Hypertensive Rats: Based on Speckle Tracking and Histological Analysis

Clinical Cardiology, Volume 49, Issue 1, January 2026.
Hypertensive cardiac hypertrophy shows a “basal‐damage, apical‐sparing” pattern in strain and fibrosis. This apical sparing correlates with diastolic dysfunction and hypertrophy progression, highlighting its value as an observable clinical hallmark of adverse remodeling. ABSTRACT Background This study aimed to investigate regional myocardial strain and
Chunyan Huang, Yongxin Wu, Meiyan Lin, Yupeng Chen, Shengnan Lin, Liyun Fu, Huimei Huang   +6 more
wiley   +1 more source

PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN

Пищевые системы, 2022
The ratio of the milk-clotting activity (MCA) and proteolytic activity (PA) was compared for milk-clotting enzyme preparations (MEP) based on recombinant chymosin, chymosin of animal origin and microbial origin.
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova   +3 more
doaj   +1 more source

Flaxseed mucilage as a natural thickener in a chocolate whey beverage

International Journal of Dairy Technology, Volume 79, Issue 1, January–March 2026.
Flaxseed mucilage acted as an effective natural thickener in chocolate whey beverages, improving sensory properties. It offers potential as a clean‐label food alternative without artificial additives. Background Growing consumer demand for healthier food products has intensified the search for natural additives.
Fernanda Batista Dantas, Antonia Samara Patricio Santos, Gizele Almada Cruz, Francisca Lívia de Oliveira Machado, Israel Rodrigues da Costa, Idila Maria da Silva Araújo, Kaliana Sitonio Eça, Rafael Audino Zambelli, Juliane Döering Gasparin Carvalho   +8 more
wiley   +1 more source

Safety evaluation of the food enzyme triacylglycerol lipase from the pregastric tissues of calves, kids and lambs

EFSA Journal, Volume 23, Issue 11, November 2025.
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is prepared from the pregastric tissues of calves, kids and lambs by DSM Food Specialties B.V. No issue of concern was identified from the food enzyme manufacturing process. The food enzyme is intended to be used in two food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu   +15 more
wiley   +2 more sources

Safety evaluation of a food enzyme containing chymosin, pepsin and gastricsin from the abomasum of suckling goats

EFSA Journal, 2022
The food enzyme containing chymosin (EC 3.4.23.4), pepsin (EC 3.4.23.1) and gastricsin (EC 3.4.23.3) is prepared from the abomasum of suckling goats by Consejo Regulador de la Denominación de Origen Queso Palmero and Consejo Regulador de la Denominación ...
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, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Andrew Chesson   +22 more
doaj   +1 more source