Results 61 to 70 of about 590 (165)

Safety evaluation of the food enzyme containing endo‐1,3(4)‐β‐glucanase, endo‐1,4‐β‐xylanase and cellulase activities from the non‐genetically modified Rasamsonia emersonii strain FGB

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme containing endo‐1,3(4)‐β‐glucanase (3‐(1,3;1,4)‐β‐d‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6), endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) and cellulase (4‐(1,3;1,4)‐β‐d‐glucan‐4‐glucanohydrolase EC 3.2.1.4) is produced with the non‐genetically modified Rasamsonia emersonii strain FGB by DSM Food Specialties B.
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, Cristina Andreoli, Andrea Terron, Simone Lunardi, Magdalena Andryzskiewicz, Ana Criado, Yi Liu   +18 more
wiley   +1 more source

Powder‐to‐Film Conversion of Nickel Single‐Atom Catalysts into Binder‐Free and Resistant Electrodes

Advanced Materials Interfaces, Volume 13, Issue 9, 5 May 2026.
A reproducible strategy is reported for fabricating standalone thin‐film electrodes composed of CNx‐supported Ni single‐atom catalysts. The resulting binder‐free electrodes exhibit robust stability, enhanced charge transfer, and superior electrochemical performance, offering scalable opportunities for applications in electrochemistry. ABSTRACT Although
Milla Vigliengo, Nicolò Allasia, Shuting Xiang, Yurii P. Ivanov, Riccardo Gulminelli, Martin Sterrer, Giorgio Divitini, Anatoly I. Frenkel, Gianvito Vilé   +8 more
wiley   +1 more source

The Effects of Cooking Temperature and Stage of Doneness on Some Factors in Broiled Beef

, 1963
Broiling is cooking tender cuts of meat by radiant heat from hot coals, a gas flame, or an electric element. Steaks and chops for broiling are from 1 to 2 inches thick.
Salvosa, Carmencita
core   +1 more source

Relationship between cooking rate and Warner-Bratzler shear force from pork chops cooked to two degrees of doneness [PDF]

, 2021
Many factors can combine to affect the tenderness of pork chops, ranging from pre-slaughter factors (sire line, sex, animal handling), to inherent factors in both direct (sarcomere length, collagen content, postmortem proteolysis) and indirect (pH, WHC ...
Nethery, Taylor Nicole
core  

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

Meat and Muscle Biology, 2017
The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness. Consumer and trained sensory panelists evaluated strip steak palatability traits of 3 USDA quality grades: Prime, Low Choice, and Low Select.
Kassandra V. McKillip, Alaena K. Wilfong, John M. Gonzalez, Terry A. Houser, John A. Unruh, Elizabeth A. E. Boyle, Travis G. O’Quinn   +6 more
openaire   +2 more sources

Theoretical definition of legume grass seeds degree of extraction done by machine for seed extraction

Agricultural science Euro-North-East, 2018
The study of the extraction machine was aimed at drawing analytical formulas which allow mathematically determine the quality indicators of the technological process. The object of this study is the process of grass seeds extraction. To achieve the aim, the before made scheme of operation of the similar devices and previously derived analytical ...
M. V. Simonov, V. J. Mokiev
openaire   +3 more sources

Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory

, 2018
Objective:The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.
Houser, T. A., T. A. Houser, L. N. Drey, E. A. Boyle, Prill, L. L., T. G. O'Quinn, J. M. Gonzalez, L. L. Prill, J. L. Vipham, Vierck, K. R., Gonzalez, J. M., Boyle, E. A., Drey, L. N., Vipham, J. L., O\u27Quinn, T. G., K. R. Vierck   +15 more
core   +1 more source

Impact of cooking methods and perceived degree of doneness on consumers' acceptance of beef

, 2012
Experimental procedures; Procedures for measuring consumer acceptance; Statistical procedures; Scope and limitations; Results; Cooking methods used; Influence of cooking methods on taste; Influence of cooking methods on tenderness; Influence of cooking ...
Capener, William N. (William Norman), 1925-; Bennett, James A.; Welsh, Gail A.; Gorman, William D.; Sikod, Fondo; Urquhart, N. Scott, 1940-; Marchello, John A.; Berry, Brad W. (Brad William), 1941-;
core  

The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness [PDF]

, 2019
It has been well-documented that both ultimate pH and instrumental color are correlated with the sensory characteristics of pork loin chops cooked to a medium (71˚C) degree of doneness.
Richardson, Elaine Lee
core  

Real-time spectrophotometric determination of coffee roast degree

, 2022
One of the most pivotal stages of coffee production is the roasting process, as it determines the quality of the beverage. The final measure of the degree of roast is determined by the color of the bean.
Andres, Jerome Moises L., Sazon, Cedric Paul M., Araño, Angelo C., Diwara, Don Levi Andre V.   +3 more
core