Results 31 to 40 of about 296,700 (146)
Future Postharvest and Food, EarlyView.Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku +2 more
wiley +1 more source
Food Safety and Health, EarlyView.Citrus essential oils combine sustainable extraction, AI‐assisted authentication, multi‐omics profiling, antimicrobial activity, and regulatory safety to enhance food quality, detect adulteration, and promote consumer health, and support intelligent, sustainable food systems through innovative industrial applications and circular bioeconomy strategies.
Md. Hassan Bin Nabi +7 more
wiley +1 more source
Sonocatalytic treatment of baker's yeast effluent
, 2017 Baker's yeast effluent is a major source of pollution with a high organic load and dark colour. It can be treated by using advanced oxidation processes (AOPs).
E. Yılmaz, S. Fındık
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JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source
Biohydrogenation of unsaturated compounds mediated by fermenting baker's yeast
, 2000 The baker's yeast-mediated biohydrogenation of unsaturated compounds to enantiomerically pure products has been reviewed, in order to show the great potential of the application of the relatively unexplored biocatalytic approach to asymmetric ...
E. Santaniello, A. Manzocchi
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Baker's yeast reduction of PEG-linked acetoacetate
, 2005 Bioreduction of PEG-acetoacetate 1 is achieved using dry baker's yeast in toluene with a small amount of added water. After detachment from the polymer under basic conditions, the corresponding (S)-(+)-3-hydroxybutanoic acid 3 was esterified with Me3SiCl
DRIOLI, Sara +4 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi +2 more
wiley +1 more source
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Baker's Yeast reduction of 4-hetero-2-(2-nitroethyl)cyclohexanones
, 1997 Baker's yeast reduction of 3-(2-nitroethyl)-tetrahydro-4H-pyran-4-one 10 and 3-(2-nitroethyl)-tetrahydro-4H-thiopyran-4-one 11 gave the corresponding optically active cis alcohols with good diastereo- and enantioselectivity.
FORZATO, Cristina +3 more
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Reductive Biotransformation of Ethyl Acetoacetate: A Comparative Studies using Free and Immobilized Whole Yeast Cells [PDF]
, 2008 Bioreduction of ethyl acetoacetate with free and immobilized yeast whole cell was achieved by using water and sucrose combination. After detachment from immobilized beads under basic condition, the corresponding ethyl(S)-(+)-3-hydroxybutanoate was ...
Madhav B. Pande +3 more
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