Results 61 to 70 of about 5,041 (212)

Aspects of proteolysis in cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University [PDF]

, 1994
The purpose of the present study was to elaborate methods for the detailed examination of proteolysis pathways in cheese (reviewed in Chapter 1) and to demonstrate their usefulness.
Coker, Christina June
core  

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

Calf chymosin as a catalyst of peptide synthesis [PDF]

Biochemical Journal, 1992
Calf chymosin was shown to catalyse peptide synthesis optimally over the range pH 4-5, giving satisfactory yields of methyl esters or p-nitroanilides of benzyloxycarbonyl tetra- to hexa-peptides, provided that hydrophobic amino-acid residues form the new peptide bonds.
openaire   +2 more sources

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

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

Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure [PDF]

, 2018
peer-reviewedThis study characterized the coagulation properties and defined the cutting window (CW; time between storage modulus values of 35 and 70 Pa) using rheometry for milk standardized to 4, 5, or 6% protein and set at 28, 32, or 36°C.
Bulbul, Kanak, Kelly, Alan L., McMahon, Donald J., Panthi, Ram R., Sheehan, Diarmuid (JJ), Vollmer, Almut H.   +5 more
core   +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 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

The influence of milk-clotting enzymes on the lipid composition and organoleptic properties of semi-matured cheeses

Biotecnología en el Sector Agropecuario y Agroindustrial, 2021
The milk-clotting enzymes used in the production of semi-matured and matured cheeses, can influence the metabolic processes that occur during maturation.
Angélica María García Torres, Karen Gineth Usgame Fagua, Carlos Iván Rojas Morales, Oscar Julio Medina Vargas   +3 more
doaj   +1 more source

Optimization of a portable NIR device for the optical supervision of milk coagulation process [PDF]

, 2011
The coagulation of milk is the fundamental process in cheese-making, which is based on a gel formation as consequence of physicochemical changes taking place in the casein micelles.
Barreiro Elorza, Pilar, Chamorro Valencia, M. Concepcion, Correa Hernando, Eva Cristina, Moreno Lucas, Beatriz   +3 more
core   +1 more source