Results 171 to 180 of about 295,691 (225)

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  

Dough Rheology, Physico‐Chemical, and Sensory Properties of Bread From Wheat/Fresh Green Mature Banana Puree Composite

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
The study determined the effect of partial substitution of wheat flour with different forms (fresh whole fingers, fresh pulp, whole finger flour, and pulp flour) of a hybrid banana variety, N23, on dough rheology, physico‐chemical, and sensory properties of bread.
Ediriisa Mugampoza, Norah Nankya, Arthur Tabula, Martin Mutambuka, Khadijah Nakyinsige   +4 more
wiley   +1 more source

ISOLATION AND COMPARATIVE ASSESSMENT OF DOUGH-FERMENTING POTENTIALS OF PURIFIED YEAST CELLS FROM LOCALLY TAPPED PALM WINE

Food and Environment Safety
Yeasts from palm wine can become suitable substitutes to their counterparts imported in Nigeria. In this study, total of eight Elaeis guineensis and Raphia hookeri palm wine samples were collected from Enugu and Imo States, Southeastern Nigeria.
Priscilla Ukamaka OGBODO, Henry Uzoma ANUFORO, Augusta Anuli NWACHUKWU, Mercy Ngozi OLATUNJI, Felicia UWAKWE, Toochukwu Ekwutosi OGBULIE   +5 more
doaj  

Dietary β-1,3/1,6-Glucan from Baker's Yeast Supports Upper Respiratory Mucosal Immune Health in Healthy Adults: Evidence from a Randomized, Double-Blind, Placebo-Controlled Trial. [PDF]

Nutrients
Kanno T, Ishibashi KI, Kajiyama S, Ikawa T, Morita T, Murata K, Imai S, Nishioka M, Adachi Y.   +8 more
europepmc   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, Volume 6, Issue 10, Page 392-421, October 2026.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Evaluation of homemade biodesinfectant solution based on <i>Lactobacillus</i> (<i>Lactobacillus casei, Lactobacillus paracasei</i>) and baker's yeast applied to broiler litter. [PDF]

Open Vet J
Balia RL, Darmesti DD, Suryaningsih L, Putranto WS, Widjastuti T, Safitri R, Wulandari E, Utama GL, Rizal MF.   +8 more
europepmc   +1 more source

Hevea brasiliensis seeds: A novel sustainable feedstock for ethanol production

Vietnam Journal of Chemistry, Volume 64, Issue 5, Page 682-695, October 2026.
Abstract The rubber tree (Hevea brasiliensis) is cultivated on a large scale mainly for the extraction of latex in Brazil and Southeast Asia, also generating large quantities of seeds. These seeds currently do not have large‐scale applications and may thus be considered as a residue.
Giovano Tochetto, Fernanda Oliveira Lima, Letiére Cabreira Soares, Dalila Moter Benvegnú, André Lazarin Gallina   +4 more
wiley   +1 more source

Uncovering the role of the PPR protein PHOTOSYSTEM ONE BIOGENESIS FACTOR6 in splicing chloroplast group II introns

Journal of Integrative Plant Biology, Volume 68, Issue 10, Page 3809-3829, October 2026.
The P‐class pentatricopeptide repeat (PPR) protein PHOTOSYSTEM ONE BIOGENESIS FACTOR (PBF6) forms splicing complexes with other known splicing factors to facilitate chloroplast intron splicing. PBF6 cooperates with other PPR splicing factors to promote the splicing of the same intron through forming respective splicing complexes.
Mengyu Li, Mengwei Sun, Jinlian Lv, Mingming Song, Siyu Lu, Aihong Zhang, Congming Lu   +6 more
wiley   +1 more source

Application of selected lactic acid bacteria isolates for bread production without baker's yeast. [PDF]

Food Sci Biotechnol
Makambai A, Mazhitova A, Altıntaş AK, Kuleasan H.   +3 more
europepmc   +1 more source

Production of the Fragrance Geraniol in Peroxisomes of a Product-Tolerant Baker's Yeast. [PDF]

Front Bioeng Biotechnol, 2020
Gerke J, Frauendorf H, Schneider D, Wintergoller M, Hofmeister T, Poehlein A, Zebec Z, Takano E, Scrutton NS, Braus GH.   +9 more
europepmc   +1 more source