Results 341 to 350 of about 5,227,768 (412)

Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Trichoderma reesei strain RF10625. [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, de Nijs RA, Di Piazza G, Liu Y.   +17 more
europepmc   +1 more source

Safety evaluation of the food enzyme mannan endo-1,4-β-mannosidase from the non-genetically modified <i>Aspergillus niger</i> strain AE-HCM. [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, Chesson A, Heman L, Aguilera J, Andryszkiewicz M, Cavanna D, Kovalkovicova N, di Piazza G, Liu Y.   +21 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Activity and bioavailability of food protein-derived angiotensin-I-converting enzyme-inhibitory peptides.

Comprehensive Reviews in Food Science and Food Safety, 2021
Angiotensin-I-converting enzyme (ACE) inhibitory peptides are able to inhibit the activity of ACE, which is the key enzymatic factor mediating systemic hypertension.
Lu Xue, Rongxin Yin, K. Howell, Pangzhen Zhang   +3 more
semanticscholar   +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

Advancement and prospects of production, transport, functional activity and structure-activity relationship of food-derived angiotensin converting enzyme (ACE) inhibitory peptides

Critical reviews in food science and nutrition, 2021
Food-derived antihypertensive peptides have attracted increasing attention in functional foods for health promotion, due to their high biological activity, low toxicity and easy metabolism in the human body.
L. Xiang, Zhichang Qiu, Renjie Zhao, Zhenjia Zheng, X. Qiao   +4 more
semanticscholar   +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.
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

Food Enzymes

2017
This chapter sketches the main research trends concerning the functionalities of enzymes as food additives. In the past years full swing has been given to the role of enzymes to control aspects like texture, freshness, tenderness, flavor, and odor in a variety of food sectors like dairy, bread, meat, oleochemistry, or brewing.
F.J. Deive, M.A. Sanromán
openaire   +2 more sources

Use of enzymes in food processing

Food Biotechnology, 1990
(1990). Use of enzymes in food processing. Food Biotechnology: Vol. 4, Proceedings of the International Conference on Biotechnology and Food, pp. 319-328.
Pilnik, W., Voragen, A.G.J.
openaire   +3 more sources

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.
openaire   +2 more sources