Results 101 to 110 of about 11,673 (202)

Recycling of yeast multifunctional autolysates and extracts in the food industry [PDF]

E3S Web of Conferences
Recycling of industrial waste is one of the most crucial problems for the food industry. The forces of modern researchers are focused on solving this problem and using the biopotential of spent resources.
Kuntsova Mariia, Meledina Tatiana, Davydenko Svetlana   +2 more
doaj   +1 more source

Release behaviour of flavour filled yeast cells produced with the concentrated powder form technology

Applied Food Research
Cells of spent brewer's yeast represent a natural and sustainable material for the encapsulation of aroma compounds. Although the usability of yeast cells as microcapsules was proven decades ago, respective technologies are not established in the market.
Philipp Lotz, Marcus Petermann, Andreas Kilzer   +2 more
doaj   +1 more source

Continuous beer fermentation using immobilized yeast cell bioreactor systems [PDF]

, 2005
Traditional beer fermentation and maturation processes use open fermentation and lager tanks. Although these vessels had previously been considered indispensable, during the past decades they were in many breweries replaced by large production units ...
Brányik, Tomáš, Dostálek, Pavel, Teixeira, J. A., Vicente, A. A.   +3 more
core   +1 more source

Optimization for continuous overflow proteolytic hydrolysis of spent brewer’s yeast by using proteases [PDF]

, 2018
A large amount of spent yeast as by-product is annually generated from brewing industry and it contains about 50-55% protein with good balance of amino acids. The hydrolysate produced from spent brewer’s yeast may be used in food application.
Ha, Quan Le, Ngoc, Nguyen Thi Thanh, Thuan, Dinh Van   +2 more
core   +2 more sources

Immobilized cell systems for batch and continuous winemaking [PDF]

, 2014
The major challenges in the food industry are the development of healthier, safer and environmental friendly products. To achieve these objectives, it is essential to develop advanced technologies to make the production processes economically attractive.
Genisheva, Zlatina Asenova, Oliveira, J. M., Teixeira, J. A.   +2 more
core   +1 more source

Utilizing Spent Yeast for Tannin Adsorption in Chestnut Shell Treatment Solutions

Engineering Proceedings
This study evaluated the use of brewer’s spent yeast (BSY) as an adsorbent for tannins from a chestnut shell extract (CS tannin extract). This extract was derived from an alkaline treatment (5% NaOH (v/v)) to recover cellulosic material from chestnut ...
Elsa F. Vieira, Tomás Amaral, Ricardo Ferraz, Cristina Delerue-Matos   +3 more
doaj   +1 more source

Evaluation of Alternative Sources of Proteins and Other Nutrients with Potential Applications in Fish Nutrition

Molecules
The European Union’s (EU) agricultural self-sufficiency is challenged by its reliance on imported plant proteins, particularly soy from the Americas, contributing to deforestation and greenhouse gas emissions.
George-Cătălin Muntean, Dorina Simedru, Paul Uiuiu, Claudiu Tanaselia, Oana Cadar, Anca Becze, Aurelia Coroian   +6 more
doaj   +1 more source

Flavour formation in continuous fermentations [PDF]

, 2006
Fundação para a Ciência e a Tecnologia ...
Brányik, Tomáš, Dostálek, Pavel, Teixeira, J. A., Vicente, A. A.   +3 more
core  

Influence of different pre-treatment methods on the immobilization of brewer’s yeast on corn cob particles [PDF]

, 2009
Fundação para a Ciência e Tecnologia ...
Brányik, Tomáš, Mota, André, Silva, Daniel Pereira da, Teixeira, J. A., Vicente, A. A.   +4 more
core  

Primjena metode odzivnih površina radi optimiranja proizvodnje mliječne kiseline: obogaćivanje podloge, kontrola temperature i pH-vrijednosti [PDF]

, 2010
Two response surface methodologies involving central composite designs have been successfully applied to evaluate the effect of cheese whey, corn steep liquor, ammonium sulphate, temperature and pH control on lactic acid fermentation by Lactobacillus sp.
Cristian J. B. de Lima, Jonas Contiero, Luciana F. Coelho   +2 more
core   +1 more source