Results 51 to 60 of about 5,041 (212)

Tailoring casein functionality through thermal and nonthermal processing: From molecular changes to technological applications

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
This review explains how thermal and emerging nonthermal technologies reshape casein molecular and micellar structures, modifying their functional behaviour in dairy systems. It clarifies structure–function mechanisms and highlights processing strategies that enhance stability, emulsification, gelation and applicability in modern high‐protein and ...
Ramila Cristiane Rodrigues, Vitor Emanuel Máximo Santos, Jhonathan Valente Ferreira Gusmão, Gustavo Lucas Silva Campos, Pedro Henrique Campelo, Evandro Martins   +5 more
wiley   +1 more source

Calf rennet production and its performance optimization [PDF]

, 2018
Milk clotting enzymes are one of the most significant cheese making raw materials impacting and regulating milk coagulation activity. Calf rennet is one of the enzymes which extracted from suckling calf abomasum.
Balasubramanian, Nedumaran, Mamo, Asfawosen   +1 more
core   +2 more sources

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

Substrate specificity and structural investigation into PepO and PepW : two peptidases from Lactobacillus rhamnosus : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry at Massey University, Palmerston North, New Zealand [PDF]

, 2005
The proteolytic systems of lactic acid bacteria have important roles in the maturation and flavour development of cheese. Lactic acid bacteria pepetidases contribute to the taste of cheese through the production of low-molecular weight peptides and free ...
Yates, Karen Maree
core  

Specificity and kinetics of the milk-clotting enzyme from cardoon (Cynara cardunculus L.) toward bovine .kappa.-casein [PDF]

, 1993
The action of Cynara cardunculus L. protease on whole bovine K-casein, over a 3-h period at pH 6.4, was investigated. RpHPLC of the 3% trichloroacetic acid (TCA)-solublefraction of the K-casein digestion mixture showed three peptide peaks, which were ...
Faro, Carlos J., Macedo, I. Queiroz, Pires, Euclides M.   +2 more
core   +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

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

Plumeria alba latex as a new plant protease for waragashi cheese production: A comparative assessment of yield and physicochemical and textural characteristics [PDF]

, 2019
The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera.
Alitonou, Guy Alain, Bankolé, Ibidjokè Rachidatou, Durand, Erwann, Hodonou, Myriam Mondoukpè, Mazou, Mouaïmine, Tchobo, Paul Fidèle   +5 more
core   +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

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