Results 51 to 60 of about 6,171 (195)
Microbial Cell Factories, 2010 Background Recent years have seen a huge growth in the market of industrial yeasts with the need for strains affording better performance or to be used in new applications. Stress tolerance of commercial Saccharomyces cerevisiae yeasts is, without doubt,
Randez-Gil Francisca +4 more
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ELECTROPHORESIS, EarlyView.A green CZE–UV alternative method for quantifying SCFAs in human stool with cost‐effective and automatization, informative data about patients through reduced sample preparation and minimal consumable. CE is simple and robust equipment for routine clinical laboratory workflows, supporting physicians with information that enhances the accuracy of ...
Olívia B. O. Moreira +6 more
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MoleculesBeetroot by-product (BBP), an industrial residue rich in bioactive compounds, offers a sustainable solution to reduce food waste while enhancing the nutritional profile.
Carmen Molina-Montero +3 more
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Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
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Characterization of two trehalases in baker's yeast [PDF]
Biochemical Journal, 1984 Trehalase activities at pH 5 (not inhibited by EDTA) and pH 7 (inhibited by EDTA) were present in the soluble fraction of disintegrated commercial baker's yeast. The pH 5 activity binds strongly to concanavalin A, is only partially salted out by saturated (NH4)2SO4, has an apparent Mr of 215000 (by gel filtration) and is an acidic protein.
J, Londesborough, K, Varimo
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Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
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Isolation and Kinetic Characterization of Fumarase from Baker's Yeast [PDF]
Kemija u Industriji, 2012 Isolation and purification of fumarase (fumarate hydratase EC 4.2.1.2) from baker’s yeast was carried out. Yeast cells were disrupted by three methods: glass beads, ultrasound, and the combination of these two methods.
Vasić-Rački, D. +3 more
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Sonocatalytic treatment of baker's yeast effluent
Journal of Water Reuse and Desalination, 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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Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
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THREE IMPROVED METHODS FOR COCONUT OIL EXTRACTION
CORD, 1993 Three methods for coconut oil extration using acetic acid, baker's yeast, and mixed enzymes were investigated. Coconut milk was allowed to settle for two hours; for cream separation. When the cream reacted with 25 % acetic acid at 0.l % ‑ 0.4 % levels or
Suhardiyono +3 more
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