Results 51 to 60 of about 2,061 (130)

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain DP‐Dzb52

EFSA Journal, 2021
The food enzyme α‐amylase (1,4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb52 by Danisco US Inc. The production strain contains multiple copies of an antimicrobial resistance gene.
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, Sirpa Kärenlampi, André Penninks, Magdalena Andryszkiewicz, Ana Gomes, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Karl‐Heinz Engel, Andrew Chesson   +25 more
doaj   +1 more source

Effect of a Spray Containing Occlusive Agents, Humectants and Physiological Lipids on Skin Hydration of Healthy Dogs When Applied After Bathing With a Chlorhexidine 2%/Miconazole 2% Shampoo

Veterinary Dermatology, Volume 37, Issue 1, Page 140-147, February 2026.
Background: Normal hydration of the canine epidermis is imperative for cutaneous homeostasis. Xerosis may be encountered in canine atopic dermatitis and may be aggravated by topical antiseptics. Hypothesis and Objectives: To evaluate the hydrating properties and the safety of a spray (Sensiderm spray; MP Labo) when applied after shampooing healthy dogs
Adamantia Pseftogka, Elisabeta Samuel (Badulescu), Manolis K. Chatzis, Manolis N. Saridomichelakis   +3 more
wiley   +1 more source

MODIFIKASI PATI SINGKONG (Manihot esculenta) DENGAN ENZIM α-AMILASE SEBAGAI AGEN PEMBUIH SERTA APLIKASINYA PADA PROSES PEMBUATAN MARSHMALLOW

Jurnal Pangan dan Agroindustri, 2014
Pada industri pangan, penggunaan gelatin merupakan salah satu polimer larut air yang dapat digunakan sebagai agen pembentuk gel, pengental, penstabil, pembuih, dan pengemulsi.
Rera Suryani, Fithri Choirun Nisa
doaj  

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus subtilis strain AR‐651

EFSA Journal, 2023
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus subtilis strain AR‐651 by AB Enzymes. The genetic modifications do not give rise to safety concerns.
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, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu, Andrew Chesson   +20 more
doaj   +1 more source

Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT Global population growth is challenging the sustainability of current food systems and driving the search for alternative protein sources with lower environmental impact. The house cricket (Acheta domesticus) has emerged as a promising, sustainable provider of high‐quality protein.
Leonardo Musto, Mussa Makran, Dario Mercatante, Ivan Albano, Maria Teresa Rodriguez‐Estrada, Antonio Cilla, Guadalupe Garcia‐Llatas   +6 more
wiley   +1 more source

The Study on Ecological Security Evaluation of the Minghu National Wetland Park

Discrete Dynamics in Nature and Society, Volume 2026, Issue 1, 2026.
Comprehensively analyzing Liupanshui Minghu National Wetland Park ecological safety impact factors including environment, resources, ecology, economy, and society, utilizing the Driver force‐Pressure‐State‐Impact‐Response‐Management (DPSIRM) framework model to build Minghu National Wetland Park ecological security DPSIRM evaluation index system and ...
Qu Qin, Bin Wen, Jingjing Li, Deepali
wiley   +1 more source

Scientific Opinion on the tolerable upper intake level for supplemental docosahexaenoic acid

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract Following a request from the European Commission, the Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver a scientific opinion on the revision of the safe level of intake for supplemental docosahexaenoic acid (DHA).
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan de Henauw, Karen‐Ildico Hirsch‐Ernst, Angeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Frank Thies, Alfonso Siani, Ionut Craciun, Silvia Valtueña Martínez   +17 more
wiley   +1 more source

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain LMG‐S 32676

EFSA Journal, 2023
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified microorganism Bacillus amyloliquefaciens strain LMG‐S 32676 by Enmex SA de CV, a Kerry Company.
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, Yrjö Roos, Silvia Peluso, Magdalena Andryszkiewicz, Kyriaki Apergi, Giulio diPiazza, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐AY

EFSA Journal, 2022
The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain NZYM‐AY by Novozymes A/S. The genetic modifications do not give rise to safety concerns.
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, Jaime Aguilera, Yi Liu, Andrew Chesson   +20 more
doaj   +1 more source

Calibration of Flow Cytometers Enables Reproducible Measurements of Extracellular Vesicle Concentrations and Reference Range Establishment

Journal of Extracellular Vesicles, Volume 14, Issue 12, December 2025.
ABSTRACT The concentration of cells is a key component of modern blood tests. Given the biomarker potential of extracellular vesicles (EVs) in blood, we aimed to establish reference ranges for blood cell‐derived EVs using flow cytometry. To address the orders‐of‐magnitude variability in reported EV concentrations between different flow cytometers (FCMs)
Britta A. Bettin, Bo Li, Kim Falkena, Ton G. van Leeuwen, Christian Gollwitzer, Zoltán Varga, Nadine Ajzenberg, Jovan P. Antovic, Pascale Berckmans, Edit I. Buzas, Randy P. Carney, Sean Cook, Françoise Dignat‐George, Dorothee Faille, Bernd Giebel, Jennifer C. Jones, Yohan Kim, Romaric Lacroix, Joanne Lannigan, Fabrice Lucien, Katariina Maaninka, Erika G. Marques de Menezes, Annette Meyer, Rachel R. Mizenko, Inge Nelissen, John Nolan, Philip J. Norris, Desmond Pink, Sumeet Poudel, Stéphane Robert, Pia R.‐M. Siljander, Vera A. Tang, Tobias Tertel, Tina Van Den Broeck, Lili Wang, Joshua A. Welsh, Rienk Nieuwland, Edwin van der Pol   +37 more
wiley   +1 more source