Results 61 to 70 of about 1,929 (198)

Safety evaluation of the food enzyme mannan endo‐1,4‐β‐mannosidase from the non‐genetically modified Aspergillus niger HBI‐GM01

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract 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 Aspergillus niger strain HBI‐GM01 by HBI Enzymes Inc. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Lieve Herman, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu   +20 more
wiley   +1 more source

Guar-pasta: a new diet for obese subjects?

, 1986
A pasta containing 10% guar-flour was successfully prepared and administered to ten obese women in a seven-day experimental design which included: a control meal (day 1) containing alimentary wheat-pasta, a first guar-pasta meal (day 2), to assess the ...
MICCOLI, ROBERTO, Navalesi R., Cerri M, Tognarelli M, GIAMPIETRO, OTTAVIO   +4 more
core   +1 more source

EFFECT OF MASH DIETARY FIBER ON PERFORMANCE AND CANNIBALISM IN LAYING HENS [PDF]

Journal of the Indonesian Tropical Animal Agriculture, 2011
An experiment was conducted to observe the effect of dietary fiber given in mash form on performance and cannibalism mortality in laying hens. Three different diets: a wheat-based diet, a guar gum diet (a wheat-based diet + 20 g/kg guar gum) and a ...
S. Hartini, M. Choct
doaj  

Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains of Bacillus subtilis in Submerged and Solid State Fermentation

The Scientific World Journal, 2013
The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain of Bacillus subtilis IH-72EMS8. During submerged fermentation, different agro-industrial
Hamid Mukhtar, Ikramul Haq
doaj   +1 more source

EFFECTS OF DIETARY SUBSTITUTION WITH GUAR KORMA MEAL (Cyamposis tetragonoloba) ON PRODUCTIVE PERFORMANCE, NUTRIENTS DIGESTIBILITY, CARCASS CHARACTERISTICS AND HEMATOLOGICAL BLOOD PICTURE OF GROWING RABBITS [PDF]

Egyptian Journal of Rabbit Science, 2017
This study was conducted to evaluate the effect of feeding guar korma meal (GKM) as a partial replacement of soybean meal (SBM) on growth performance, nutrients digestibility coefficients, carcass characteristics and hematological blood parameters of ...
Amal Hekal, Ayat Ragab, Fadila Easa, Amany Waly   +3 more
doaj   +1 more source

Chemical Composition and Palatability of Nutraceutical Dog Snacks

Applied Sciences, 2023
The aim of this study was to evaluate self-produced nutraceutical treats, taking into account the nutritional preferences of dogs, and to analyze the proximate composition, macrominerals and trace elements content.
Jagoda Kępińska-Pacelik, Wioletta Biel, Małgorzata Mizielińska, Robert Iwański   +3 more
doaj   +1 more source

Safety evaluation of an extension of use of the food enzyme α‐galactosidase from the genetically modified Saccharomyces cerevisiae strain CBS 615.94

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme α‐galactosidase (α‐D‐galactoside galactohydrolase; EC 3.2.1.22) is produced with the genetically modified Saccharomyces cerevisiae strain CBS 615.94 by Kerry Ingredients & Flavours Ltd. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in one food manufacturing ...
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Irene Bonino, Yi Liu   +15 more
wiley   +1 more source

Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate

Applied Rheology, 2022
The viscosity characteristic is an important factor affecting the holding rate of the meal-assisting instrument. The effects of shear rheological properties, thixotropy, and pasting properties of xanthan gum (XG), guar gum (GG), and thorn bean gum (TBG ...
Fan Yuhe, Zhang Lixun, Wang Xingyuan, Wang Keyi, Wang Lan, Wang Zhenhan, Xue Feng, Zhu Jinghui, Wang Chao   +8 more
doaj   +1 more source

Physical, Chemical and Functional Properties of Flakes from Coconut Flour

Croatian Journal of Food Science and Technology, 2022
Coconut flour is the pulverized residue obtained after the extraction of milk from coconut copra, regarded as coconut waste. The objective of this study was to find a use for this underutilized industrial waste by producing flakes from coconut flour ...
Abiola Tanimola, Atinuke Adekunle-Aremu, Oluwatomilola Bolaji, Femi Oludemi, Kudirat Ibrahim   +4 more
doaj   +1 more source

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, Volume 3, Issue 2, Page 237-251, June 2026.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source