Results 51 to 60 of about 856 (168)

Safety evaluation of an extension of use of the food enzyme phospholipase A1 from the genetically modified Aspergillus niger strain NZYM‐FP

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme phospholipase A1 (phosphatidylcholine 1‐acylhydrolase, EC 3.1.1.32) is produced with the genetically modified Aspergillus niger strain NZYM‐FP by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in one food manufacturing process.
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, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Composition of Gum from Enzymatic Degumming of Water-degummed Canola Oil

MOJ Food Processing & Technology, 2016
The composition of the gum from enzymatic degumming of water-degummed canola oil was determined. Acetone insoluble (AI) and soluble fractions accounted for about 40 and 60 % of the gum (dried basis). The AI fraction of the gum (AIED) contained two glycolipid classes, acylated sterol glucosides and sterol glucosides, each of which was present at no more
openaire   +1 more source

Salt‐Driven Silk Fibroin Assembly for Solvent‐Free Multienzyme Co‐Immobilization

ChemCatChem, Volume 18, Issue 12, 26 June 2026.
Salt‐induced silk fibroin assembly enables solvent‐free co‐immobilization of redox enzyme cascades in fully aqueous media without covalent modification. The protein matrix provides high operational stability and modulates cofactor accessibility, enhancing functional coupling within the confined microenvironment.
Juan Cruz Almada, Miguel Marco‐Martín, Uriel A. Ruiz‐Castillo, Susana Velasco‐Lozano   +3 more
wiley   +1 more source

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, Volume 2, Issue 2, Page 222-235, June 2026.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source

Investigation of degumming treatments effect on the various physical and mechanical properties of Eri silk from Ethiopia

Journal of Engineered Fibers and Fabrics
Eri silk, regarded as “peace silk,” is currently one of the most prized silks because of its softness, breathability, and sustained production. In Ethiopia, where Eri silkworm sericulture is budding, poor degumming practices often result in inferior ...
Kavitha Rajan, Sawiros Leulseged, J. Banu Priya, Senthamaraikannan Palanisamy, Kumar Ramar   +4 more
doaj   +1 more source

Enzymatic degumming of hemp: a literature review

Cellulose
Abstract Industrial hemp has attracted public attention in recent years since its planting legalization in the United States in 2018. Hemp exhibits unique advantages compared to cotton in sustainability and physical properties such as lower water consumption for cultivation and high tensile strength as a technical fiber.
Siyan Wang, Sonja Salmon
openaire   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, Volume 2, Issue 2, Page 136-154, June 2026.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

Guideline for the electrospinning of food biomacromolecules

Food Biomacromolecules, Volume 3, Issue 2, Page 406-417, June 2026.
Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
wiley   +1 more source

Emulsifier and antioxidant properties of by‐products obtained by enzymatic degumming of soybean oil [PDF]

European Journal of Lipid Science and Technology, 2013
AbstractThe enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market specifications while it increases the oil yield. The aim of this study was to evaluate antioxidant and emulsifier properties of the recovered gum (RG ...
Cabezas, Darío Marcelino, Diehl, B. W. K., Tomás, Mabel Cristina   +2 more
openaire   +3 more sources

3D Printed High‐Strength Hydrogel for Dual Release of Cu2+ and Ag+ Ions to Enhance Bone Repair and Antibacterial Properties

Rare Metals, Volume 45, Issue 6, June 2026.
ABSTRACT Bone restoration is often hindered by the spatiotemporal dysregulation of immune and regenerative signals. Conventional bio‐inert implants, providing only passive support, fail to modulate this microenvironment, leading to infections and poor healing.
Zhizhong Sun, Yifei Wang, Yi Zheng, Minying Li, Longbao Feng, Ziwei Jiang, Hengrui Liu, Rui Guo, Weipeng Sun   +8 more
wiley   +1 more source