Results 61 to 70 of about 7,296 (278)

A fuzzy multiobjective algorithm for multiproduct batch plant: Application to protein production [PDF]

, 2008
This paper addresses the problem of the optimal design of batch plants with imprecise demands and proposes an alternative treatment of the imprecision by using fuzzy concepts.
Aguilar-Lasserre, Alberto, Azzaro-Pantel, Catherine, Dietz, Adrian, Domenech, Serge, Pibouleau, Luc   +4 more
core   +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

Proteinases from buckwheat (Fagopyrum esculentum moench) seeds: Purification and properties of the 47 kDa enzyme [PDF]

, 2006
Aspartic proteinases from buckwheat seeds are analyzed. Three forms of 47 kDa, 40 kDa and 28 kDa, were purified from mature buckwheat seeds, while two forms of 47 kDa and 28 kDa were detected in developing buckwheat seeds using pepstatin A affinity ...
Maksimović Vesna R., Radović Svetlana R., Timotijević Gordana S.   +2 more
core   +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

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

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

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

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

Whey as an Environmental Issue and Its Possible Solutions: Its Utilization as Culture Medium to Produce L‐Threonine Through E. coli in a Bioreactor

Biochemistry Research International, Volume 2026, Issue 1, 2026.
Whey, a by‐product of the cheese manufacturing industry, represents one of the most abundant and polluting effluents in the global food industry. Despite traditionally being underutilized and often discarded, its rich nutrient profile, particularly protein and lactose, has increasingly sparked an interest in its value within biotechnological processes.
Sara Pineda Vélez, Yudy Natalia Cortés Velásquez, Claudia Patricia Sánchez Henao, Jhon Fredy Vélez Blandón, Rabindranath Paul   +4 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