Results 71 to 80 of about 93,521 (331)
Temperature Integrators as tools to validate thermal processes in food manufacturing
AbstractCharacterisation of thermal processes remains is challenge as it involves rotating parts and reasonably high temperatures thus making use of measurement techniques such as thermocouples unusable. Time Temperature Integrators (TTIs) has been suggested as an alternative that would provide information that would allow process design and validation.
Peter J. Fryer+6 more
openaire +2 more sources
Nuclear prothymosin α inhibits epithelial‐mesenchymal transition (EMT) in lung cancer by increasing Smad7 acetylation and competing with Smad2 for binding to SNAI1, TWIST1, and ZEB1 promoters. In early‐stage cancer, ProT suppresses TGF‐β‐induced EMT, while its loss in the nucleus in late‐stage cancer leads to enhanced EMT and poor prognosis.
Liyun Chen+12 more
wiley +1 more source
The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is prepared from the abomasum (stomach) of suckling lambs, by Productos Nievi, SA. 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)+23 more
doaj +1 more source
In recent years, the utilization of renewable resources, particularly lignocellulosic biomass based raw materials, to replace synthetic materials/polymers for the manufacture of green materials has gained increased worldwide interest due to growing ...
H. Mahmood+3 more
semanticscholar +1 more source
Non‐thermal plasma treatment of melanoma cells induced epithelial‐mesenchymal transition (EMT) in a dose‐dependent fashion. This report highlights the critical need to further investigate potential adverse effects of non‐thermal plasma for cancer therapy and to optimize treatment parameters for clinical translation. Despite the promising results of non‐
Eline Biscop+10 more
wiley +1 more source
Monitoring Food Additives and Nutritional Composition of Labels of Food Bases
During June, 2017, ten products from the food bases category have been studied. The companies and the products types were noted and the manufacturer’s labels were studied. It has been found that the rules on the labeling of food bases are respected.
Stela Gabriela JELEA+4 more
doaj +1 more source
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is produced from the abomasum of Bos taurus purchased from different rennet manufacturers by Laboratorios Arroyo S.A. The food enzyme is intended to be used in milk processing for
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)+21 more
doaj +1 more source
A Methodology to Assess the Suitability of Food Processing Technologies for Distributed Localised Manufacturing [PDF]
Food processing technology research and development activities have historically been driven by large-scale manufacture upscaling drivers to profit from economies of scale. Increasing demand for high-quality food with pioneering texture profiles, consumer needs for personalised products impacting product formulation (i.e., fat, sugar and micronutrient ...
Pedro Gimenez-Escalante+1 more
openaire +1 more source
Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans.
Cocoa is part of the cultural heritage in many areas of South and Central America and has played an important role in the history of human culture there.
Gulustan Ozturk, G. Young
semanticscholar +1 more source
Trastuzumab‐deruxtecan, a HER2‐targeting antibody‐drug conjugate, shows promising antitumor activity in head and neck squamous cell carcinoma with low HER2 expression. In vitro and in vivo studies demonstrated dose‐dependent cell death and tumor growth reduction in low HER2‐expressing cell lines, which correlated with drug accumulation measured using a
Abdullah Bin Naveed+8 more
wiley +1 more source