Results 21 to 30 of about 3,718 (214)

Laboratory Studies of Rennin. [PDF]

Journal of Industrial & Engineering Chemistry, 1912
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A. Zimmermann
openaire   +2 more sources

Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM 29546

EFSA Journal, 2022
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain DSM 29546 by Chr. Hansen. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Jaime Aguilera, Magdalena Andryszkiewicz, Rita Ferreira deSousa, Yi Liu, Giulio diPiazza, Sandra Rainieri, Andrew Chesson   +24 more
doaj   +1 more source

Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CHY

EFSA Journal, 2022
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Kluyveromyces lactis strain CHY by DSM Food Specialties B.V. It is intended to be used in milk processing for cheese production and for production of fermented milk products.
EFSA Panel on Food Contact Materials, Enzyme and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Jaime Aguilera, Magdalena Andryszkiewicz, Giulio Di Piazza, Natalia Kovalkovicova, Yi Liu, Rita Ferreira deSousa, Andrew Chesson   +23 more
doaj   +1 more source

Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM32805

EFSA Journal, 2022
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain by Chr. Hansen. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Jaime Aguilera, Giulio Di Piazza, Rita Ferreira deSousa, Yi Liu, Andrew Chesson   +20 more
doaj   +1 more source

Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CIN

EFSA Journal, 2022
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Kluyveromyces lactis strain CIN by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzyme and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Jaime Aguilera, Magdalena Andryszkiewicz, Giulio Di Piazza, Rita Ferreira de Sousa, Natalia Kovalkovikova, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME [PDF]

Journal of Food and Dairy Sciences, 2005
Edam cheese was made from cow's milk. Rennin-like enzyme from Rhizomucor miehei a rennet substitute was used as milk clotting enzyme in manufactured of Edam cheese. The cheese results showed that, the breakdown of protein content(SNffN. NPNffN).
M. EI -Benaity, N. Abd-Rabou
doaj   +1 more source

Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM 29544

EFSA Journal, 2022
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain DSM 29544 by Chr. Hansen. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Jaime Aguilera, Magdalena Andryszkiewicz, Giulio diPiazza, Rita Ferreira deSousa, Natalia Kovalkovikova, Yi Liu, Andrew Chesson   +24 more
doaj   +1 more source

Whey as an Environmental Issue and Its Possible Solutions: Its Utilization as Culture Medium to Produce L-Threonine Through <i>E. coli</i> in a Bioreactor. [PDF]

Biochem Res Int
Whey, a by‐product of the cheese manufacturing industry, represents one of the most abundant and polluting effluents in the global food industry. Despite traditionally being underutilized and often discarded, its rich nutrient profile, particularly protein and lactose, has increasingly sparked an interest in its value within biotechnological processes.
Vélez SP, Cortés Velásquez YN, Sánchez Henao CP, Vélez Blandón JF.   +3 more
europepmc   +2 more sources

Increased plasma CgA levels associated with nonalcoholic fatty liver disease

The Turkish Journal of Gastroenterology, 2015
Background/Aims: Chromogranin A (CgA), a major soluble protein released by the neuroendocrine system, functions as a prohormone by giving rise to several biologically active peptides.
Peng-Bo Wu, Yin-Zhi Deng, Yong-Xiang Shu, Shi-Yun Tan, Ming Li, Guo Fang   +5 more
doaj   +1 more source

Cloning of prochymosin gene in lactococcus lactis bacteria [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013
In recent years the increase in milk production worldwide on one hand and reduction in natural sources of "rennin" on the other, has resulted in significant decrease in rennin-produced cheese.
L. Aminlari, A. Hosseini, M.H. Eskandari
doaj   +1 more source