Results 61 to 70 of about 5,227,768 (412)

Pharmaceutically modified subtilisins withstand acidic conditions and effectively degrade gluten in vivo [PDF]

, 2019
Detoxification of gluten immunogenic epitopes is a promising strategy for the treatment of celiac disease. Our previous studies have shown that these epitopes can be degraded in vitro by subtilisin enzymes derived from Rothia mucilaginosa, a natural ...
Darwish, Ghassan, Helmerhorst, Eva J., Oppenheim, Frank G., Schuppan, Detlef, Wei, Guoxian   +4 more
core   +1 more source

Safety evaluation of the food enzyme pullulanase from a genetically modified Bacillus licheniformis (strain DP‐Dzp39)

EFSA journal. European Food Safety Authority, 2019
The food enzyme pullulanase (pullulan 6‐α‐glucanohydrolase; EC 3.2.1.41) is produced with a genetically modified Bacillus licheniformis (strain DP‐Dzp39) by Danisco US Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is
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, L. Herman, S. Kärenlampi, F. Marcon, André Penninks, Andy Smith, Magdalena Andryszkiewicz, D. Arcella, N. Kovalkovičová, Yi Liu, K. Engel, A. Chesson   +26 more
semanticscholar   +1 more source

Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained [PDF]

, 2016
In this work, the effects of operating parameters on the modulation of peptide profiles obtained during enzymatic hydrolysis of whey protein concentrates (WPC) with a commercial enzyme (Alcalase 2.4L AF) were analyzed.
Ceruti, Roberto Julio, Fenoglio, Cecilia Lorena, Mammarella, Enrique José, Manzo, Ricardo Martín, Sihufe, Guillermo Adrian, Vierling, Noelia   +5 more
core   +1 more source

Enzymes and food flavor‐A review

Food Biotechnology, 1994
Abstract The use of enzymes in flavor generation in food technology is reviewed. In the first part, important products derived from natural macromolecules present in foods such as fats, proteins, nucleic acids and flavor precursors are discussed in terms of the enzymes involved in the reactions and the relation of the products with flavor. Enzymes that
/Christen, Pierre, Lopez-Munguia, A.
openaire   +3 more sources

Safety evaluation of the food enzyme cellulase from Trichoderma reesei (strain DP‐Nzc36)

EFSA journal. European Food Safety Authority, 2019
The food enzyme cellulase (4‐(1,3;1,4)‐beta‐D‐glucan 4‐glucanohydrolase; EC 3.2.1.4) is produced with the genetically modified Trichoderma reesei strain DP‐Nzc36 by Danisco US Inc. 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, L. Herman, F. Marcon, A. Gomes, N. Kovalkovičová, Yi Liu, J. Maia, A. Chesson   +21 more
semanticscholar   +1 more source

Efficient biosynthesis of resveratrol via combining phenylalanine and tyrosine pathways in Saccharomyces cerevisiae

Microbial Cell Factories, 2023
Background Resveratrol is a commercially available stilbenoid widely used as dietary supplements, functional food ingredients, and cosmetic ingredients due to its diverse physiological activities.
Lijun Meng, Mengxue Diao, Qingyan Wang, Longyun Peng, Jianxiu Li, Nengzhong Xie   +5 more
doaj   +1 more source

Toward Understanding the Alginate Catabolism in Microbulbifer sp. ALW1 by Proteomics Profiling

Frontiers in Bioengineering and Biotechnology, 2022
The bacterial strain of Microbulbifer sp. ALW1 has demonstrated visible ability of degrading the cell wall of Laminaria japonica, and biochemical characterization has been performed on some individual enzymes to elucidate its genetic basis.
Zhipeng Li, Zhipeng Li, Zhipeng Li, Xiaoyi Huang, Yuxi Guo, Chenghao Zhang, Liang Yang, Xiping Du, Xiping Du, Xiping Du, Hui Ni, Hui Ni, Hui Ni, Xuchu Wang, Yanbing Zhu, Yanbing Zhu, Yanbing Zhu   +16 more
doaj   +1 more source

Enzymes provide demographers with food for thought [PDF]

eLife, 2012
Life expectancy has increased by 20 years since the middle of the last century, but children under five have fared better than adult males.
Mark Jit, Patrick Gerland
openaire   +5 more sources

Recent Advances of Enzymes in the Food Industry

Foods, 2023
Enzymes used in the food industry are obtained from plants, animals, or microorganisms [...]
Wenhua Yang, Fuping Lu, Yihan Liu
openaire   +3 more sources

Safety evaluation of the food enzyme 4‐α‐glucanotransferase from Aeribacillus pallidus (strain AE‐SAS)

EFSA journal. European Food Safety Authority, 2019
The food enzyme 4‐α‐glucanotransferase (1,4‐α‐d‐glucan:1,4‐α‐d‐glucan 4‐α‐d‐glycosyltransferase, EC 2.4.1.25) is produced with a non‐genetically modified Aeribacillus pallidus (previously identified as Geobacillus pallidus) strain from Amano Enzyme Inc ...
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, J. Aguilera, Magdalena Andryszkiewicz, D. Arcella, Yi Liu, J. Maia, A. Chesson   +23 more
semanticscholar   +1 more source