Results 181 to 190 of about 7,269 (242)

Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation. [PDF]

Food Chem X
Li X, Tan X, Sun W, Cao W, Li B, Jiang J, Qin Y, Liu Y, Song Y.   +8 more
europepmc   +1 more source

Exploring the Neuropharmacological and Antipyretic Effects of <i>Syzygium grande</i> (Wight) Walp. Methanolic Leaf Extract: An In Vivo and Computational Study Incorporating GC-MS/MS Analysis. [PDF]

Food Sci Nutr
Mamun MJI, Mizan SI, Mohammad M, Ali ML, Ahsan MT.   +4 more
europepmc   +1 more source

Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods. [PDF]

Compr Rev Food Sci Food Saf
Günal-Köroğlu D, Karabulut G, Mohammadian F, Can Karaca A, Capanoglu E, Esatbeyoglu T.   +5 more
europepmc   +1 more source

In vitro and in vivo exploration of microbiome-derived yeast extract for anti-aging and skin rejuvenation. [PDF]

BMC Microbiol
Nguyen NH, Lee YI, Jang YS, Lee HK, Jung I, Lee SJ, Lee JH.   +6 more
europepmc   +1 more source

Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition. [PDF]

Molecules
Avrămia I, Dabija A, Oroian M, Caisin L, Agapii V, Rotaru A, Chetrariu A.   +6 more
europepmc   +1 more source

Engineering Strategies for Fungal Cell Disruption in Biotechnological Applications. [PDF]

Eng Life Sci
Mantri BU, Vahidinasab M, Berensmeier S.
europepmc   +1 more source

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Modeling brewers' yeast flocculation

Biotechnology and Bioengineering, 1998
Flocculation of yeast cells occurs during the fermentation of beer. Partway through the fermentation the cells become flocculent and start to form flocs. If the environmental conditions, such as medium composition and fluid velocities in the tank, are optimal, the flocs will grow in size large enough to settle.
, van Hamersveld EH, , van der Lans RG, , Caulet, , Luyben   +3 more
openaire   +2 more sources

Polar Lipids of Brewer's Yeasts

Journal of the Institute of Brewing, 2005
Both traditional and DNA-based methods sometimes fail to differentiate between closely related strains of commercial interest in the brewing industry. The aim of this study was to compare species and sub species of Saccharomyces cerevisiae on the basis of their polar lipid chemistry using Chromatographic methods.
Tosch, W., Geiger, E., Stretz, D., Robson, G. D., Drucker, D. B.   +4 more
openaire   +1 more source