Results 51 to 60 of about 954,162 (372)

Safety evaluation of the food enzyme phospholipase A1 from the genetically modified Aspergillus oryzae strain NZYM-LJ [PDF]

, 2022
[EN] The food enzyme phospholipase A1 (phosphatidylcholine 1-acylhydrolase; EC 3.1.1.32) is produced with the genetically modified Aspergillus oryzae strain NZYM-LJ by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food
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

Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes§

Food Technology and Biotechnology, 2023
Research background. Increasing awareness of the importance of nutrition in health promotion and disease prevention has driven to the development of foods for special medical purposes (FSMPs).
Andreja Leboš Pavunc, Lenkica Penava, Nina Čuljak, Martina Banić, Jasna Novak, Katarina Butorac, Marijana Ceilinger, Jelena Miličević, Danijela Čukelj, Jagoda Šušković, Blaženka Kos   +10 more
doaj   +1 more source

Safety evaluation of a food enzyme containing trypsin, chymotrypsin, elastase and carboxypeptidase from porcine pancreas [PDF]

, 2021
[EN] The food enzyme is a protease complex, containing trypsin (EC 3.4.21.4), chymotrypsin (EC 3.4.21.1), pancreatic elastase (EC 3.4.21.36) and carboxypeptidase B (EC 3.4.17.2), obtained from porcine pancreas by Neova Technologies Inc.
Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lambre, Claude, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Riviere, Gilles, Silano, Vittorio, Steffensen, Inger-Lise, Tlustos, Christina, Van Loveren, Henk   +14 more
core   +1 more source

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

In situ digestion of canola protein gel observed by synchrotron X-Ray Scattering [PDF]

arXiv, 2023
We address the issue of structure changes of a canola protein gel (as a solid food model) during gastrointestinal digestion. We present a method for synchrotron Small-Angle X-ray Scattering analysis of the digestion of a gel in a capillary. Scanning the capillary allows tracking the digestion under diffusion of enzymatic juices.
arxiv  

Safety evaluation of the food enzyme aqualysin 1 from a genetically modified Bacillus subtilis (strain LMGS 25520) [PDF]

, 2018
The food enzyme considered in this opinion is aqualysin 1 (EC 3.4.21.111), produced from the genetically modified strain Bacillus subtilis LMGS 25520 by Puratos NV. The production strain was not detected in the food enzyme.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Poças, Maria de Fátima Tavares   +1 more
core   +1 more source

Safety evaluation of the food enzyme maltogenic alpha-amylase from the genetically modified Saccharomyces cerevisiae strain LALL-MA [PDF]

, 2021
[EN] The food enzyme maltogenic alpha-amylase (4-alpha-D-glucan a-maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL-MA by Lallemand Baking Solutions. The genetic modifications do not give rise to
Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lambre, Claude, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Riviere, Gilles, Silano, Vittorio, Steffensen, Inger-Lise, Tlustos, Christina, Van Loveren, Henk   +14 more
core   +1 more source

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

Expression and characterization of a protease-resistant β-d-fructofuranosidase BbFFase9 gene suitable for preparing invert sugars from soybean meal

Heliyon, 2023
A novel gene (BbFFase9), with an ORF of 1557 bp that encodes β-d-fructofuranosidase from Bifidobacteriaceae bacterium, was cloned and expressed in Escherichia coli.
Zhou Chen, Yimei Shen, Run Wang, Siting Li, Yingmin Jia   +4 more
doaj  

Personal Food Model [PDF]

Proceedings of the 28th ACM International Conference on Multimedia (MM '20), October 12--16, 2020, Seattle, WA, USA, 2020
Food is central to life. Food provides us with energy and foundational building blocks for our body and is also a major source of joy and new experiences. A significant part of the overall economy is related to food. Food science, distribution, processing, and consumption have been addressed by different communities using silos of computational ...
arxiv   +1 more source