Results 141 to 150 of about 7,970 (242)

Improvement of Intracellular Glutathione content in Baker’s Yeast for Nutraceutical Application

, 2012
The study was aimed at investigating the best conditions to increase intracellular GSH levels in samples of baker’s yeast (S. cerevisiae), employed either in compressed and dried form.
A. Musatti, M. Rollini
core  

The Belgian competition authority fines the country’s largest yeast producer for resale price maintenance and abuse of dominance (Algist Bruggeman) [PDF]

, 2017
The Belgian Competition Authority (BCA) imposed a fine of 5.489.000 euros on Belgium’s largest yeast producer for resale price maintenance and abuse of dominant position on the fresh baker’s yeast ...
Troch, Simon, Rientjes, Emmelien
core  

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, Volume 3, Issue 2, Page 318-340, June 2026.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

Bioreduction of N-(3-oxobutyl)heterocycles with flexible ring by yeast whole-cell biocatalysts

Applied Microbiology and Biotechnology
This study explored the bioreduction of N-(3-oxobutyl)heterocycles with (partially) saturated heterocyclic moieties using whole-cell forms of wild-type yeast strains and commercially available baker’s yeast (Saccharomyces cerevisiae).
Máté Gergő Honvári, Bence Attila Kucsinka, Levente András Mócza, Pál Csuka, Viktória Bódai, László Poppe, Gábor Hornyánszky   +6 more
doaj   +1 more source

The Sequential Recruitments of Rab-GTPase Ypt1p and the NNS Complex onto pre-HAC1 mRNA Promote Its Nuclear Degradation in Baker's Yeast. [PDF]

Mol Cell Biol, 2023
Paira S, Chakraborty A, Das B.
europepmc   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Safety Assessment of Vitamin D and Its Photo-Isomers in UV-Irradiated Baker's Yeast. [PDF]

Foods, 2021
Schümmer T, Stangl GI, Wätjen W.
europepmc   +1 more source

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, Volume 3, Issue 2, Page 306-317, June 2026.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, Volume 3, Issue 2, Page 163-184, June 2026.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Toxicological Evaluation of the Undesirable Components in Processed Infant Foods Using Artificial Intelligence

Future Postharvest and Food, Volume 3, Issue 2, Page 185-205, June 2026.
The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh, Anurag Singh, Ashutosh Upadhyay, Navneet Kumar   +3 more
wiley   +1 more source