Results 21 to 30 of about 954,162 (372)

Safety evaluation of the food enzyme beta-galactosidase from the non-genetically modified Kluyveromyces lactis strain AE-KL [PDF]

, 2022
[EN] The food enzyme beta-galactosidase (beta-D-galactoside galatohydrolase, EC 3.2.1.23) is produced with the non-genetically modified Kluyveromyces lactis strain AE-KL by Amano Enzyme Inc. As the production strain meets the requirements for a Qualified
Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lambré, Claude, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger-Lise, Tlustos, Christina, van Loveren, Henk, Vernis, Laurence   +14 more
core   +1 more source

Application of random walk to model temperature in 60 African cities for the 20th century [PDF]

E3S Web of Conferences, 2021
The 20th century is marked with climate change led by global warming. So far, many models have been applied to analyze the temperature change. However, a simple but interesting model, a random walk is hardly used in his regard.
Yan Shaomin, Wu Guang
doaj   +1 more source

Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture [PDF]

, 2013
peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting.
Doolan, I. A., Kilcawley, Kieran, Nongonierma, Alice B., Wilkinson, M.G.   +3 more
core   +1 more source

Safety evaluation of the food enzyme catalase from porcine liver [PDF]

, 2022
[EN] The food enzyme catalase (hydrogen-peroxide:hydrogen-peroxide oxidoreductase; EC 1.11.1.6) is obtained from porcine liver by Avances Bioquimicos Alimentacion, S.L. (Spain).
Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lambré, Claude, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger-Lise, Tlustos, Christina, van Loveren, Henk, Vernis, Laurence   +14 more
core   +1 more source

Intermittent Microwave Drying Characteristics and Quality Changes of Xilin Fire Ginger Slices

Shipin gongye ke-ji, 2022
In order to improve the drying efficiency, microwave intermittent drying characteristics of Xilin fire ginger slices were studied and drying kinetics model was established.
Jimin HUANG, Zhaolong WU, Hao LI, Guiying CHEN, Fang LIN, Bingzheng LI, Zhimin HUANG   +6 more
doaj   +1 more source

Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of calves and cows [PDF]

, 2021
[EN] The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is produced from the abomasum of Bos taurus purchased from different rennet manufacturers by Laboratorios Arroyo S.A.
Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lambré, Claude, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger-Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence   +14 more
core   +1 more source

Antibacterial Regularity Mining Beneath the Systematic Activity Database of Lipopeptides Brevilaterins: An Instructive Activity Handbook for Its Food Application

Foods, 2022
Bacterial contamination is a primary threat to food safety. Therefore, the persistent development of natural antibacterial agents has become essential work.
Yangliu Liu, Panpan Han, Yingmin Jia, Zhou Chen, Siting Li, Aijin Ma   +5 more
doaj   +1 more source

Time-resolved fluorescence observation of di-tyrosine formation in horseradish peroxidase upon ultrasound treatment leading to enzyme inactivation [PDF]

, 2016
The application of ultrasound to a solution can induce cavitional phenomena and generate high localised temperatures and pressures. These are dependent of the frequency used and have enabled ultrasound application in areas such as synthetic, green and ...
Bremner, David H., Chu, Boon-Seang, Hungerford, Graham, Lemos, M. Adilia, Tsikrika, Konstantina   +4 more
core   +2 more sources

Safety evaluation of the food enzyme endo-polygalacturonase from the genetically modified Aspergillus luchuensis strain FLYSC [PDF]

, 2022
[EN] The food enzyme endo-polygalacturonase ((1 -> 4)-alpha-d-galacturonan glycanohydrolase; EC 2.3.1.15), is produced with the genetically modified Aspergillus luchuensis strain FLYSC by Advanced Enzyme Technologies Ltd. The genetic modifications do not
Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Silano, Vittorio, Steffensen, Inger-Lise, Tlustos, Christina, van Loveren, Henk, Vernis, Laurence   +14 more
core   +1 more source

Effectively Improve the Astaxanthin Production by Combined Additives Regulating Different Metabolic Nodes in Phaffia rhodozyma

Frontiers in Bioengineering and Biotechnology, 2022
Astaxanthin is an important natural resource that is widely found in marine environments. Metabolic regulation is an effective method for improving astaxanthin production in Phaffia rhodozyma.
Zhipeng Li, Zhipeng Li, Zhipeng Li, Haoyi Yang, Haoyi Yang, Haoyi Yang, Chenhua Zheng, Chenhua Zheng, Chenhua Zheng, Xiping Du, Xiping Du, Xiping Du, Hui Ni, Hui Ni, Hui Ni, Ning He, Liang Yang, Liang Yang, Liang Yang, Li You, Li You, Li You, Yanbing Zhu, Yanbing Zhu, Yanbing Zhu, Lijun Li, Lijun Li, Lijun Li   +27 more
doaj   +1 more source