Results 1 to 10 of about 2,887,174 (356)

Safety evaluation of the food enzyme β‐galactosidase from the non‐genetically modified Aspergillus oryzae strain GL 470 [PDF]

EFSA Journal, 2022
The food enzyme β‐galactosidase (β‐d‐galactoside galactohydrolase; EC 3.2.1.23) is produced with the Aspergillus oryzae strain GL 470 by Shin Nihon Chemical Co., Ltd. The food enzyme is free from viable cells of the production organism. It is intended to
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovikova, Yi Liu, Giulio diPiazza, Rita Ferreira de Sousa, Andrew Chesson   +25 more
doaj   +2 more sources

Utilization of Agro industrial Food Processing Wastes and Pollutants for Manufacture of Products of Industrial Value A review [PDF]

, 2023
Rapid industrialization as a consequence of the population explosion has led to the expansion of the agricultureand food processing sector to feed every mouth and to meet rapidly growing market demand.
Swati Ray, Avik Mukherjee, Uma Ghosh
openalex   +3 more sources

Antioxidant Mechanism of Lactiplantibacillus plantarum KM1 Under H2O2 Stress by Proteomics Analysis

Frontiers in Microbiology, 2022
Lactiplantibacillus plantarum KM1 was screened from natural fermented products, which had probiotic properties and antioxidant function. The survival rate of L. plantarum KM1 was 78.26% at 5 mM H2O2.
Yuan Tian, Yuan Tian, Yu Wang, Yu Wang, Nan Zhang, Nan Zhang, Minmin Xiao, Minmin Xiao, Jing Zhang, Jing Zhang, Xinyue Xing, Xinyue Xing, Yue Zhang, Yue Zhang, Yuling Fan, Yuling Fan, Xia Li, Xia Li, Bo Nan, Bo Nan, Yuhua Wang, Yuhua Wang, Yuhua Wang, Yuhua Wang, Jingsheng Liu, Jingsheng Liu, Jingsheng Liu   +26 more
doaj   +1 more source

Food Microbiology: Application of Microorganisms in Food Industry [PDF]

, 2023
Industrial microbiology is one branch of applied microbiology where microbes are used to produce important products such as metabolic manufacture, biotransformation, manufacture of energy (bio-fuels), management of organic and industrial wastes ...
Gholami-Shabani, Mohammadhassan, Razzaghi-Abyaneh, Mehdi, Shams-Ghahfarokhi, Masoomeh   +2 more
core   +2 more sources

Effects of Using Processed Amaranth Grain with and without Enzyme on Performance, Egg Quality, Antioxidant Status and Lipid Profile of Blood and Yolk Cholesterol in Laying Hens

Animals, 2022
The objective of this study was to investigate the effects of feeding Amaranthus hybridus chlorostachys grain (AG) with (+E) and without enzyme (−E) on performance, egg quality, antioxidant status and lipid profile of blood serum and yolk cholesterol in ...
Babak Hosseintabar-Ghasemabad, Hossein Janmohammadi, Ali Hosseinkhani, Saeid Amirdahri, Payam Baghban-Kanani, Ivan Fedorovich Gorlov, Marina Ivanovna Slozhenkina, Alexander Anatolyevich Mosolov, Lourdes Suarez Ramirez, Alireza Seidavi   +9 more
doaj   +1 more source

Bridging the gap: Phage manufacturing processes from laboratory to agri-food industry. [PDF]

Virus Res
Mohammadi E, Rahimian M, Panahi B.
europepmc   +2 more sources

Effect of Dietary Amaranth (Amaranthus hybridus chlorostachys) Supplemented with Enzyme Blend on Egg Quality, Serum Biochemistry and Antioxidant Status in Laying Hens

Antioxidants, 2023
A feeding trial was performed to assess the effects of dietary raw amaranth (Amaranthus hybridus chlorostachys) grain (RAG), with or without an enzyme blend, on the productive performance, blood biochemistry, and antioxidant status in laying hens.
Hossein Janmohammadi, Babak Hosseintabar-Ghasemabad, Majid Oliyai, Sadegh Alijani, Ivan Fedorovich Gorlov, Marina Ivanovna Slozhenkina, Aleksandr Anatolievich Mosolov, Lourdes Suarez Ramirez, Alireza Seidavi, Vito Laudadio, Vincenzo Tufarelli, Marco Ragni   +11 more
doaj   +1 more source

The Food Recall Manual (Version 2)

EDIS, 2018
Any business involved in the manufacture, processing, packing, holding, or delivery of food to humans needs to understand and address food recalls. When safety concerns arise with food you are manufacturing, you have a legal and ethical responsibility ...
Keith Schneider, Renée M. Goodrich Schneider, Douglas L. Archer, Michelle D. Danyluk, George L Baker, Chris Thomas   +5 more
doaj   +5 more sources

Pre-treatments of Milk and their Effect on the Food Safety of Cheese [PDF]

, 2019
In the manufacture of traditional cheese varieties, processing Fresh milk that has been treated as little as possible is crucial. Preserving the microbiome and the activity of the original enzymes in the raw milk to the greatest extent possible allows ...
Eugster, Elisabeth, Jakob, Ernst
core   +4 more sources

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