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Unlocking the Potential of MXene‐Based Electrochemical Biosensors: A Review of Biofunctionalization Strategies and Biosensing Principles

Advanced Materials Technologies, EarlyView.
ABSTRACT Electrochemical biosensors enable the accurate and timely detection of clinical biomarkers, improving healthcare and precision medicine. MXene nanosheets, a class of 2D transition metal carbides, nitrides, and carbonitrides, are promising materials for developing next‐generation electrochemical biosensors due to their unique physicochemical ...
Muhsin Ali, Sharat Chandra Barman, Isobel Steer, Aya H. Alshareef, Dana Alsulaiman   +4 more
wiley   +1 more source

Safety evaluation of the food enzyme protein-glutamine glutaminase from the non-genetically modified <i>Chryseobacterium proteolyticum</i> strain AE-PG. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Kovalkovičová N, Andryszkiewicz M, Cavanna D, Lunardi S, Liu Y.   +17 more
europepmc   +1 more source

Safety evaluation of the food enzyme chymosin from the genetically modified <i>Trichoderma reesei</i> strain DP-Nyj88. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Criado A, Fernàndez-Fraguas C, Peluso S, Liu Y.   +16 more
europepmc   +1 more source

Safety evaluation of the food enzyme cellulase from the non-genetically modified <i>Aspergillus niger</i> strain HBI-AC01. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Chesson A, Herman L, Aguilera J, Andryszkiewicz M, Cavanna D, Kovalkovicova N, Nørby K, di Piazza G, Liu Y.   +21 more
europepmc   +1 more source

Safety evaluation of the food enzyme subtilisin from the genetically modified <i>Bacillus subtilis</i> strain DP-Ezx62. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Lunardi S, Andryszkiewicz M, Cavanna D, Peluso S, Liu Y.   +17 more
europepmc   +1 more source

Safety evaluation of the food enzyme thermomycolin from the genetically modified <i>Trichoderma reesei</i> strain AR-201. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Gomes A, Andryszkiewicz M, Cavanna D, Kovalkovičová N, Peluso S, Liu Y.   +18 more
europepmc   +1 more source

Safety evaluation of an extension of use of the food enzyme leucyl aminopeptidase from the non-genetically modified <i>Lichtheimia ramosa</i> strain AE-PER. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Cavanna D, Liu Y.   +14 more
europepmc   +1 more source

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Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques

Current Opinion in Food Science, 2018
There are new enzyme-related techniques emerging to better suit the diverse food processing environments and meet the development of new food products. Novel or improved enzymes including proteases, glycoside hydrolases, lipases and transglutaminases, and so on, with unique properties such as high activity at cold temperatures or thermal stability have
Yi Zhang, Shudong He, Benjamin K Simpson
openaire   +1 more source

Food and Feed Enzymes

2013
Humans have benefited from the unique catalytic properties of enzymes, in particular for food production, for thousands of years. Prominent examples include the production of fermented alcoholic beverages, such as beer and wine, as well as bakery and dairy products.
Marco Alexander, Fraatz, Martin, Rühl, Holger, Zorn   +2 more
openaire   +2 more sources

Food-Grade Enzymes

2011
Food-grade enzymes are commonly used in food processing, preservation and in production of specific ingredients aimed at formulation. Since enzymes traditionally isolated from plants and mammalian tissues or culturable microorganisms, do not possess sufficient purity and resistance to harsh conditions of modern food processes, the use of recombinant ...
Ramos, Óscar Leandro Silva, Malcata, F. X.   +1 more
openaire   +2 more sources