Results 71 to 80 of about 279,824 (220)
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
Sonocatalytic treatment of baker's yeast effluent
Journal of Water Reuse and Desalination, 2017 Baker's yeast effluent is a major source of pollution with a high organic load and dark colour. It can be treated by using advanced oxidation processes (AOPs).
E. Yılmaz, S. Fındık
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi +2 more
wiley +1 more source
THREE IMPROVED METHODS FOR COCONUT OIL EXTRACTION
CORD, 1993 Three methods for coconut oil extration using acetic acid, baker's yeast, and mixed enzymes were investigated. Coconut milk was allowed to settle for two hours; for cream separation. When the cream reacted with 25 % acetic acid at 0.l % ‑ 0.4 % levels or
Suhardiyono +3 more
doaj +1 more source
Biotransformação de compostos carbonílicos com microrganismos em sistema aquoso e/ou bifásico [PDF]
, 2015 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Físicas e Matemáticas, Programa de Pós-Graduação em Química, Florianópolis, 2015Neste trabalho utilizou-se a levedura Spathaspora roraimanensis como catalisador na ...
Schaefer, César Agostinho
core
Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva +4 more
wiley +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
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo +5 more
wiley +1 more source
Jurnal Veteriner, 2015 A study was carried out to evaluate the efficacy of Baker’s yeast (Saccharomyces cereviciae) to enhancenonspecific immune response and growth of Nile tilapia fish (Oreochromis niloticus).
Henky Manoppo, Magdalena EF Kolopita
doaj
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