Results 61 to 70 of about 7,970 (242)
FOOD TYPE AND LIGHT COLOUR AS FACTORS AFFECTING POPULATION GROWTH OF Sancassania berlesei (MICHAEL) (ACARI : ASTIGMATA) [PDF]
Journal of Plant Protection and Pathology, 2008 Food type and light colour significantly affected population growth of Sancassania (= Caloglyphus) berlesei (Michael). It was found that when fertilized female of S.
Safaa Hashem, E. Mostafa,
doaj +1 more source
Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal [PDF]
, 2017 The study aims to isolate the yeast strains that could be used effectively as baker’s yeast and compare them with the commercial baker’s yeast available in the market of Nepal. A total of 10 samples including locally available sources like fruits, Murcha,
Yogesh Joshi +7 more
core +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
PLoS ONE, 2015 Yeast is frequently used as a probiotic in aquaculture with the potential to substitute for antibiotics. In this study, the involvement and extent to which the viability of yeast cells and thus the secretory metabolites released from the yeast contribute
Chao Ran +7 more
doaj +1 more source
Autolysis of spent baker’s yeast generated from sago bioethanol fermentation: a preliminary study
, 2022 Spent Baker’s yeast (Saccharomyces cerevisiae) is obtained as a by-product of ethanol fermentation industry and is mainly discarded as waste. The spent yeast can be potentially converted to yeast extract through autolysis process in which the yeast cells
Siti Efliza, Ashari +4 more
core
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Microbial Cell Factories, 2010 Background Recent years have seen a huge growth in the market of industrial yeasts with the need for strains affording better performance or to be used in new applications. Stress tolerance of commercial Saccharomyces cerevisiae yeasts is, without doubt,
Randez-Gil Francisca +4 more
doaj +1 more source
JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source
Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.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 +3 more
wiley +1 more source