Results 201 to 210 of about 7,269 (242)

Genetic improvement of brewers' yeast

Trends in Biotechnology, 1984
The vicinal diketones, diacetyl and 2,3-pentanedione, are side-products of the isoleucine-valine pathway in yeast and contribute strongly to the flavour of beer. The Carlsberg Laboratory is engaged in several lines of experiments with the practical aim of reducing the quantity of vicinal diketones by genetic tailoring of the genes coding for the ...
openaire   +1 more source

Sphingolipids of Waste Brewer's Yeast

2004
The aim of our research was to determine the concentration of sphingoid bases, C-18sphinganine, C-18sphingosine and C-18phytosphingosine in different generations of waste brewer's yeast. The second aspect of the research was to ascertain whether there is difference in the concentration of sphingolipids between different generations of waste brewer's ...
Mesarić, Marko, Karmelić, Ivana, Marić, Vladimir   +2 more
openaire   +3 more sources

Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability

Trends in Food Science and Technology, 2021
Mahta Mirzaei, Amin Shavandi, Saeed Mirdamadi   +2 more
exaly  

Lipid analysis of brewer's yeast

1998
Interest in yeasts, as sources of oils and fats, has been renewed for their potential application in the production of highly specific fats. Brewer's yeast, byproduct of beer-industry, is used for animal feed mainly, but partially it ends in the waste water, too.
Blagović, Branka, Mesarić, Marko, Marić, Vladimir, Rupčić, Jasminka   +3 more
openaire   +1 more source

Yeast proteins: The novel and sustainable alternative protein in food applications

Trends in Food Science and Technology, 2023
Junrui, Yu-Yu Zhang, Rui Yang
exaly  

Yeast as carrier for drug delivery and vaccine construction

Journal of Controlled Release, 2022
Yanfei Liu, Zhenbao Liu
exaly  

Phospholipids of recycled brewer's yeast

2006
During industrial processes, yeast cells are exposed to different environmental conditions, such as the toxic effect of ethanol and other metabolites, nutrient and oxygen limitation, pH fluctuation, temperature changes etc. Among them, the toxic effect of ethanol and oxygen depletion are of special importance for brewer’ s yeast, because they act
Čanadi Jurešić, Gordana, Blagović, Branka, Rupčić, Jasminka   +2 more
openaire   +1 more source

BREWERS' YEAST

BMJ, 1939
openaire   +1 more source

Effects of yeast and yeast extract on growth performance, antioxidant ability and intestinal microbiota of juvenile Pacific white shrimp (Litopenaeus vannamei)

Aquaculture, 2021
Shi-Wei Xie
exaly  

Yeast cell-derived delivery systems for bioactives

Trends in Food Science and Technology, 2021
Chen Tan, Meigui Huang, David Julian McClements   +2 more
exaly