Results 61 to 70 of about 11,673 (202)

Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins

Molecules, 2023
The functionality of the peptides obtained through enzymatic hydrolysis of spent brewer’s yeast was investigated. Hydrolysis was carried out for 4–67 h with bromelain, neutrase and trypsin.
Loredana Dumitrașcu, Andreea Lanciu Dorofte, Leontina Grigore-Gurgu, Iuliana Aprodu   +3 more
doaj   +1 more source

Utilization of brewery wastes in food industry [PDF]

PeerJ, 2020
Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. The brewing industry is an important global business with huge annual revenues. It is profitable and important for the economies of many countries around
Kamila Rachwał, Adam Waśko, Klaudia Gustaw, Magdalena Polak-Berecka   +3 more
doaj   +2 more sources

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 more
wiley   +1 more source

Using Spent Brewer’s Yeast to Encapsulate and Enhance the Bioavailability of Sonochemically Nanostructured Curcumin

International Journal of Food Science
This study is aimed at investigating the possibility of using spent cells of brewer’s yeast Saccharomyces cerevisiae to encapsulate the plant antioxidant curcumin and the effect of such an approach on the bioavailability of BAS in an in vitro digestion ...
Irina Kalinina, Rinat Fatkullin, Natalya Naumenko, Natalia Popova, Darya Stepanova   +4 more
doaj   +1 more source

Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia

Antioxidants
Valorisation of food by-products, like spent brewer’s yeast and fruit pomaces, represents an important strategy for contributing to sustainable food production.
Loredana Dumitrașcu, Mihaela Brumă (Călin), Mihaela Turturică, Elena Enachi, Alina Mihaela Cantaragiu Ceoromila, Iuliana Aprodu   +5 more
doaj   +1 more source

Effect of 2 Types of Yeast on Rumen Fermentation in Carpatina Crossbred Goats – Short Term Study

Scientific Papers Animal Science and Biotechnologies, 2023
For the experiment were allotted 3 groups of Carpatina crossbred goats (18 months old) with eight animals per group. The treatment concentrate diets for each group were as follows: control diet C (without yeast), diet D-a (includes 1.5% VY - viable yeast)
Ana Cişmileanu, Alexandra Oancea, Cãtãlin Dragomir   +2 more
doaj  

Mycotoxins’ Prevalence in Food Industry By-Products: A Systematic Review

Toxins, 2023
The recovery of biomolecules from food industry by-products is of major relevance for a circular economy strategy. However, by-products’ contamination with mycotoxins represents a drawback for their reliable valorization for food and feed, hampering ...
Paloma Lopes, M. Madalena C. Sobral, Guido R. Lopes, Zita E. Martins, Claúdia P. Passos, Sílvia Petronilho, Isabel M. P. L. V. O. Ferreira   +6 more
doaj   +1 more source

Karakterizacija β-glukana izoliranih iz pivskoga kvasca te osušenih različitim metodama [PDF]

, 2010
Two different procedures have been used for isolation of water-insoluble ß-glucans from brewer’s yeast: alkaline-acidic isolation (AA) and alkaline-acidic isolation with mannoprotein removal (AAM).
Iva Gospodarić, Jelena Filipović-Grčić, Lana Sajli, Senka Đaković, Vesna Zechner-Krpan, Vlatka Petravić-Tominac   +5 more
core   +1 more source

Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials [PDF]

, 2006
Despite extensive research carried out in the last few decades, continuous beer fermentation has not yet managed to outperform the traditional batch technology. An industrial breakthrough in favour of continuous brewing using immobilized yeast could be
Analytica-EBC, António A. Vicente, C Almeida, CA Masschelein, CH Schilling, D Šmogrovičová, Daniel P. Silva, DX Wang, E Pajunen, EE Petersen, H Kuriyama, H Pilkington, H-Y Shen, H-Y Shen, José A. Teixeira, João B. Almeida e Silva, K Nakanishi, M Linko, M Okabe, M Tata, MFM Iersel Van, ML Sousa, NA Mensour, Pavel Dostálek, PH Pilkington, R Leyva-Ramos, Radek Lehnert, S Labana, S Landaud, S Norton, S Shindo, ST Georgopoulos, T Brányik, T Brányik, T Brányik, T Brányik, T Brányik, T Brányik, TNP Gondwe, Tomáš Brányik, Y Yamauchi, Y Yamauchi, YD Hang, Z Dömény   +43 more
core   +1 more source

The barley–malt–beer chain: A process and food safety approach

JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source