Results 11 to 20 of about 271,464 (261)

Food safety management in Russia

Овощи России, 2008
28-29 октября 2008 года в Международной промышленной академии (г. Москва) впервые в России при поддержке Продовольственной и сельскохозяйственной организации ООН (ФАО) прошла Международная конференция «Проблемы обеспечения продовольственной безопасности:
A.N. Tchuprov, S.S. Pronin
doaj   +3 more sources

Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak

Journal of Food Quality, 2023
Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk.
Biljana Aleksic, Ilija Djekic, Nada Smigic, Zorana Miloradovic, Nikola Tomic, Jelena Miocinovic   +5 more
doaj   +1 more source

Nitrofuran residues in animal sourced food: Sample extraction and identification methods – A review

Food Chemistry Advances, 2023
Food being a basic need for life is expected to be harmless on its consumption. However, animals used for food purpose are widely subjected to veterinary drugs for prophylactic and therapeutic purpose.
Anamika Tripathi, Priyanga Suriyamoorthy, Ashish Rawson   +2 more
doaj   +1 more source

Shelf-Life Assessment of Bread Partially Substituted with Soy Protein Isolate

Applied Sciences, 2023
Partial substitution of flour with soy protein isolate in bread making increases the protein content and nutritional value of baked goods as it contains more lysine than wheat flour.
Yu-Han Chang, Cheng-Ming Chang, Pei-Ting Chuang   +2 more
doaj   +1 more source

Lysozyme Modification Using Proteolytic Enzymes

Molecules, 2023
The lysozyme in the chicken egg white consists of various bioactive amino acids. However, these compounds are inactive when they are in the sequence of parent proteins. They become active only when isolated from these proteins.
Łukasz Tomczyk, Grzegorz Leśnierowski, Renata Cegielska-Radziejewska   +2 more
doaj   +1 more source

Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations

Scientific Reports, 2021
Thermal modification is an effective method that induces significant expansion of the antimicrobial properties and other valuable properties of chicken egg white lysozyme.
Grzegorz Leśnierowski, Tianyu Yang, Renata Cegielska-Radziejewska   +2 more
doaj   +1 more source

Physicochemical Evaluation of Preparations Obtained as a Result of Enzymatic Modification of Lysozymes with Pepsin and Trypsin

Biology and Life Sciences Forum, 2022
A lysozyme is a 14.3 kDa protein consisting of 129 amino acids. The modification of these molecules leads to oligomers and dimers, but more and more attempts are being made to break down lysozyme monomers into smaller molecules.
Łukasz Tomczyk, Grzegorz Leśnierowski, Renata Cegielska-Radziejewska   +2 more
doaj   +1 more source

Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry

Molecules, 2022
The aim of this study was to conduct thermal characterization of sesame seeds and oils from various geographical origins (Ethiopia, India, Nigeria, Sudan, Turkey), different method of extraction (hexane and cold-pressing), and different types of derived ...
Yolanda Victoria Rajagukguk, Mert Atakan Utcu, Mahbuba Islam, Małgorzata Muzolf-Panek, Jolanta Tomaszewska-Gras   +4 more
doaj   +1 more source

Extraction and modification of protein from sesame oil cake by the application of emerging technologies

Food Chemistry Advances, 2023
Present work evaluated the extraction yield and quality of protein from defatted sesame meal (DSM) using ultrasound-assisted extraction (UAE), low-temperature microwave-assisted extraction (MAE), and moderate electric field-assisted extraction (MEFAE ...
Abin Mathews, A.D. Srikanth Tangirala, Nirmal Thirunavookarasu S, Sumit Kumar, Arunkumar Anandharaj, Ashish Rawson   +5 more
doaj   +1 more source

Fourier Transform Mid-Infrared Spectroscopy (FT-MIR) as a Method of Identifying Contaminants in Sugar Beet Production Process—Case Studies

Molecules, 2023
Food safety has received considerable attention in recent years. Methods for rapid identification of a variety contaminants in both the final product and the manufacturing process are constantly developing.
Radosław Michał Gruska, Alina Kunicka-Styczyńska, Andrzej Jaśkiewicz, Andrzej Baryga, Stanisław Brzeziński, Beata Świącik   +5 more
doaj   +1 more source