Results 151 to 160 of about 9,060 (299)

Process for the production of alanine by recombinant microorganisms

, 2003
The present invention relates to a process for preparing alanine, especially L-alanine, by culturing a genetically modified microorganism that is able to produce alanine from glucose, characterized in that the microorganism used is one whose native sugar
Kleerebezem, M., Hugenholtz, J., Ferain, Thierry, Kuipers, O., Hols, Pascal, Delcour, Jean, De Vos, W. M.   +6 more
core  

Safety evaluation of the food enzyme mannan endo‐1,4‐β‐mannosidase from the non‐genetically modified Aspergillus niger strain AE‐HCM

The food enzyme mannan endo‐1,4‐β‐mannosidase (1,4‐β‐d‐mannan mannanohydrolase; EC 3.2.1.78) is produced with the non‐genetically modified microorganism Aspergillus niger strain AE‐HCM by Amano Enzyme Inc. The food enzyme is free from viable cells of the
Magdalena Andryszkiewicz, Andryszkiewicz, Magdalena, Marize L. M. Solano, Gadermaier, Gabriele, Mayo, Baltasar, Kovalkovicova, Natalia, Giulio diPiazza, Bolognesi, Claudia, Aguilera, Jaime, Cavanna, Daniele, Claudia Bolognesi, Roos, Yrjö Henrik, Heman, Lieve, Liu, Yi, Greiner, Ralf, Catania, Francesco, Alicja Mortensen, Ralf Greiner, di Piazza, Giulio, Natalia Kovalkovicova, Yrjö Henrik Roos, Henk Van Loveren, Van Loveren, Henk, Chesson, Andrew, Mortensen, Alicja, Andrew Chesson, Solano, Marize L. M., Monika Sramkova, Jaime Aguilera, José Manuel Barat Baviera, Holger Zorn, Gabriele Gadermaier, Lieve Heman, Barat Baviera, José Manuel, EFSA Panel on Food Enzymes (FEZ), Zorn, Holger, Sramkova, Monika, Daniele Cavanna, Laurence Vernis, Francesco Catania, Baltasar Mayo, Vernis, Laurence, Yi Liu   +42 more
core   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

From lab to law: emerging applications, potential benefits, evolving regulatory framework and challenges for engineered probiotics. [PDF]

Microb Cell Fact
Di Pierro F, Thacharodi A, Kumaraswami M, Suvorov A, Zupet J, Zerbinati N.   +5 more
europepmc   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Safety evaluation of the food enzyme endo-1,4-β-xylanase from the genetically modified <i>Bacillus licheniformis</i> strain NZYM-FX. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Peluso S, Andryszkiewicz M, Liu Y.   +15 more
europepmc   +1 more source

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Safety evaluation of the food enzyme β-glucosidase from the genetically modified <i>Trichoderma reesei</i> strain DP-Nyk114. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Gomes A, Andryszkiewicz M, Cavanna D, Kovalkovičová N, Liu Y.   +17 more
europepmc   +1 more source

Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications

Food Biomacromolecules, EarlyView.
Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib, Sakshi Singh, Kulsum Jan, Khalid Bashir   +3 more
wiley   +1 more source

Safety evaluation of the food enzyme glucan 1,4-α-maltotetraohydrolase from the genetically modified <i>Bacillus licheniformis</i> strain DP-Dzf95. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Cavanna D, Aguilera J, Andryszkiewicz M, Peluso S, Liu Y.   +17 more
europepmc   +1 more source