Results 71 to 80 of about 4,038,530 (346)

Evaluation of the effect of acid additives on rheological properties and technological efficiency of zwitterionic and anionic surfactant mixtures

Известия Томского политехнического университета: Инжиниринг георесурсов
Relevance. Various acid additives such corrosion inhibitors, iron stabilizers, demulsifiers, anti-precipitation agents are usually used to provide necessary technological properties to acid compositions.
Ali Mohammed Abdullah Mohsen, Viktor V. Konovalov, Prokofy V. Sklyuev   +2 more
doaj   +1 more source

Scientific Opinion on the safety and efficacy of Bacillus subtilis KCCM 10673P and Aspergillus oryzae KCTC 10258BP as feed additives for all animal species

, 2015
PepSoyGen‐C is described as pure cultures of Aspergillus oryzae and Bacillus subtilis added simultaneously to feed materials to reduce antinutritional factors. The applicant is seeking its authorisation as a technological additive, under a newly proposed,
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
core   +1 more source

Septin 9 PB domains coordinate centrosome positioning and microtubule acetylation to control epithelial polarity

FEBS Letters, EarlyView.
Septin 9 polybasic domains couple phosphoinositide‐rich membrane binding to centrosome positioning, Golgi organization, and microtubule acetylation to control epithelial polarity. Their loss disrupts this axis, causing centrosome mispositioning, Golgi fragmentation, reduced microtubule acetylation, and polarity inversion via upregulation of the ...
Ting ting Cai, Mohyeddine Omrane, Nassima Benzoubir, Didier Samuel, Ama Gassama‐Diagne   +4 more
wiley   +1 more source

Degradation mechanism of the von Willebrand factor A2 domain by nattokinase

FEBS Letters, EarlyView.
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto, Masatomo So, Ayako Furukawa, Kenji Sugase   +3 more
wiley   +1 more source

Safety evaluation of certain contaminants in food: prepared by the ninety-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

, 2023
v, 352 p.This volume presents safety evaluations of selected food contaminants reviewed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) at its ninety-first meeting, held online in November 2020.
World Health Organization, Food and Agriculture Organization of the United Nation   +1 more
core  

Salmonella lipopolysaccharide‐containing supported lipid bilayers as platforms to study bacteriophage interactions

FEBS Letters, EarlyView.
We present robust protocols for the preparation of supported lipid bilayers (SLBs) incorporating either Salmonella smooth LPS or outer membrane vesicles (OMVs). We use a combination of quartz crystal microbalance with dissipation (QCM‐D) and fluorescence microscopy to both characterize the SLBs of various compositions and to probe their interactions ...
Hudson P. Pace, Alyssa Borges, Charles Arnaud, Tove Karlsson, Nina K. Bröker, Stefanie Barbirz, Marta Bally   +6 more
wiley   +1 more source

Assessment of seven feed additives consisting of Lactiplantibacillus plantarum ATCC 55943, DSM 18112, DSM 18113, DSM 18114 and ATCC 55944, Lentilactobacillus buchneri ATCC PTA‐2494 and ATCC PTA‐6138, for all animal species (Pioneer Hi‐Bred International, Inc.)

EFSA Journal
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the assessment of the follow‐up applications for renewal of seven technological additives, Lactiplantibacillus plantarum ATCC 55943, L.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Ilen Röhe, Katerina Theodoridou, Montserrat Anguita, Nicole Bozzi Cionci, Jaume Galobart, Matteo L. Innocenti, Joana Revez   +21 more
doaj   +1 more source

Trends in pulse voltammetric techniques applied to foodstuffs analysis: The food additives detection.

Food Chemistry
Food additives are chemical compounds intentionally added during foodstuff production to control technological functions, such as pH, viscosity, stability (color, flavor, taste, and odor), homogeneity, and loss of nutritional value.
Danielle Gonçalves-Filho, D. de Souza
semanticscholar   +1 more source

Assessment of the feed additive consisting of Lactiplantibacillus plantarum NCIMB 40027 for all animal species for the renewal of its authorisation (Volac International ltd)

EFSA Journal
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the assessment of the application for renewal of the authorisation of Lactiplantibacillus plantarum NCIMB 40027 as a technological additive (functional ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Ilen Röhe, Katerina Theodoridou, Montserrat Anguita, Nicole Bozzi Cionci, Rosella Brozzi, Yolanda García‐Cazorla, Matteo L. Innocenti, Joana Revez, Jordi Tarrés‐Call, Piera Valeri, Joana P. Firmino   +25 more
doaj   +1 more source