Results 71 to 80 of about 3,303 (174)
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract The food enzyme bacillolysin (bacillus metalloendopeptidase, EC 3.4.24.28) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain HPN 131 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 seven food manufacturing ...
EFSA Panel on Food Enzymes (FEZ) +15 more
wiley +1 more source
Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production
Toxins, 2020 An increasing number of studies have found that modified mycotoxins, such as free mycotoxins, naturally occur in food, and severely impact food safety. The present study investigated concentrations of trichothecenes nivalenol (NIV), deoxynivalenol (DON),
Marcin Bryła +7 more
doaj +1 more source
Aquaculture, Fish and Fisheries, Volume 6, Issue 3, June 2026.ABSTRACT Aquaculture intensification is increasingly constrained by high water demand, nutrient‐rich effluents and disease risk, increasing interest in biofloc technology (BFT) as a waste‐recycling, low‐exchange production model. However, BFT performance depends strongly on the carbon source used to adjust the carbon‐to‐nitrogen (C/N) ratio and ...
Mavindu Muthoka +6 more
wiley +1 more source
Scientific Papers Animal Science and Biotechnologies, 2023 Three lignocelluloses substrates have been used, as following: Mischantus, Maize stalk and Wheat bran, in order to obtain fermentescible sugars, which will be transformed into bioethanol. The substrates were hydrolysed using commercial enzymes: MethaPlus
RADIANA TAMBA-BEREHOIU +4 more
doaj
Diastatic Activity of Forage Additive Products Containing Malt Flour
Journal of AOAC INTERNATIONAL, 1990 Abstract A method has been developed for the measurement of diastatic activity of forage additive products which contain malt flour as active ingredient. The procedure Involves extraction of the enzyme activity with calcium chloride solution, Incubation of the extract with excess soluble starch, and measurement of the unhydrolyzed starch
Francean Dumais +4 more
openaire +1 more source
STUDY ON QUALITY PARAMETERS AND ENZYMATIC ACTIVITY OF GRAIN MILL PRODUCTS REGION IN TRANSYLVANIA [PDF]
Annals of the University of Oradea: Economic Science, 2011 This paper aims at determining the main quality parameters of grain mill products in the Transylvania region, also studying and emphasizing the enzymatic activity of flour.
Glevitzky Mirel +3 more
doaj
Food and Environment Safety, 2018 This paper offers investigation of fractionally defatted flour from seeds of walnut, pumpkin, sesame, topinambur flour and their mixes influence on the rheological properties of rye dough.
Galyna VOLOSHCHUK +2 more
doaj
Hydrolysis of starches and flours by sorghum malt amylases for dextrins production
European Food Research and Technology, 2013 Corn and wheat starches as well as wheat and cassava flours were hydrolyzed using sorghum malt at 65 °C for 6 h. During these reactions, dextrose equivalent (DE) values were followed under three concentrations of sorghum malt and calcium chloride. Wheat flour presented the highest DE values and cassava flour had the highest hydrolysis yield.
Ba, Khady +5 more
openaire +3 more sources
Flour confectionery products of increased nutritional value
Аграрная наука Евро-Северо-Востока, 2017 Studies on design of scientific and technological documentation for new flour confectionary with increased nutritional value are conducted in North-East Agricultural Research Institute.
N. K. Lapteva, L. V. Mitkinykh
doaj
Nutritional and biological value of new bakery and flour confectionery products
Аграрная наука Евро-Северо-Востока, 2018 The article presents new products of Federal Agricultural Research Center of the North-East: rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" and cake "Osenny" on dense ferment and yeast.
N. K. Lapteva, L. V. Mit'kinykh
doaj +1 more source