Results 61 to 70 of about 7,312 (169)

Safety evaluation of an extension of use of the food enzyme phospholipase A1 from the genetically modified Aspergillus niger strain NZYM‐FP

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme phospholipase A1 (phosphatidylcholine 1‐acylhydrolase, EC 3.1.1.32) is produced with the genetically modified Aspergillus niger strain NZYM‐FP 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 one food manufacturing process.
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

Cyclic Olefin Copolymers as Versatile Materials for Advanced Engineering Applications

Advanced Functional Materials, Volume 36, Issue 47, 11 June 2026.
Cyclic olefin copolymers (COCs) are presented as highly versatile materials combining tunable synthesis, excellent optical properties, and mechanical robustness. Their potential spans microfluidics, bioengineering, and advanced electronics, while emerging self‐healing and sustainable solutions highlight future opportunities.
Giulia Fredi, Norma Mallegni, Andrea Dorigato, Mario Milazzo   +3 more
wiley   +1 more source

The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture

Journal of Genetic Engineering and Biotechnology, 2023
Background Calf rennet is considered the traditional source of milk clotting enzyme (MCE). However, increasing cheese consumption with decreasing the calf rennet supply had encouraged the quest for new rennet alternatives. The purpose of this study is to
Hala R. Wehaidy, Mohamed A. Abdel-Naby, Adel M. M. Kholif, Mostafa Elaaser, Wafaa K. Bahgaat, Walaa A. Abdel Wahab   +5 more
doaj   +1 more source

Effect of jujube pulp on acid- and rennet-induced coagulation properties of milk

Journal of Dairy Science
: Milk coagulation is an important step in the production of fermented dairy products such as yogurt and cheese. Jujube is gaining popularity and acceptance as a food ingredient. In China, jujube yogurt is popular among consumers.
Fang Wang, Wanning Fan, Guoying Qi, Huan Liu, Xiuli Ma, Xuemei Sun, Junke Li, Hansheng Gong   +7 more
doaj   +1 more source

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, Volume 2, Issue 2, Page 274-284, June 2026.
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, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.
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, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Revised safety evaluation of the food enzyme catalase from the non‐genetically modified Aspergillus niger strain CTS2093

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme catalase (hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase; EC 1.11.1.6) is produced with the non‐genetically modified Aspergillus niger strain CTS2093 by Shin Nihon Chemical Co., Ltd. In a previous evaluation, the Panel could not exclude safety concerns due to an insufficient margin of exposure (MoE).
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, Cristina Andreoli, Andrea Terron, Ana Criado, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu   +18 more
wiley   +1 more source

Protein Fraction of Rennet Extracted from Abomasum of Local Sheep by Gel Filtration Column Chromatography Method.

, 2011
Protein fractination of rennet extracted from abomasal mucosa of local sheep was studied by gel filtration column chromatography method to fractinate chymosin and pepsin.
Nisa, Khoirun
core  

Encapsulation of rennet in natrium sodium microspheres

, 2023
Sirilo je pripravak enzima životinjskog, biljnog ili mikrobnog porijekla koji se koristi u proizvodnji sira za koagulaciju mlijeka. Prirodno sirilo životinjskog porijekla se koristi već stoljećima, no povećane potrebe za sirilom u prošlom stoljeću ...
Aničić, Ana-Marija
core   +2 more sources

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source