Results 61 to 70 of about 8,577 (270)
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
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
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
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
Central carbon metabolism of the biocontrol yeast Pichia anomala [PDF]
, 2004 The biocontrol yeast Pichia anomala prevents mould damage of moist cereal grain during malfunctioning airtight storage but it can also spoil food and feed. This thesis focuses on the physiology and metabolism of P.
Fredlund, Elisabeth
core
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
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
openaire +2 more sources
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
doaj +1 more source
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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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