Results 91 to 100 of about 938,722 (212)

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

MILK-CLOTTING PROTEASE ENZYME PRODUCING BACTERIA FROM SOILS IN ETHIOPIA [PDF]

, 2023
Rennet (acidic proteases) are used to be traditionally extractedfrom animals as commercial sources of milk clotting (MC) enzymes forcheese production. However, the ever increasing demand of these enzymesnecessitates search for alternative sources from ...
Fassil, Assefa, Jermen, Mamo, Kangwa, Martin   +2 more
core  

Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

Пищевые системы
The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant ...
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina   +3 more
doaj   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

IMPROVING THE TECHNOLOGY OF THE NATIONAL SOFT CHEESE MADE FROM A MIXTURE OF GOAT AND SHEEP'S MILK «KEREKU»

Шәкәрім университетінің хабаршысы: Техника ғылымдар
This article presents the results of experimental studies on the cheese suitability of sheep's milk of local and other breeds and the improvement of the technology for the production of a new type of national homemade soft cheese from a mixture of sheep ...
B. S. Tuganova, D. A. Zhusupbayeva, A. Zh. Agibaeva   +2 more
doaj   +1 more source

Microbial metabolite indole‐3‐propionic acid preserves astrocytic mitochondrial mitofusin 2 to limit neuroinflammation after traumatic brain injury

Interdisciplinary Medicine, EarlyView.
Following traumatic brain injury, indole‐3‐propionic acid (IPA) directly targets the aryl hydrocarbon receptor on astrocytes in the peri‐lesional cortex; this suppresses interferon regulatory factor 1‐driven transcription of the E3 ubiquitin ligase RFFL (ring finger and FYVE‐like domain containing E3 ubiquitin protein ligase).
Ziwen Zhang, Kai Wang, Liangbo Wang, Wencong Li, Hao Guo, Meng Xu, Tinghao Wang, Jiahui Ren, Ting Zhu, Jiahui Wang, Wenxing Cui, Jinpeng Zhou, Yang Tian, Liying Han, Chengxuan Guo, Shuoyao Ma, Qiang Wang, Zhihong Li, Yaning Cai, Jingyu Dong, Xun Wu, Haixiao Liu, Yan Qu   +22 more
wiley   +1 more source

Bisphenol A and Its Analogs: Toxicity Analysis in Mouse and Rat Liver—A Review

Journal of Applied Toxicology, EarlyView.
ABSTRACT Bisphenol A (BPA) and its analogs are widely recognized for their use in industry and plastic manufacturing. Consequently, humans and animals are continually exposed to various substances in their daily lives. This review evaluates the hepatic toxicity of BPA and its analogs in mice and rats, with particular emphasis on molecular mechanisms ...
Sevda Bagdatli, Muhammed Canik, Gizem Gencay, Nurbanu Zengin, Tarık Dinc, Nazan Deniz Yön   +5 more
wiley   +1 more source

Granulation of Milk-Clotting Enzymes (MCE) from Rhizopus chinensis

, 2010
The objective of the study was to optimize the operating conditions of producing granules from milk-clotting enzyme produced from Rhizopus chinensis through wet granulation using gelatin as the binder, and lactose and skim milk as the fillers.
Roperos, Leon Philippe V.
core  

Milk-clotting protease enzyme producing bacteria from soils in Ethiopia

, 2020
Rennet (acidic proteases) are used to be traditionally extracted from animals as commercial sources of milk clotting (MC) enzymes for cheese production. However, the ever increasing demand of these enzymes necessitates search for alternative sources from
Assefa, Fassil, Mamo, Jermen, Kangwa, Martin, Fernandez-Lahore, Hector Marcelo   +3 more
core  

Isolats Bakteri Indigenous Penghasil Milk-Clotting Protease untuk Fermentasi Keju [PDF]

, 2014
The aims of this research is to isolation of bacteria that potential to produce of milk clotting protease enzymes from fermented food that will be used as a substitute for rennet in cheese making.
Nurheni Sri Palupi, Yana Nurita Sari, Nanik Rahmani, Yopi   +3 more
core   +1 more source