Results 51 to 60 of about 2,887,174 (356)

THE ROLE OF SMALL AND MEDIUM ENTERPRISES IN THE FOOD INDUSTRY: THE CASE OF POLAND

Studia Universitatis Babeş-Bolyai Negotia, 2017
The aim of the article is to present the role of small and medium enterprises in the food industry sector in Poland. The Polish food industry includes over 16 thousand enterprises, which recorded a growth in results of their activities, in form of the ...
Maria ZUBA-CISZEWSKA
doaj   +1 more source

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from calf abomasum

EFSA Journal, 2022
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves by RENCO New Zealand. The food enzyme is intended to be used in milk processing for cheese production.
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, Magdalena Andryszkiewicz, Yi Liu, Andrew Chesson   +20 more
doaj   +1 more source

Safety assessment of the process ‘Märkische Faser’, based on NGR technology, used to recycle post-consumer PET into food contact materials [PDF]

, 2017
Publisher ...
Bolognesi, Claudia, Castle, Laurence, Cravedi, Jean-Pierre, Croera, Cristina, Dudler, Vincent, Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Gontard, Nathalie, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Lampi, Eugenia, Mennes, Wim, Milana, Maria Rosaria, Nerin, Cristina, Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Papaspyrides, Constantine, Penninks, André, Silano, Vittorio, Smith, Andrew, Tavares Poças, Maria de Fátima, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia   +26 more
core   +2 more sources

TEKNOLOGI PENGOLAHAN DAN PEMANFAATAN KARBON AKTIF UNTUK INDUSTRI

Jurnal Riset Industri Hasil Hutan, 2010
The  activated carbon is very important  for has  processed product activated carbon.   In south Kalimantan has a big prospects due to the big potential of the raw material provided by the nature and industrial waste.
Effendi Arsad
doaj   +1 more source

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs

EFSA Journal, 2023
The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V.
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, Yrjö Roos, Natália Kovalkovičová, Yi Liu, Andrew Chesson   +21 more
doaj   +1 more source

Biotechnology in food properties and processing : series 1 [PDF]

, 2017
The food biotechnology industry is continually adopting new and improved technologies for increasing processing efficiency, improving existing products, producing new products and reducing environmental effects.

core  

Caseins as source of bioactive peptides [PDF]

, 2005
Biologically active peptides are of particular interest in food science and nutrition because they have been shown to play physiological roles, including opioid-like features, as well as immunostimulating and anti-hypertensive activities, and ability to ...
Malcata, F. Xavier, Silva, Sofia V.
core   +1 more source

Functional variation among LPMOs revealed by the inhibitory effects of cyanide and buffer ions

FEBS Letters, EarlyView.
This study addresses the inhibition of lytic polysaccharide monooxygenases (LPMOs) by cyanide and explains how and why the magnitude of observed inhibitory effects depends on the way LPMO reactions are setup and on the type of LPMO. Enzymes known as lytic polysaccharide monooxygenases (LPMOs) are mono‐copper polysaccharide‐degrading peroxygenases that ...
Ole Golten, Lorenz Schwaiger, Zarah Forsberg, Kelsi R. Hall, Anton A. Stepnov, Tom Z. Emrich‐Mills, Iván Ayuso‐Fernández, Morten Sørlie, Roland Ludwig, Åsmund Kjendseth Røhr, Vincent G. H. Eijsink   +10 more
wiley   +1 more source

Engineering aspects of rate-related processes in food manufacturing [PDF]

Bioscience, Biotechnology, and Biochemistry, 2015
Abstract Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering.
openaire   +3 more sources

Multi-Source Deep Domain Adaptation for Quality Control in Retail Food Packaging [PDF]

arXiv, 2020
Retail food packaging contains information which informs choice and can be vital to consumer health, including product name, ingredients list, nutritional information, allergens, preparation guidelines, pack weight, storage and shelf life information (use-by / best before dates).
arxiv