Results 161 to 170 of about 15,023 (202)
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International Journal of Food Science & Technology, 1971
SummaryBy choice of nutrients and inhibitors a study of fermentation of mono‐ and disaccharides by dried baker's yeast has been made. It is concluded that in the development of a maximal fermentation by this yeast at least three systems may be involved.
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SummaryBy choice of nutrients and inhibitors a study of fermentation of mono‐ and disaccharides by dried baker's yeast has been made. It is concluded that in the development of a maximal fermentation by this yeast at least three systems may be involved.
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Engineering baker’s yeast: room for improvement
Trends in Biotechnology, 1999Bread making is one of the oldest food-manufacturing processes. However, it is only in the past few years that recombinant-DNA technology has led to dramatic changes in formulation, ingredients or processing conditions. New strains of baker's yeast that produce CO2 more rapidly, are more resistant to stress or produce proteins or metabolites that can ...
F, Randez-Gil, P, Sanz, J A, Prieto
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Distribution of Potassium in Baker's Yeast
Nature, 1961BAKER'S yeast in the resting state normally contains a relatively large amount of potassium. In addition, it has been shown by a number of workers that during active metabolism (aerobic or anaerobic utilization of glucose1 or aerobic respiration of certain other substrates2) considerable net absorption of potassium can occur even though the ...
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1987
Yeast has been used for brewing and baking for several thousand years, but it was not until about 1850 that the specific production of a yeast intended especially for bread-making was initiated. Until that time, the bakers would take away a small portion of the raised dough and seed the next dough batch with it.
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Yeast has been used for brewing and baking for several thousand years, but it was not until about 1850 that the specific production of a yeast intended especially for bread-making was initiated. Until that time, the bakers would take away a small portion of the raised dough and seed the next dough batch with it.
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1998
Bread has been produced by man for thousands of years and is one of few foods common to many societies. The basic concepts of bread and breadmaking have been modified to suit the prevailing quality of raw materials, the culinary habits and the nature of the society in which it is consumed.
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Bread has been produced by man for thousands of years and is one of few foods common to many societies. The basic concepts of bread and breadmaking have been modified to suit the prevailing quality of raw materials, the culinary habits and the nature of the society in which it is consumed.
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Yeast mannan, a cell wall constituent of baker's yeast
Biochimica et Biophysica Acta, 1953Abstract The dried cell wall of baker's yeast contains about 6% protein and 68% polysaccharide, consisting of approximately 34% glucan, 34% mannan and a small quantity of chitin. This essentially confirms the findings of others.
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Respiring mitochondria from baker's yeast
Archives of Biochemistry and Biophysics, 1955A.W. Linnane, J.L. Still
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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
Tetrahydrofolate dehydrogenase from bakers' yeast
Biochemical and Biophysical Research Communications, 1965M E, Bush, K O, Donaldson
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