Results 51 to 60 of about 590,057 (191)

Ultrafiltration of Milk: Effect on Lactoferrin, Lysozyme, and Lactoperoxidase Activity During Cheddar Cheese Ripening

Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.
The retention of lactoferrin lactoperoxidase, and lysozyme in milk concentrated by ultrafiltration (UF) before cheesemaking and on cheese properties was studied. Cheese made with concentrated milk retained 17% more LF than the control. No effect on cheese properties was observed. UF could be an additional tool to enhance cheese bioactivity.
Marie‐Claude Gentès, Francis Quesnel, Rachel Langlois‐Deshaies, Annie Caron   +3 more
wiley   +1 more source

A Novel Laboratorial Approach to Evaluate Bacterial Microleakage of Endodontic Sealers

Current Protocols, Volume 6, Issue 7, July 2026.
Abstract To avoid failure of endodontic treatment, it is important to properly seal the root canals after chemomechanical preparation in order to avoid microleakage. Typically, sealing involves the use of gutta‐percha and sealing cement, the latter of which adheres to the dentin and fills the spaces between the gutta‐percha and the dentin walls ...
Emannuel Fonseca Thomé da Silva Monteiro, Alice Abib Ramos Fabri, Marcelo Barbosa Garcia, Sabrina Silva Azevedo, Higor Machado Gonçalves, Ana Clara Miranda Porto Figueiredo, Fabrícia Nogueira Klein, Gabriela Ceccon Chianca, Roberta Barcelos, Helvécio Cardoso Corrêa Póvoa, Leonardo Santos Antunes, Natalia Lopes Pontes Póvoa Iorio   +11 more
wiley   +1 more source

The Identification of Potential Nutritional and Sensory Markers for the Authentication of an Innovative Canestrato Cheese Based on Plant-Derived Rennet

Dairy
Plant-derived rennet sources have been recognized as effective alternatives to traditional animal-derived rennet in cheese processing, producing various cheeses for vegetarians and Halal consumers.
Federica Litrenta, Vincenzo Lopreiato, Angela Giorgia Potortì, Vincenzo Lo Turco, Cinzia L. Randazzo, Vincenzo Nava, Carmelo Cavallo, Rossana Rando, Giuseppa Di Bella, Luigi Liotta   +9 more
doaj   +1 more source

Survival and Behavior of Potential Emerging Foodborne Pathogen Streptococcus gallolyticus subsp. gallolyticus During Manufacturing and Shelf Life of Kashar Cheese

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
The experimental design and survival dynamics of Streptococcus gallolyticus subsp. gallolyticus (Sgg) in Kashar cheese. The right panel demonstrates the baseline growth characterization of Sgg strains in milk, as well as the inoculation of these strains into the process milk followed by traditional Kashar Cheese manufacturing across eight sequential ...
Müge Kayapınar, Nazmiye Ülkü Tüzemen, Artun Yıbar, Cüneyt Özakın, Recep Çıbık   +4 more
wiley   +1 more source

Development of Functional Soybean‐Enriched Cheese: Identification of Novel Angiotensin‐Converting Enzyme‐Inhibitory and Predicted Dipeptidyl Peptidase IV‐Related Peptides

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This graphical abstract summarizes the development of soybean‐enriched hybrid cheese, its fermentation with proteolytic starter cultures, peptidomic profiling by LC–MS/MS, and the identification of milk‐ and soybean‐derived peptides with angiotensin‐converting enzyme‐inhibitory activity and predicted dipeptidyl peptidase IV‐related bioactivity ...
Mehtap Er Kemal, Mehmet Kemal, Hasan Temiz   +2 more
wiley   +1 more source

Characterisation and Comparative Evaluation of miRNA Contained in Small Extracellular Vesicles Isolated From Bovine Milk and Whey

Journal of Extracellular Biology, Volume 5, Issue 7, July 2026.
ABSTRACT Small extracellular vesicles (EVs) from bovine milk and whey are emerging as biologically active carriers of microRNA (miRNA), yet their composition and variability among different dairy sources remain incompletely understood. We conducted an integrated characterisation of EV‐associated miRNAs isolated from milk and whey collected from three ...
Caterina Trevisan, Giulia Polacchini, Bruno Stefanon, Monica Colitti   +3 more
wiley   +1 more source

Comparison of the effect of different rennet enzymes on the amino acid composition and sensory parameters of Lyubitelskyi cheese

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Rennet cheeses occupy an important place in the diets of the population of Ukraine. Cheese technology depends on both the quality of raw materials and the quality of enzymes used to curdle milk.
O. Borshch, S. Narizhnyy, Y. Mashkin, I. Osipenko   +3 more
doaj   +1 more source

Safety evaluation of an extension of use of the food enzyme carboxypeptidase D from the genetically modified Aspergillus oryzae strain NZYM‐MK

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme carboxypeptidase D (EC 3.4.16.6) is produced with the genetically modified Aspergillus oryzae strain NZYM‐MK by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in five food manufacturing processes.
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, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Changes in the Microbial Composition of Semi-Ripe Cheeses as a Function of the Rennet Used [PDF]

El estudio se enmarca en un diseño experimental, (Manipulación de variables para observar efectos.) ya que busca investigar una realidad objetiva y medible mediante la manipulación de variables y la observación de resultados controlados.
Yanza Contreras , Luis Eduardo, Maldonado Cornejo, Manuel Esteban, Iñigue Heredia, Franklin Alfredo   +2 more
core   +1 more source

From microbial fuel cell (MFC) to microbial electrochemical snorkel (MES): maximizing chemical oxygen demand (COD) removal from wastewater [PDF]

, 2011
The paper introduces the concept of the microbial electrochemical snorkel (MES), a simplified design of a “short-circuited” microbial fuel cell (MFC). The MES cannot provide current but it is optimized for wastewater treatment.
Benjamin Erable, Erable, Benjamin, Luc Etcheverry, Bergel, Alain, Alain Bergel, Etcheverry, Luc   +5 more
core   +1 more source