Results 251 to 260 of about 499,320 (297)

Photocrosslinkable Kidney Decellularized Extracellular Matrix‐Based Bioink for 3D Bioprinting

Advanced Healthcare Materials, EarlyView.
A photocrosslinkable bioink is developed from methacrylated decellularized porcine kidney extracellular matrix to create kidney‐specific 3D constructs. This bioink supports high cell viability, promotes multicellular spheroid formation, and enables stable multilayer bioprinting with tunable mechanical properties, providing a versatile platform for ...
Jaemyung Shin, Nima Tabatabaei Rezaei, Subin Choi, Zhangkang Li, Deok‐Ho Kim, Keekyoung Kim   +5 more
wiley   +1 more source

Safety evaluation of the food enzyme endo-1,4-β-xylanase from the genetically modified <i>Bacillus subtilis</i> strain DP-Ezd119. [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, Sramkova M, Van Loveren H, Vernis L, Aguilera J, Cavanna D, Fernández-Fraguas C, de Nijs RA, Liu Y.   +18 more
europepmc   +1 more source

Safety evaluation of the food enzyme glucan 1,4-α-glucosidase from the non-genetically modified <i>Aspergillus niger</i> strain AGME 1415. [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, Sramkova M, Van Loveren H, Vernis L, Cavanna D, Aguilera J, Andryszkiewicz M, Kovalkovicova N, Marini E, Pesce F, di Piazza G, Liu Y.   +21 more
europepmc   +1 more source

Updated safety evaluation of the food enzyme endo-1,4-β-xylanase from the genetically modified <i>Aspergillus niger</i> strain XYL. [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, Sramkova M, Van Loveren H, Vernis L, Herman L, Aguilera J, Cavanna D, Fraguas CF, Kovalkovicova N, Liu Y.   +19 more
europepmc   +1 more source

Safety evaluation of the food enzyme aspergillopepsin I from the non-genetically modified <i>Aspergillus luchuensis</i> strain APTC 3C-290. [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, Sramkova M, Van Loveren H, Vernis L, Lunardi S, Andryszkiewicz M, Kovalkovicova N, Liu Y.   +17 more
europepmc   +1 more source

Safety evaluation of an extension of use of the food enzyme endo-1,4-β-xylanase from the genetically modified <i>Aspergillus niger</i> strain XEA. [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, Sramkova M, Van Loveren H, Vernis L, Sicuri MC, Cavanna D, Liu Y.   +16 more
europepmc   +1 more source

Safety evaluation of an extension of use of the food enzyme cyclomaltodextrin glucanotransferase from the non-genetically modified Anoxybacillus caldiproteolyticus strain AE-KCGT. [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 M, Sramkova M, Van Loveren H, Vernis L, Marini E, Pasch J, Liu Y.   +16 more
europepmc   +1 more source

Enzymes in food processing [PDF]

Nutrition Bulletin, 1983
SummaryThe purpose of the article is to review the use of food grade industrial enzymes in food processing. Only those enzymes directly added or deliberately used by the food manufacturer are considered. Areas of application covered include the baking industry, the dairy industry, the starch processing industry, the protein processing industry, and the
openaire   +1 more source

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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.
Martin Rühl, Holger Zorn, Marco A. Fraatz   +2 more
openaire   +3 more sources

Enzymes in the food industry [PDF]

, 1990
The use of enzymes such as rennet in cheese making and barley amylases in brewing is as old as the food and beverage industry itself. However, the production of the amylase represents the first example of the industrial production of an enzyme for use in the food industry.
Alistair Paterson, David R. Berry
openaire   +1 more source