Results 151 to 160 of about 11,673 (202)

Integrating enzymatic hydrolysis and nanoparticle catalysis for sustainable bioethanol production from pumpkin and dragon fruit pomace by non-conventional yeasts based fermentation prosesses. [PDF]

World J Microbiol Biotechnol
Yılmaz AK, Demiray E, Karatay SE.
europepmc   +1 more source

U.S. consumer acceptance of whole grains, local grains, and alternative grain networks: a scoping review. [PDF]

Front Nutr
Schulz R, Peterson H, Lundquist H, Kocher M, Marquart L.   +4 more
europepmc   +1 more source

Thermal, Rheological, and Surface Properties of Brewer's Spent Grain and Its Oligo and Polysaccharides Fractions. [PDF]

Foods
Mainali K, Sarker MI, Sharma BK, Ellison C, Ngo H, Simon S, Yadav MP.   +6 more
europepmc   +1 more source

Factors Affecting Yeast Digestibility and Immunostimulation in Aquatic Animals. [PDF]

Animals (Basel)
Sultana S, Biró J, Kucska B, Hancz C.
europepmc   +1 more source

Chemical Characterization of Hot Trub and Residual Yeast: Exploring Beer By-Products for Future Sustainable Agricultural Applications. [PDF]

Foods
Alessandroni L, Marconi R, Zannotti M, Ferraro S, Dolezalova T, Piatti D, Namazzadeh G, Angeloni S, Sagratini G.   +8 more
europepmc   +1 more source

Release of Biopolymers from Saccharomyces cerevisiae Biomass Through Thermal and Non-Thermal Technologies. [PDF]

Microorganisms
Ciccone M, Khan MR, Hernandez JBM, Njieukam JA, Siroli L, Gottardi D, Lanciotti R, Rocculi P, Patrignani F.   +8 more
europepmc   +1 more source

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Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract

Journal of Food Composition and Analysis, 2016
Elsa F Vieira, Edgar Pinto, Sara C Cunha
exaly   +2 more sources

Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching

Journal of Agricultural and Food Chemistry, 2013
Elsa F Vieira, Isabel Ferreira
exaly   +2 more sources

Investigation on brewer's spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels.

Food & Function, 2022
Brewer's spent yeast (BSY) Saccharomyces cerevisiae has been explored as a bio-vehicle for the encapsulation of bioactive compounds and as a delivery system. The main objectives of this work were to encapsulate carotenoids from pumpkin peel extract using
F. Rubio, C. Haminiuk, Priscila Dayane de Freitas Santos, Milena Martelli‐Tosi, M. Thomazini, J. Balieiro, G. Y. F. Makimori, C. Fávaro-Trindade   +7 more
semanticscholar   +1 more source