Results 41 to 50 of about 295,691 (225)
Czech Journal of Food Sciences, 2005 As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey.
Ilyas Çelik +3 more
doaj +1 more source
Effect of Sodium Chloride and Ethanol on Autolysis of Spent Baker’s Yeast Generated from Sago Bioethanol [PDF]
, 2022 iv ABSTRACT Spent Baker’s yeast are generated as a by-product from brewery and bioethanol industries. The excessive production of this waste may lead to an increment in environmental pollution.
Nur Hidayah, Pawaja
core
Influence of incubation conditions on baker’s yeast enrichment in selenium [PDF]
, 2016 Selenium has been recognized as an essential nutrient for human health; however, the gap between toxic and essential levels of selenium is narrow. The recommended daily selenium dose for adult humans ranges from 50-100 μg and it should not exceed 400 μg.
Ryszka, F. +2 more
core +1 more source
Transcriptomics analysis of baker's yeast under freezing stress
, 2020 ABY3：Transcriptomics analysis of baker's yeast fermented for half an hour at 30℃； ABY+S：Transcriptomics analysis of baker’s yeast overexpressing SNF1 gene after fermentation for half an hour at 30℃ FABY3：Transcriptomics analysis of baker’s yeast after ...
Meng, L (via Mendeley Data), Meng, Lu
core +2 more sources
Yeast Gcn2 retains activity following humanization of its auto‐phosphorylation region
FEBS Open Bio, EarlyView.Using Saccharomyces cerevisiae as a model to study Gcn2 activation and regulation is limited by the lack of antibodies detecting phosphorylated Gcn2. To overcome this, we engineered Gcn2‐HsC, a yeast Gcn2 variant recognizable by commercial anti‐human phospho‐GCN2 antibodies.
Reuben A. Anderson +2 more
wiley +1 more source
Bioreduction of geraniol catalyzed by immobilized whole yeast cells in organic solvents
浙江大学学报. 农业与生命科学版, 2006 Biocatalysts in organic solvent with whole cells have been studied in current research of biotechnological fields, with significant advantages over traditional biotransformation in aqueous environment.
ZHAN Xi +4 more
doaj +1 more source
Journal of Applied Sciences and Environmental Management, 2023 Fermentation improves the shelf life, texture, taste and aroma, nutritional value and digestibility and also lowers the content of antinutrients of fermented meals. This study investigated the effect of different fermenting agents on the quality of masa.
F. Abdulkadir +3 more
doaj +1 more source
, 2015 Magnetic baker’s yeast (MB) was prepared using glutaraldehyde cross-linking method and chemical modification with ethylenediaminetetraacetic dianhydride (EDTAD).
Yao, Qin +4 more
core +1 more source
Advanced Science, EarlyView.This work presents a large‐cell‐compatible droplet microfluidic platform that overcomes long‐standing barriers in plant cell culture by enabling high‐fidelity encapsulation, novel multilayer 3D droplet incubation for scalable long‐term culture, and support for the full developmental progression of large plant cells.
Arman Mirmiran +10 more
wiley +1 more source
Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam)Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations [PDF]
, 2012 The overproduction of jackfruit (Artocarpus heterophyllus Lam) during harvest season and its short shelf-life have caused serious losses for farmers.
Pinandita, A.P.P. +4 more
core +1 more source