Results 41 to 50 of about 7,970 (242)

Reduções enantiosseletivas de cetonas utilizando-se fermento de pão Enantioselective reductions of ketones using baker's yeast

Química Nova, 2001
Baker's yeast has been successful employed to reduce carbonyl compounds carrying appropriated substituents at distances under the electronic influence of the keto group.
José Augusto R. Rodrigues, Paulo José S. Moran   +1 more
doaj   +1 more source

Comparative adsorption of methylene blue by magnetic baker’s yeast and EDTAD-modified magnetic baker’s yeast: Equilibrium and kinetic study

, 2015
Magnetic baker’s yeast (MB) was prepared using glutaraldehyde cross-linking method and chemical modification with ethylenediaminetetraacetic dianhydride (EDTAD).
Yao, Qin, Xia, Yunxue, Zhang, Yunsong, Zhang, Wei, Zhao, Maojun   +4 more
core   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Influence of baker's yeast on lipid metabolism of russian sturgeon (Acipenser gueldenstaedtii Brandt) fingerling

Ribogospodarsʹka Nauka Ukraïni, 2018
Purpose. To characterize the individual physiological and biochemical features of the effects of feeding various concentrations of inactivated baker's yeast on the lipid exchange of young russian sturgeon fingerling. Methodology.
M. Simon, I. Hrytsyniak, Yu. Zabytivskyi
doaj   +1 more source

Control of baker’s yeast fermentation: PID and fuzzy algorithms [PDF]

, 2001
A MATLAB/SIMULINK-based simulator was employed for studies concerning the control of baker’s yeast fed-batch fermentation. Four control algorithms were implemented and compared: the classical PID control, two discrete versions- modified velocity and
Soares, Rui, Gomes, Pedro, Soares, Filomena, Machado, Carlos, Pereira, Sílvia, Soares, Filomena Baptista   +5 more
core   +1 more source

Efficient and Facile One-Pot Multi-Component Synthesis of Betti Bases Using Baker’s Yeast for the First Time

, 2023
A green and facile synthesis of 1-(α-aminoalkyl)-2-naphthols, generally called Betti bases (BB) in the presence of Baker’s yeast (BY), acts as an efficient catalyst, and ethanol as a green solvent.
Qasim Ullah (11867185), Aram Rehman (17081394), Arifuddin Mohammed (14723386), Salman Ahmad Khan (17081397), Samreen Kauser (17081391)   +4 more
core   +1 more source

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 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., Retnowati, D. S., Rianasari, D, Kumoro, A.C., Budiyati, C.S.   +4 more
core  

Impact of Intermediate Wheatgrass an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source