Results 71 to 80 of about 1,065 (173)

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

EFSA Journal, Volume 23, Issue 6, June 2025.
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 microorganism Aspergillus niger strain AE‐HCM by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety ...
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

High Altitude‐Induced Pulmonary Hypertension: Our Scientific Journey to Prove Cold Exposure Is Also an Important Cause

Pulmonary Circulation, Volume 15, Issue 4, October 2025.
Djuro Kosanovic
wiley   +1 more source

Karakteristik Koumiss Probiotik Susu Kambing dengan Penambahan Ekstrak Rosella (Hibiscus sabdariffa L)

, 2013
Koumiss is a fermented beverage from horse milk. Koumiss is known for it many benefits for health but commercialize globally yet, due to the limited of horse milk as the main raw material.
Nuraeni, Een
core  

The Effects of Koumiss Probiotic Metabolites on Fatty Acid Oxidation in Hyperlipidemic Liver

Natural Product Communications
Objective: Aim of the study to explore the effect and underlying mechanism of Koumiss on Hyperlipidemia. Methods: Transcriptomics was employed to investigate the influence of Koumiss on both hyperlipidemic patients and individuals with good health. Serum
Qinglan Bao, Xiaoxiao Zhang, Lan Chun, A. Ruhan, Hu Saijila, Yingsong Chen, Tegexibaiyin Wang, Bateer Siqin   +7 more
doaj   +1 more source

Analysis of Nutrients and Flavor Compounds in Koumiss Fermented with Xinjiang-derived Superior Yeast Strains

Shipin gongye ke-ji
In order to investigate the content of nutrients (free amino acids, fatty acids) and flavor substances in koumiss fermented with Xinjiang-derived superior yeast strains, as well as the changes in substances before and after fermentation, and the ...
Xian TANG, Weilin CHEN, Wenrui MA, Xiaohong LUO, Daquan TANG, Zhi'ang FU, Kai TANG, Yun WU   +7 more
doaj   +1 more source

To The Question On The Technology Of Koumiss Production

, 2017
This article is devoted to the analysis of methods of production of koumiss. Koumiss, unlike kefir, has a more delicate, soft and gentle sour–milk taste, and aroma has tender flakes of casein. The ways of making koumiss are described. An accelerated, easier method of preparing koumiss without maturation and without prolonged mixing is known.
Alekseyeva N., Mineyev E.
openaire   +2 more sources

Effects of traditional homemade koumiss on some hematological and biochemical characteristics in sedentary men exposed to exercise

, 2014
We evaluated the effects of koumiss on some hematological and biochemical characteristics of persons who exercise. Eighteen sedentary males were assigned to three equal groups: koumiss (K), koumiss + exercise (KE) and exercise alone (E). Leukocytes (WBC),
Kisadere, I., Kadiralieva, Nariste, Dönmez, N., Balaban, C.   +3 more
core   +1 more source

The effect of koumiss on the motor function of the stomach

Kazan medical journal, 1937
Over the past three kumysolechebny seasons, we have conducted several hundred gastrointestinal patients. During this time, we observed changes in the secretory function of the stomach in connection with the general condition of patients.
E. S. Kharizomenova, V. A. Ivashinenko.
openaire   +1 more source

The effects of kefi r, koumiss, yogurt and commercial probiotic formulations on PPAR a and PPAR- b / d expressions in mouse kidney

, 2014
Commercial probiotic capsules that contain probiotic bacteria, kefir, koumiss and yogurt contain beneficial microorganisms that affect cholesterol levels and immune response, and are used for treatment of some diseases.
Aydın, B. D., Karadağ Sarı, Ebru, Sözmen, Mahmut, Bakır, Buket   +3 more
core   +1 more source

Isolation, Identification and Evaluation of Probiotic Property of Enterococci from Traditional Koumiss in Xinjiang [PDF]

Zhongguo niangzao
To further explore probiotics in koumiss, traditional koumiss collected from the Nanshan area of Xinjiang was taken as the research material. Enterococcus strains were isolated and screened therefrom, and their safety and biological characteristics were ...
ZHU Haoyi, LIU Qingling, ZHANG Zhe, ZHANG Jingyu, NIU Siyu, LI Tao, LI Jing
doaj   +1 more source