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Enzyme Development Corporation.

Subjects: *ENZYMES; *CASEINS; *HYDROLYSISENZYME Development Corp.

• Source: Dairy Foods. Jan2019, Vol. 120 Issue 1, p74-74. 1p.

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Enzyme Development Corporation.

Subjects: *ENZYMES; *ENZYMES in food; *PROTEOLYTIC enzymesENZYME Development Corp.

• Source: Dairy Foods. Jan2018, Vol. 119 Issue 1, p68-68. 1p.

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Tofu residue fortification benefits textural, sensory and phytochemical properties of cookies.

• Authors : Cavender, George¹

Subjects: *TOFU; *COOKIES; *FLOUR

• Source: Emerging Food R&D Report. Aug2015, Vol. 26 Issue 5, p4-5. 2p.

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Biocatalytic Coatings.

• Authors : McDaniel, C. Steven¹; McDaniel, Jesse^2,3; Wales, Melinda E.³

Subjects: *DECONTAMINATION (From gases, chemicals, etc.); *ENZYMES; *SURFACE coatingsREACTIVE Surfaces Ltd.

• Source: Paint & Coatings Industry. Feb2005, Vol. 21 Issue 2, p26-33. 7p. 1 Color Photograph, 1 Black and White Photograph, 2 Diagrams, 2 Charts, 4 Graphs.

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Analyze activity of malting and barley enzymes.

Subjects: *PROTEOLYTIC enzymes; *MALT; *CARBOHYDRATE metabolismUNITED StatesUNITED States. Agricultural Research Service

• Source: Emerging Food R&D Report. Mar2010, Vol. 20 Issue 12, p7-8. 2p.

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FOOD CHEMISTRY.

Subjects: *FOOD chemistry; *ENZYMES; *FOOD quality

• Source: Restaurant Business. Dec2006, Vol. 105 Issue 12, p46-46. 1/3p.

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The "Spark of Life.".

• Authors : Hughes, Kerry

Subjects: *ENZYMES; *CATALYSTS; *PROTEOLYTIC enzymesAMERICAN Laboratories Inc.

• Source: Prepared Foods. Oct2007, Vol. 176 Issue 10, pNS17-NS17. 1p.

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Protease replaces GM soya.

Subjects: *PROTEOLYTIC enzymes; *MEAT industry

• Source: Food Manufacture. Jan2014, Vol. 89 Issue 1, p20-21. 2p.

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Enzyme extracts valuable protein from by-products.

Subjects: *PROTEOLYTIC enzymes; *BEVERAGE industry; *FOOD industry

• Source: Food Manufacture. Nov2013, Vol. 88 Issue 11, p27-28. 2p.

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Measure and optimize antioxidant properties of whey protein hydrolysates.

Subjects: *WHEY; *PROTEIN analysis; *HYDROLYSISCZECH Republic

• Source: Emerging Food R&D Report. Feb2011, Vol. 21 Issue 11, p6-6. 3/4p.

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