Results 81 to 90 of about 16,751 (262)
A biotechnology perspective of fungal proteases [PDF]
, 2015 Proteases hydrolyze the peptide bonds of proteins into peptides and amino acids, being found in all living organisms, and are essential for cell growth and differentiation.
Almeida, Renata Paula Coppini de +9 more
core +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Tofu and tempeh, derived from soybeans, are widely consumed for their nutritional value and high protein content. However, the production of these foods generates nutrient‐rich wastewater that poses environmental challenges while offering opportunities for valorization.
Lydia Mawar Ningsih +3 more
wiley +1 more source
Partial purification and properties of plasmonigen fractionated from horse serum and activated via staphylokinase [PDF]
, 1951 Thesis (M.A.)--Boston ...
Kaplan, Carl
core +1 more source
BMEMat, EarlyView.The effects of NETs on regeneration of various diabetic tissues, and strategies targeting NETs for diabetes tissue regeneration. In the diabetic environment, NETs undergo complex metabolic and immune reprogramming, leading to dynamic changes in antibacterial and proinflammatory functions, and affecting regeneration of multiple systemic tissues.
Xinyi Jiang +6 more
wiley +1 more source
Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening [PDF]
, 2017 Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0–28 h), dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel),
Akkerman, M +13 more
core +2 more sources
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Digestive Enzymes of the Crustaceans Munida and Their Application in Cheese Manufacturing: A Review
Marine Drugs, 2011 Crustaceans Munida (fam. Galatheideae, ord. Decapodi) were fished in the Southern Adriatic Sea and their proteolytic activities were characterized and tested for potential application in cheese manufacturing.
Rocco Rossano +2 more
doaj +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Mise en évidence d'un agent coagulant utilisable en fromagerie dans les fruits de Balanites aegyptiaca [PDF]
, 2006 Study of a Suitable Cheese Making Milk-clotting Agent from Balanites aegyptiaca Fruits. As slaughtering of zebu (Bos indicus) calves in Cameroon is forbidden, calf abomasa are rare on markets so it is diffi cult to prepare rennet.
Beka, RG. +6 more
core
Food Safety and Health, EarlyView.Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby +4 more
wiley +1 more source