Results 11 to 20 of about 481 (93)

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling goats, lambs and calves [PDF]

EFSA Journal, 2022
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling goats, lambs and calves by Laboratoires Abia. 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, Magdalena Andryszkiewicz, Cristina Fernàndez‐Fraguas, Yi Liu, Yrjö Roos, Andrew Chesson   +21 more
doaj   +3 more sources

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats, lambs and buffaloes [PDF]

EFSA Journal
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats, lambs and buffaloes by Caglificio Clerici S.p.A. It is intended to be used in the production of cheese.
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, Magdalena Andryszkiewicz, Yi Liu, Laura Sanmartín, Andrew Chesson   +20 more
doaj   +3 more sources

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from calf abomasum [PDF]

EFSA Journal, 2022
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves by RENCO New Zealand. 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, Lieve Herman, Magdalena Andryszkiewicz, Yi Liu, Andrew Chesson   +20 more
doaj   +2 more sources

Co‐Encapsulation of Bioactive Whey Peptides and Probiotics in a Coated Alginate Matrix for the Formulation of a Value‐Added Sports Drink Based on Whey Permeate [PDF]

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
L. plantarum and L. casei were co‐encapsulated with bioactive whey peptides in a WPI‐coated alginate matrix. whey peptides encapsulated in WPI coated ALG enhanced the antioxidant capacity and sensory properties of the sports drink. Probiotic cell survival in SGJ and during storage was enhanced in a whey permeate‐based fermented drink incorporated with ...
Maryam Soltani, Vahid Mofid, Mohammad Rabbani, Seyed Amir Mohammad Mortazavian, Mahdieh Pabast   +4 more
wiley   +2 more sources

Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co‐consumption with cooked pasta

International Journal of Food Science &Technology, Volume 58, Issue 12, Page 6330-6341, December 2023., 2023
Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co‐consumption with cooked pasta. Summary Lipid digestibility of a high‐fat dairy product (sour cream (SC) containing milk fat) and its analogue (SCA; containing palm oil) was performed during in vitro digestion simulation using the Infogest method.
Judit Tormási, László Abrankó
wiley   +1 more source

Antioxidant peptides generated from chicken feet protein hydrolysates

Journal of the Science of Food and Agriculture, Volume 103, Issue 14, Page 7207-7217, November 2023., 2023
Abstract Background As major industrial poultry by‐products, chicken feet are considered as notable sources of several bioactive molecules. The current work covers the processing of chicken feet proteins as substrates to be hydrolysed by combinations of three commercial enzymes (Alcalase®, Flavourzyme® and Protana® Prime) during different hydrolysis ...
Burcu Ozturk‐Kerimoglu, Alejandro Heres, Leticia Mora, Fidel Toldrá   +3 more
wiley   +1 more source

Big Things, Small Packages: An Update on Microalgae as Sustainable Sources of Nutraceutical Peptides for Promoting Cardiovascular Health

Global Challenges, Volume 7, Issue 5, May 2023., 2023
Microalgae biomass has tremendous potential as a sustainable source of alternative proteins. Enzymatic processing of microalgae proteins yields structurally diverse peptides with multiple biofunctional properties. This review discusses recent developments in microalgae protein‐derived bioactive peptides relevant in cardiovascular disease management ...
Chukwunonso E. C. C. Ejike, Timothy P. C. Ezeorba, Obinna Ajah, Chibuike C. Udenigwe   +3 more
wiley   +1 more source

Evaluation of Protein Profiles, Bioactivity, Allergenicity and Toxicity of Peptides Generated After in silico Digestion of Common Wheat and Einkorn Wheat

Turkish Journal of Agriculture: Food Science and Technology, 2020
The belief that ancient wheat is more beneficial than common wheat has been growing trend in recent years among the consumers. The present study aims to compare bioactive peptide, allergen peptide and toxic peptide generation after gastrointestinal ...
Pelin Sultan Perçin, Sibel Karakaya
doaj   +1 more source

The development of acid and pepsin (EC 3. 4. 23. 1) secretory capacity in the pig; the effects of age and weaning [PDF]

British Journal of Nutrition, 1985
1. The development of gastric secretory capacity of hydrochloric acid and pepsin (EC 3. 4. 23. 1) was studied in thirty-eight Large White x Landrace pigs from the litters of six sows (three pairs of two), 9–38 d of age. The pigs of each pair of sows were born within 24 h of each other.
openaire   +2 more sources

A comparative study of in vitro gastrointestinal digestion of three strategic edible oils

Journal of Food Science, Volume 87, Issue 7, Page 3268-3278, July 2022., 2022
Abstract Three strategic edible oils, that is, olive oil, microalgae oil, and shea butter, with a significantly different composition of fatty acids (FA), have been studied in a static in vitro digestion model to evaluate the rate of hydrolysis, bioaccessibility, and micellar phases formed in the process.
Assamae Chabni, Celia Bañares, Guillermo Reglero, Carlos F. Torres   +3 more
wiley   +1 more source