Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria
Food Technology and Biotechnology, 2010 The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic and ...
Blaženka Kos +5 more
doaj
Studies on methodology in dietary fibre analysis : a neutral detergent fibre method using glucoamylase : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University [PDF]
, 1979 The dietary fibre content of foods is conveniently and rapidly determined by the neutral and acid detergent methods devised originally by Van Soest and associates.
Sills, Victor Ernest
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Safety evaluation of the food enzyme papain, a cysteine endopeptidase complex from the latex of <i>Carica papaya</i> L. [PDF]
EFSA JEFSA Panel on Food Enzymes (FEZ) +15 more
europepmc +3 more sources
Inhibition of Protease Activity in Muscle Extracts and Surimi from Pacific Whiting, Merluccius productus, and Arrowtooth Flounder, Atheresthes stomias [PDF]
, 1993 Muscle extracts of Pacific whiting, Merluccius productus, and arrowtooth flounder, Atheresthes stomias, were assayed for proteolytic activity using azocasein as a substrate. Pacific whiting extracts showed maximum activity at pH 5.0-5.2 and a temperature
Koury, Barbara +2 more
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Transaminase Enzyme and Liver Histological Profile of Mice Administered Extract of Pegagan (Centella Asiatica (L.) Urban) [PDF]
, 2011 The purpose of this study was to determine whether pegagan caused toxic effects on the liver. This study used completely randomized design with four treatments, ie 125, 200, 275 mg/kg BW and control, each treatment consisting of six replicates. Variables
Adi, T. T. (T) +2 more
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Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production
Food Technology and Biotechnology, 2012 The use of commercial starter cultures in fresh cheese production from pasteurized milk results in the loss of typical characteristics of artisan fresh cheese due to the replacement of complex native microbiota with a defined starter culture.
Andreja Leboš Pavunc +5 more
doaj
Effects of detergents on activity, thermostability and aggregation of immobilized lipases [PDF]
, 2014 Predmetom tejto diplomovej práce bolo štúdium vplyvu detergentov na aktivitu, termostabilitu a agregáciu voľnej a imobilizovanej formy komerčného preparátu lipázy izolovanej z mikroskopickej huby Rhizopus arrhizus. Teoretická časť obsahuje ucelenú rešerš
Bančáková, Anna
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Impact of bacteria and yeast with probiotic properties on performance, digestibility, health status and gut environment of growing pigs in Vietnam [PDF]
, 2010 This thesis aimed to evaluate the effects of six lactic acid bacteria (LAB) strains and Bacillus subtilis H4, Saccharomyces boulardii Sb, and a microbial enzyme mixture, supplemented to basal diets on the performance, diet digestibility, health status ...
Giang, Hoang Huong
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Performance of three commercial lipases in a model enzyme modified cheese system : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1999 The effects of Amano 'R' (from Penicillium roqueforti), Palatase (from Mucor miehei) and kid lipase (from kid goat) activity on hydrolysis of triglycerides in a constant enzyme modified cheese (EMC) base have been investigated.
Gunaratne, Jagath Thusitha Kumara
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Safety evaluation of the food enzyme lysozyme from hens' eggs. [PDF]
EFSA JEFSA Panel on Food Enzymes (FEZ) +17 more
europepmc +1 more source