Results 161 to 170 of about 26,376 (308)

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, EarlyView.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source

Safety evaluation of the food enzyme glucan 1,4-α-glucosidase from the genetically modified <i>Trichoderma reesei</i> strain DP-Nzh109. [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, Lunardi S, Cavanna D, Fernandez C, Liu Y.   +16 more
europepmc   +1 more source

From Cell Line to Fillet: A Review of Biological and Engineering Strategies in Cultivated Seafood

Food Bioengineering, EarlyView.
Bottlenecks of the cultivated seafood industry are shown, and they prevent efficiency of key production stages. These include limited cell line availability, sustainable and cost‐effective media, adaption to suspension culture, sustainable cost‐effective and edible scaffolds, food regulatory approval and acceptance of genetic modified organisms (GMO ...
Angela Trace, Miriam Wankell, Craig McFarlane, Lionel Hebbard   +3 more
wiley   +1 more source

Safety and efficacy of a feed additive consisting of l-histidine monohydrochloride monohydrate produced with <i>Escherichia coli</i>CCTCC M 20241089 for all animal species (Anhui Huaheng Biotechnology Co., Ltd). [PDF]

EFSA J
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Villa RE, Azimonti G, Bonos E, Christensen H, Durjava M, Dusemund B, Gehring R, Glandorf B, Kouba M, López-Alonso M, Marcon F, Nebbia C, Pechová A, Prieto-Maradona M, Theodoridou K, Anguita M, Innocenti ML, Tarrés-Call J, Pettenati E.   +19 more
europepmc   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Safety evaluation of the food enzyme subtilisin from the genetically modified <i>Bacillus paralicheniformis</i> strain AP-GKY. [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, Fraguas CF, Precup G, Liu Y.   +16 more
europepmc   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

Guidance on the characterisation of microorganisms in support of the risk assessment of products used in the food chain. [PDF]

EFSA J
EFSA Scientific Committee, Bennekou SH, Allende A, Bearth A, Casacuberta J, Castle L, Coja T, Crépet A, Halldorsson TI, Hoogenboom R, Jokelainen P, Knutsen HK, Lambré C, Nielsen SS, Turck D, Civera AV, Villa RE, Zorn H, Gómez MA, Brétagne S, Christensen H, Cocconcelli PS, Herman L, Prieto-Maradona M, Mayo B, Peláez C, Saarela M, Serrano JS, Vernis L, Yurkov A, Aguilera J, Anguita M, Cionci NB, Brozzi R, Correia S, García-Cazorla Y, Istace F, Pettenati E, Revez J, Schoonjans R, Valeri P, Glandorf B.   +41 more
europepmc   +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

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