Results 21 to 30 of about 281,581 (250)
RESEARCH REGARDING THE INFLUENCE OF BETA IRRADIATION ON THE ENZYMATIC ACTIVITY OF BAKER’S YEAST
Scientific Papers Animal Science and Biotechnologies, 2023 The biotechnological properties and the maltase activity of baker’s yeast were investigated by irradiation with beta radiations in doses of 9.76 Gy, 12.20 Gy, 17.08 Gy and 22.96 Gy.
ENIKŐ GAŞPAR
doaj
Egyptian Journal of Biological Pest Control, 2022 Background The attractiveness, the stickiness and the edibility span of 29 nutrients were assessed to reveal the comparative suitability of each nutrient for feeding the predaceous mite Amblyseius swirskii Athias-Henriot (Acari: Phytoseiidae).
Mohamed Mahrous Youssef Elshazly
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Protein phosphorylation in yeast mitochondria [PDF]
, 1987 We describe the identification and submitochondrial localization of four protein kinases and of their target proteins in derepressed yeast mitochondria. The activity of one of the kinases depends on the presence of cyclic AMP (cAMP).
Günter Müller +3 more
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Foods, 2021 Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those goods.
Massimo Ferrara +4 more
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A floating microbial fuel cell: Generating electricity from Japanese rice washing wastewater
Energy Reports, 2020 Microbial fuel cells (MFCs) are a green technology that can directly convert electrical energy from chemical energy contained in organic wastewater. Rice is the most popularly consumed food in Asia. Rice washing before cooking produces an enormous amount
Dang-Trang Nguyen, Kozo Taguchi
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Some Biological Aspects and Life Table Parameters of Caloglyphus manuri Eraky & Osman (Acaridida: Acaridae) Fed on Different Kinds of Food [PDF]
Acarines: Journal of the Egyptian Society of Acarology, 2008 Some biological aspects of the Acaridae mite, Caloglyphus manuri Eraky & Osman fed on baker's yeast, dry cheeseand egg masses of the root knot nematode, Meloidogyne sp. were studied under laboratory conditions at 25±1 oC.Mean life cycle durated 5.90,
S. Eraky, M. Osman
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Czech Journal of Food Sciences, 2005 As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey.
Ilyas Çelik +3 more
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Comparing levels of heterozygosity and Loss-of-Heterozygosity regions in baker’s yeasts
, 2021 This thesis covers the genotype analysis of baker's yeastusing analysis tools such as GATK, Picard, and Galaxy project. We looked at the levels of heterozygosity and Loss of Heterozygosity (LOH) among four baker's yeast strains.
Dlamini, Zamasiba Phakama
core
, 2009 Tema završnog rada je pekarski kvasac, Saccharomyces cerevisiae. On se u proizvodnji pekarskih proizvoda koristi još od davnina i neophodan je za dobar razvoj tijesta i kruha.
Juranić, Sanja
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Utilization of prickly pear waste for baker's yeast production [PDF]
, 2019 International audienceThe feasibility of baker's yeast production using fruits and peels of Opuntia ficus indica (OFI) as carbohydrate feedstock was investigated.
Nancib, Aicha +9 more
core +1 more source