beta amylase/hypersensitivity

Lyen an sove nan clipboard la

AtikEsè klinikPatant

Chwazi kalite sòt

8 rezilta yo

Safety evaluation of a β-amylase food enzyme obtained from wheat ( Triticum spp.)

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

The food enzyme considered in this opinion is a β-amylase (EC 3.2.1.2), obtained from the grain of wheat (Triticum spp.) by Roquette (France). The β-amylase is intended to be used in starch processing for production of glucose syrups containing maltose to be used as a food ingredient. Since

Safety evaluation of the food enzyme β-amylase from genetically modified Bacillus licheniformis strain NZYM-JA

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

The food enzyme considered in this opinion is a β-amylase (4-α-d-glucan maltohydrolase; EC 3.2.1.2), produced with genetically modified Bacillus licheniformis strain NZYM-JA by Novozymes A/S (Denmark). The β-amylase food enzyme is intended to be used in starch processing for the production of

Safety evaluation of the food enzyme β-amylase obtained from soybean ( Glycine max)

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

The food enzyme considered in this opinion is a β-amylase (EC 3.2.1.2) from soybean submitted by Nagase (Europa) GmbH. This β-amylase is intended to be used in the starch processing for maltose syrup production and the manufacture of a Japanese rice cake type. Based on the maximum use levels

Safety evaluation of the food enzyme β-amylase obtained from barley ( Hordeum vulgare)

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

The food enzyme considered in this opinion is a 4-α-d-glucan maltohydrolase (EC 3.2.1.2) obtained from grain of barley (Hordeum vulgare), by the companies Genencor International B.V. and Senson Oy. This β-amylase is intended to be used in several food-manufacturing processes: baking and

Deciphering the immunogenic potential of wheat flour: a reference map of the salt-soluble proteome from the U.S. wheat Butte 86

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Background: Within the complex wheat flour proteome, the gluten proteins have attracted most of the attention because of their importance in determining the functional properties of wheat flour doughs and their roles in human health

Effect of repeated inseminations with egg yolk semen extender on fertility in cattle.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Experiments were designed to determine if repeated inseminations of egg yolk diluent containing no semen would induce antibodies against egg yolk and would have an adverse effect on subsequent fertility under routine conditions of artificial insemination. Extender containing antibiotics polymyxin,

Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

BACKGROUND Wheat flour is one of the world's major food ingredients, in part because of the unique end-use qualities conferred by the abundant glutamine- and proline-rich gluten proteins. Many wheat flour proteins also present dietary problems for consumers with celiac disease or wheat allergies.

Comparative proteomic analysis of two transgenic low-gliadin wheat lines and non-transgenic wheat control.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Gluten proteins are major determinants of the bread making quality of wheat, but also of important wheat-related disorders, including coeliac disease (CD), and allergies. We carried out a proteomic study using the total grain proteins from two low-gliadin wheat lines, obtained by RNAi, and the

Antre nan paj
facebook nou an

Herbal & Natural Medicine

Baz done ki pi konplè remèd fèy medsin te apiye nan syans

Travay nan 55 lang
Geri èrbal te apiye nan syans
Remèd fèy rekonesans pa imaj
Kat entèaktif GPS - tag zèb sou kote (vini byento)
Li piblikasyon syantifik ki gen rapò ak rechèch ou an
Search remèd fèy medsin pa efè yo
Izeganize enterè ou yo ak rete kanpe fè dat ak rechèch la nouvèl, esè klinik ak rive

Tape yon sentòm oswa yon maladi epi li sou remèd fèy ki ta ka ede, tape yon zèb ak wè maladi ak sentòm li itilize kont.
* Tout enfòmasyon baze sou rechèch syantifik pibliye