Results 51 to 60 of about 5,227,768 (412)

Fabrication and Characterization of Graphene Microcrystal Prepared from Lignin Refined from Sugarcane Bagasse

Nanomaterials, 2018
Graphene microcrystal (GMC) is a type of glassy carbon fabricated from lignin, in which the microcrystals of graphene are chemically bonded by sp3 carbon atoms, forming a glass-like microcrystal structure.
Pei-Duo Tang, Qi-Shi Du, Da-Peng Li, Jun Dai, Yan-Ming Li, Fang-Li Du, Si-Yu Long, Neng-Zhong Xie, Qing-Yan Wang, Ri-Bo Huang   +9 more
doaj   +1 more source

Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]

, 2015
Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana, Perotti, Maria Cristina, Rebechi, Silvina Roxana, Vénica, Claudia Inés   +3 more
core   +1 more source

Whey-derived peptides interactions with ACE by molecular docking as a potential predictive tool of natural ACE inhibitors [PDF]

, 2020
Several milk/whey derived peptides possess high in vitro angiotensin I-converting enzyme (ACE) inhibitory activity. However, in some cases, poor correlation between the in vitro ACE inhibitory activity and the in vivo antihypertensive activity has been ...
Chamata, Yara, Jauregi, Paula, Watson, Kimberly A.   +2 more
core   +1 more source

Food manufacturing processes and technical data used in the exposure assessment of food enzymes

EFSA journal. European Food Safety Authority, 2023
Food enzymes are used for technical purposes in the production of food ingredients or foods‐as‐consumed. In the European Union, the safety of a food enzyme is evaluated by EFSA on the basis of a technical dossier provided by an applicant.
C. Lambré, José Manuel Barat Baviera, C. Bolognesi, P. Cocconcelli, Riccardo Crebelli, D. Gott, K. Grob, E. Lampi, M. Mengelers, A. Mortensen, G. Rivière, I. Steffensen, C. Tlustos, Henk van Loveren, L. Vernis, Holger Zorn, Y. Roos, Kyriaki Apergi, D. Cavanna, Yi Liu, Francesco Pesce, Giulio di Piazza, Rita Ferreira de Sousa, A. Chesson   +23 more
semanticscholar   +1 more source

Larval condition and growth of Sardinella brasiliensis (Steindachner, 1879): preliminary results from laboratory studies [PDF]

, 2003
Brazilian sardine, the most important resource along the southeastern Brazilian coast, presented great variations and declines in its stocks. The main factors contributing to this are: oceanographic structure changes; recruitment failures; excessive ...
Clemmesen, Catriona, Ferraz-Dias, J. F., Rossi-Wongtschowski, C. L., Ueberschär, Bernd   +3 more
core   +2 more sources

Exposure assessment of food enzymes [PDF]

EFSA Journal, 2016
Abstract In preparation of receiving dossiers on food enzymes, in 2009, the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids published guidance on data requirements and methodologies foreseen in the risk assessment of food enzymes. Based on experiences gained in assessing submitted dossiers, the Panel noted that the Budget
Silano, Vittorio, Bolognesi, Claudia, Castle, Laurence, Cravedi, Jean-Pierre, Fowler, Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Mennes, Wim, Rosaria Milana, Maria, Penninks, André, Smith, Andrew, de Fátima Tavares Poças, Maria, Tlustos, Christina, Wölfle , Detlef, Zorn, Holger, Zugravu, Corina-Aurelia, Arcella, Davide, Liu , Yi, Engel, Karl-Heinz, EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)   +22 more
openaire   +4 more sources

Safety evaluation of the food enzyme triacylglycerol lipase from Trichoderma reesei (strain RF10625)

EFSA journal. European Food Safety Authority, 2019
The food enzyme triacylglycerol acylhydrolase (EC 3.1.1.3) is produced with a genetically modified Trichoderma reesei strain RF10625 by AB Enzymes. The genetic modifications do not give rise to safety concerns.
V. Silano, José Manuel Barat Baviera, C. Bolognesi, P. Cocconcelli, Riccardo Crebelli, D. Gott, K. Grob, E. Lampi, A. Mortensen, G. Rivière, I. Steffensen, C. Tlustos, Henk van Loveren, L. Vernis, Holger Zorn, B. Glandorf, L. Herman, J. Aguilera, D. Arcella, J. Maia, Yi Liu, S. Rainieri, A. Chesson   +22 more
semanticscholar   +1 more source

The Applications and Mechanisms of Superoxide Dismutase in Medicine, Food, and Cosmetics

Antioxidants, 2023
Superoxide dismutase (SOD) is a class of enzymes that restrict the biological oxidant cluster enzyme system in the body, which can effectively respond to cellular oxidative stress, lipid metabolism, inflammation, and oxidation.
Mengli Zheng, Yating Liu, Guanfeng Zhang, Zhikang Yang, Weiwei Xu, Qinghua Chen   +5 more
semanticscholar   +1 more source

Fate of Neuraminidases of Influenza A Viruses [PDF]

E3S Web of Conferences, 2020
The current COVID-19 pandemic creates the biggest health and economic challenges to the world. However, not much knowledge is available about this coronavirus, SARS-CoV-2, because of its novelty.
Yan Shaomin, Wu Guang
doaj   +1 more source

Safety evaluation of the food enzyme triacylglycerol lipase from Aspergillus niger (strain LFS)

EFSA journal. European Food Safety Authority, 2019
The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with a genetically modified Aspergillus niger strain LFS by DSM Food Specialties B.V.. The genetic modifications do not give rise to safety concerns.
V. Silano, José Manuel Barat Baviera, C. Bolognesi, B. Brüschweiler, P. Cocconcelli, Riccardo Crebelli, D. Gott, K. Grob, E. Lampi, A. Mortensen, G. Rivière, I. Steffensen, C. Tlustos, Henk van Loveren, L. Vernis, Holger Zorn, B. Glandorf, L. Herman, K. Jany, S. Kärenlampi, André Penninks, J. Aguilera, Margarita Aguileria‐Gómez, D. Arcella, C. Horn, N. Kovalkovičová, Yi Liu, J. Maia, A. Chesson   +28 more
semanticscholar   +1 more source