Results 111 to 120 of about 7,970 (242)
Studies on Bioethanol Production of Commercial Baker’s and Alcohol Yeast under Aerated Culture Using Sugarcane Molasses as The Media [PDF]
, 2017 Agriculture and Agricultural Science Procedia 9 ( 2016 ) 493 – 499Efforts to optimize bioethanol production were made by modifying culture condition of the yeasts used.
Caroenchai, Charoen +4 more
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Food Frontiers, Volume 7, Issue 4, July 2026.This review summarizes recent advances in acrylamide neurotoxicity mechanisms and highlights the multitarget neuroprotective effects of diverse natural products while also addressing current challenges and future translational research directions.
Wen Du +7 more
wiley +1 more source
Aroma of Wheat Bread Crumb:Effect of fermentation temperature and baker’s yeast
, 2013 Understanding how the dough fermentation conditions influence the wheat bread production time and the bread aroma is important for the bread industry.
Birch, Anja Niehues
core
Protein Science, Volume 35, Issue 7, July 2026.Abstract Protein–protein interactions (PPIs) are shaped by evolutionary pressures that fine‐tune binding affinities and drive the epistatic relationships that support functional outcomes. Here, we used the complex of bovine pancreatic trypsin inhibitor (BPTI) and chymotrypsin as a model system to study how mutations at one or two positions affect ...
Noam Tzuri +3 more
wiley +1 more source
Investigating the mechanical properties of yeast cells [PDF]
, 2009 To predict cell breakage in bioprocessing it is essential to have an understanding of the cell wall mechanical properties. This project involved a study of the wall mechanical properties of individual Baker’s yeast cells (Saccharomyces cerevisiae) using ...
Stenson, John Douglas
core
Ultrasonic treatment of baker’s yeast effluent using SnO2/TiO2 composite
, 2017 In this study, ultrasonic treatment of baker’s yeast effluent was investigated in an ultrasonic homogenizer emitting waves at 20 kHz. The SnO2/TiO2 composites were used as a sonocatalyst to assist the sonication process.
Serap Findik +5 more
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella +6 more
wiley +1 more source
Effects of Selenium Enrichment on Dough Fermentation Characteristics of Baker's Yeast. [PDF]
Foods, 2023 He P, Zhang M, Zhang Y, Wu H, Zhang X.
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez +1 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba +5 more
wiley +1 more source