Results 71 to 80 of about 7,296 (278)

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

Risks for human health related to the presence of plant lectins in food

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Hanne Frøkiær, Bettina Grasl‐Kraupp, Patrick Mulder, Pierre Rougé, Heather Wallace, Marios Georgiadis, José Ángel Gómez Ruiz, Eirini Kouloura, Olaf Mosbach‐Schulz, Lydia Alarcón Asensio, Eleni Gkimprixi, Evangelia Ntzani   +30 more
wiley   +1 more source

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  

Multiobjective Multiproduct Batch Plant Design Under Uncertainty [PDF]

, 2006
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   +2 more sources

Bioinformatics Aided Elucidation of Functional and Structural Attributes of Bubalus Arnee Bubalis (BAB) Prochymosin

Food Bioengineering, Volume 4, Issue 4, Page 416-427, December 2025.
Bioinformatics workflow for structural and functional characterization of Bubalus arnee bubalis prochymosin ABSTRACT The aspartic protease prochymosin, found in the abomasum of Bubalus arnee bubalis (BAB), is pivotal in κ‐casein cleavage at the Phe105‐Met106 site, facilitating milk coagulation and cheese production.
Raushan Kumar Jha, Prasun Choudhary, Adarsh Kumar Shukla, Surbhi Panwar, Ashwani Kumar   +4 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  

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

The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

Foods, 2019
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C).
Barac, Pesic, Zilic, Smiljanić, Sredovic Ignjatovic, Vucic, Kostic, Milincic   +7 more
semanticscholar   +1 more source

Date Palm and Camel Milk as Sustainable and Resilient Food Sources to Fulfill the UN's SDGs (Goals 2 and 12): A Review

Journal of Sustainable Agriculture and Environment, Volume 4, Issue 4, December 2025.
ABSTRACT An increasing global population and harsh climate conditions are challenging most crops and contribute to threats of food insecurity. It is crucial to identify food sources that are sustainable and resilient. This review aims to provide insights into how date palm and camels can act as two major resilient and sustainable food sources to meet ...
Nilushni Sivapragasam, Kehinde Ganiyat Lawal, Raouf Aslam, Meththa Ranasinghe, Ume Roobab, Balan Sundarakani, Sajid Maqsood   +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