Results 291 to 300 of about 1,059,632 (361)

Safety evaluation of the food enzyme endo-polygalacturonase from the genetically modified <i>Trichoderma reesei</i> strain AR-414. [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, M Solano ML, Sramkova M, Van Loveren H, Vernis L, Cavanna D, Criado A, Fernandez-Fraguas C, Liu Y.   +17 more
europepmc   +1 more source

Significance of enzymes for the recycling of wasted non-food biomass to value added products: A sustainable stewardship towards the cleaner environment

Gursharan Singh, Sudarshan Sahu, Saumya Bharti, Shailendra Kumar Arya   +3 more
openalex   +1 more source

Safety evaluation of the food enzyme AMP deaminase from the non-genetically modified <i>Aspergillus pallidofulvus</i> strain AE-DN. [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, Aguilera J, Andryszkiewicz M, Cavanna D, Kovalkovičová N, Liu Y.   +17 more
europepmc   +1 more source

Corrigendum to “Influence of catechin–PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition” [Food Chem. 490 (2025) 145132]

Jieqiong Chen, Chunyan Lin, Lijia Yang, Yang Liu, Guowan Su, Yehui Zhang, Weifeng Liu, Mouming Zhao, Xuan Zhao, Lihua Huang, Tiantian Zhao   +10 more
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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
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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
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Regulation of food enzymes

Enzyme and Microbial Technology, 1981
Abstract In this review the development of federal policy for the regulation of enzymes is summarized. Defining enzymes as food additives and considerations of the health and safety aspects of employing enzymes in food processing are described.
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Enzymes in food processing

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