Results 31 to 40 of about 5,227,768 (412)
Microbial Cell Factories, 2021 Lactobacillus (Limosilactobacillus) fermentum D12 is an exopolysaccharide (EPS) producing strain whose genome contains a putative eps operon. Whole-genome analysis of D12 was performed to disclose the essential genes correlated with activation of ...
Katarina Butorac +9 more
doaj +1 more source
EFSA journal. European Food Safety Authority, 2020 The food enzyme maltogenic amylase (glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzr50 by Danisco US Inc.
V. Silano +22 more
semanticscholar +1 more source
Biotechnology & Biotechnological Equipment, 2020 This report examines the soluble expression of a novel feruloyl esterase, BpFae, from Burkholderia pyrrocinia in Escherichia coli overexpression systems using three expression vectors, pET28a, pCold-TF and pGEX-4T-1.
Zhilei Fu +7 more
doaj +1 more source
The effect of different frequencies of ultrasound on the activity of horseradish peroxidase [PDF]
, 2018 Ultrasound technology has been studied by food researchers as an alternative method for thermal processing. The use of ultrasound as a way to inactivate and/or activate enzymes has been widely studied at low frequencies (20–40 kHz), however, little ...
Bremner, David H. +3 more
core +2 more sources
Enzyme Electrodes for the Food Industry [PDF]
Journal of Food Protection, 1980 In the past decade, there have been extensive advancements in enzyme electrode technology. This paper reviews the technology, historical development and potential and current applications of enzyme electrodes in the food industry. Proper choice of enzyme, electrode and immobilization techniques are considered.
D. Skogberg, T. Richardson
openaire +2 more sources
Influence of ellagitannins extracted by pomegranate fruit on disulfide isomerase PDIA3 activity [PDF]
, 2019 Pomegranate fruit is a functional food of high interest for human health due to its wide range of phytochemicals with antioxidant properties are implicated in the prevention of inflammation and cancer. Ellagitannins, such as punicalagin and ellagic acid,
Altieri, Fabio +6 more
core +1 more source
Recent Advances in Electrochemical Enzyme-Based Biosensors for Food and Beverage Analysis
Foods, 2023 Food analysis and control are crucial aspects in food research and production in order to ensure quality and safety of food products. Electrochemical biosensors based on enzymes as the bioreceptors are emerging as promising tools for food analysis ...
S. Wijayanti +2 more
semanticscholar +1 more source
Enzyme Immobilization Technologies and Industrial Applications
ACS Omega, 2023 Enzymes play vital roles in diverse industrial sectors and are essential components of many industrial products. Immobilized enzymes possess higher resistance to environmental changes and can be recovered/recycled easily when compared to the free forms ...
Yasmin R. Maghraby +3 more
semanticscholar +1 more source
Alternaria in food: Ecophysiology, mycotoxin production and toxicology [PDF]
, 2015 Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of ...
Lee, Hyang Burm +2 more
core +2 more sources
Extremophile enzymes for food additives and fertilizers [PDF]
Microbial Biotechnology, 2021 The use of extremophile enzymes for industrial purposes has become very significant since the beginning of this century and it is envisaged an ample use of enzymes for environmental applications (fertilisers, food and feed additives, biodegradation, pharma) as well as in the biosynthesis of compounds through design of novel biosynthetic pathways.
openaire +5 more sources