Results 81 to 90 of about 13,591 (265)
Isolation and production optimization of a novel milk-clotting enzyme Bacillus velezensis DB219
AMB Express, 2022 The milk-clotting enzyme (MCE) is a crucial ingredient in cheese manufacture. Due to the limits of traditional MCE, finding viable substitute is a pressing issue. This study aims to isolate and identify a wild strain with high milk-clotting activity (MCA)
Yao Zhang +6 more
doaj +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
Evaluation of milk-clotting activity of kiwifruit juice by rheological method
Evaluation of milk-clotting activity of kiwifruit juice by rheological methodjournal article The milk-clotting activity of kiwifruit juice, which contains high levels of actinidin, a cysteine protease, was evaluated using rheological methods. Kiwifruit juice and rennet (The concentration added for both is 0.02 mg/ml as protein concentration.) were added to raw milk, and the time development of the dynamic modulus was observed ...
Kaneko, Sasara +2 more
openaire +2 more sources
ChemFoodChem, EarlyView.Untargeted peptide profiling investigates how S. thermophilus, Lb. bulgaricus, and endogenous milk enzymes impact proteolysis during early‐stage milk fermentation. ≥ 3000 identified peptides show the strongest influence of LB on the peptide profile and number of bioactive peptides. Shorter peptides are mostly formed by LB and hydrolyzed by ST.
Eva Beck +6 more
wiley +1 more source
EXPLORING THE MILK-CLOTTING PROPERTIES OF EXTRACTS FROM Bromelia pinguin FRUIT
, 2017 Plants represent an attractive source of milk-clotting proteases with potential use for chymosin substitution in cheesemaking process. A crude enzymatic extract from B. pinguin fruit showed capacity to clot milk efficiently in a short time.
Miguel Ángel Mazorra-Manzano +5 more
core +1 more source
Food Technology and Biotechnology, 2005 Amylomyces rouxii is one of the main fungi usually coexisting with yeasts in Chinese yeast ball, the starter of chiu-niang, a traditional Chinese fermented product from rice.
Pei-Jing Yu, Cheng-Chun Chou
doaj
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 +3 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam +7 more
wiley +1 more source
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
Milk clotting protease isolated from Dieffenbachia maculata.
, 1993 A proteinase with milk clotting activity was isolated from the (nontoxic) stem of Dieffenbachia maculata (a plant of the Araceae family widely cultivated in India).
Chitre, A. +2 more
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