Results 41 to 50 of about 8,577 (270)
Guidelines for Detecting the Foodborne Antibiotic‐Resistant Bacteria
AgriFood: Journal of Agricultural Products for Food, EarlyView.ABSTRACT Foodborne antibiotic‐resistant bacteria threaten global public health and the economic. Standardized detection methods are crucial for effective prevention and control. Researchers encounter difficulties in choosing suitable techniques due to the variety of available approaches and the intricate nature of resistance mechanisms.
Yuanye Zeng, Fengxia Yang
wiley +1 more source
The importance of stress tolerance to baker's yeast
, 1997 Australasian Biotechnology, Volume 7 Number 3, May/June 1997, pp.149-154 The importance of stress tolerance to baker's yeast Code Number: AU97021 Size of Files: Text: 24.2K Graphics: Line drawing (gif) - 6.8K Photograph (jpg) - 44.2K Baker's yeasts are ...
core +3 more sources
Ultrasonic Treatment of Baker's Yeast Effluent
, 2014 Baker's yeast industry uses molasses as a raw material. Molasses is end product of sugar industry. Wastewater from molasses processing presents large amount of coloured substances that give dark brown color and high organic load to the effluents.
Emine Yılmaz, Serap Fındık
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Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana +5 more
wiley +1 more source
Ribogospodarsʹka Nauka Ukraïni, 2018 Purpose. To characterize the individual physiological and biochemical features of the effects of feeding various concentrations of inactivated baker's yeast on the lipid exchange of young russian sturgeon fingerling. Methodology.
M. Simon, I. Hrytsyniak, Yu. Zabytivskyi
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal +4 more
wiley +1 more source
Histones from Baker's Yeast [PDF]
European Journal of Biochemistry, 1974 Baker's yeast histones have been isolated either by acid extraction of purified chromatin or by salt‐dissociation of crude chromatin. These two methods gave similar results as judged by the amino‐acid composition and electrophoretic behaviour of histones.
L, Franco, E W, Johns, J M, Navlet
openaire +2 more sources
The baker's yeast obtaining technology
, 2023 Дипломний бакалаврський проєкт присвячено технології отримання хлібопекарських дріжджів за допомогою S. cerevisiae Y-824 у відповідності до техніко-економічного обґрунтування.
Демченко, Анна Сергіївна
core
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage +5 more
wiley +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai +2 more
wiley +1 more source