Results 151 to 160 of about 279,824 (220)

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

Safety Evaluation of Bacillus Isolates From Fermented Tarhana With Probiotic Potential

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Fifty‐three Bacillus strains were isolated from traditional tarhana. MALDI‐TOF MS identified the isolates within the Bacillus subtilis group. None of the isolates harbored the tested virulence genes. The isolates exhibited high tolerance to bile salts and simulated gastric conditions.
Ayşe Avcı, Esma Alemdar, Elif Sezer, İnci Cerit, Fikriye Alev Akçay, İbrahim Çakır   +5 more
wiley   +1 more source

The effect of probiotic baker's yeast on egg quality, tibia characteristics, and hepatic lipid peroxidation in laying hens. [PDF]

Sci Rep
Mazur-Kuśnirek M, Drażbo A, Przemieniecki SW, Lipiński K.   +3 more
europepmc   +1 more source

Dietary Microbial Polysaccharides in Food Systems: Production, Functional Properties, and Applications

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Microbial polysaccharides from fungi, bacteria, and microalgae exhibit diverse structures and biological activities. Their antioxidant, antimicrobial, immunomodulatory, and prebiotic properties highlight their potential as functional ingredients for food applications.
Hye‐Bin Lee, Yu‐Rim Chae, Yu Ra Lee, Yoonsook Kim, Ho‐Young Park   +4 more
wiley   +1 more source

Six Weeks of Baker's Yeast β-Glucan Supplementation Reveals Unique Immune Maturation mRNA Signature: Implications for Immunity? [PDF]

Int J Mol Sci
McFarlin BK, Paschall AL, Cooper DG, Class CA, McFarlin MA.   +4 more
europepmc   +1 more source

Acrylamide‐Induced Developmental and Molecular Toxicity in Drosophila melanogaster: The Role of Vanillic Acid in CncC/Keap1 Modulation

Journal of Biochemical and Molecular Toxicology, Volume 40, Issue 9, September 2026.
Vanillic acid, a dietary phenolic, dose‐dependently protects Drosophila melanogaster from acrylamide‐induced oxidative damage, DNA strand breaks, and developmental toxicity by modulating CncC/Keap1 redox signaling—establishing vanillic acid as a candidate natural protective agent against a major environmental contaminant.
Fahriye Zemheri‐Navruz, Sinan Ince, Gamze Ataman   +2 more
wiley   +1 more source

Engineering Baker's Yeast for Efficient cAMP Synthesis via Regulation of PKA Activity. [PDF]

Foods
Fu X, Hong K.
europepmc   +1 more source

Mineralization induced by phosphorylated dry baker's yeast. [PDF]

PLoS One, 2020
Ojima Y, Kihara M, Yoshida M, Igarashi K, Yoshida T, Azuma M.   +5 more
europepmc   +1 more source

Does Consumption of Baker's Yeast (Saccharomyces cerevisiae) by Black Soldier Fly (Diptera: Stratiomyidae) Larvae Affect Their Fatty Acid Composition? [PDF]

J Insect Sci, 2021
Opatovsky I, Vitenberg T, Jonas-Levi A, Gutman R.   +3 more
europepmc   +1 more source

Analisis Komparatif Pemanfaatan Kultur Fermentasi Saccharomyces Cerevisiae Strain Baker’s Yeast Dan Brewer’s Yeast Dalam Produksi Bioetanol

This study compares the performance of two Saccharomyces cerevisiae strains, wine yeast Lalvin EC-1118 and baker’s yeast Fermipan, in molasses fermentation over 96 hours at room temperature and pH 5.
Natsir, Mohammad Nourman
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