Results 51 to 60 of about 281,581 (250)
Baker's yeast: production of D- and L-3-hydroxy esters
, 1998 Baker's yeast grown under oxygen limited conditions and used in the reduction of 3-oxo esters results in a shift of the stereoselectivity of the yeast towards D-hydroxy esters as compared with ordinary baker's yeast.
Allan C Dahl +3 more
core +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
HBRC Journal, 2016 In this study, Baker’s yeast strain (Saccharomyces cerevisiae) was evaluated for its ability to decolorize a synthetic dye aqueous solution and real industry effluent from Giza spinning and weaving company, Giza, Egypt.
M.S. Mahmoud
doaj +1 more source
Reduction Of Phenylketones By Immobilized Baker's Yeast
, 2015 Baker's yeast immobilized on chrysotile and montmorillonite stereoselectively reduced 1-phenyl-1,2-propanedione to the corresponding (1R,2S)-diol. The immobilized biocatalyst was also successfully used for asymmetric synthesis of 2-amino-1-phenylethanol ...
Rodrigues R. +6 more
core +1 more source
Food Chemistry International, EarlyView.Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley +1 more source
FOOD TYPE AND LIGHT COLOUR AS FACTORS AFFECTING POPULATION GROWTH OF Sancassania berlesei (MICHAEL) (ACARI : ASTIGMATA) [PDF]
Journal of Plant Protection and Pathology, 2008 Food type and light colour significantly affected population growth of Sancassania (= Caloglyphus) berlesei (Michael). It was found that when fertilized female of S.
Safaa Hashem, E. Mostafa,
doaj +1 more source
Occurrence of Inorganic Pyrophosphate in Baker's Yeast [PDF]
Nature, 1946 THE isolation and purification by Bailey and Webb1 of a phosphatase, which acts specifically on inorganic pyrophosphate, makes probable the occurrence in baker's yeast of this compound as a natural meta-bolite. That inorganic pyrophosphate may be accumulated under certain conditions in baker's yeast is revealed by the experiments described below ...
P E, LINDAHL, O, LINDBERG
openaire +2 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
core +1 more source
Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar
Future Postharvest and Food, EarlyView.Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei +6 more
wiley +1 more source
PLoS ONE, 2015 Yeast is frequently used as a probiotic in aquaculture with the potential to substitute for antibiotics. In this study, the involvement and extent to which the viability of yeast cells and thus the secretory metabolites released from the yeast contribute
Chao Ran +7 more
doaj +1 more source