Results 121 to 130 of about 9,900 (193)

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

Assessing the long-distance repellency of long-lasting insecticide netting to a suite of post-harvest insects [PDF]

, 2018
Insects are our main competitors for food on the planet (1). In fact, growers lose 10-30% of crops during storage, processing, and marketing after harvest each year to stored product insects (2,3).
Alonso, Alicia Amairani, Morrison III, William R., Wilkins, Rachel   +2 more
core  

Safety evaluation of the food enzyme containing aspergillopepsin I and carboxypeptidase C activities from the non‐genetically modified Aspergillus sp. strain ACP 112–311

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The food enzyme with aspergillopepsin I (EC 3.4.23.18) and carboxypeptidase C (EC 3.4.16.5) activities is produced with the non‐genetically modified Aspergillus sp. strain ACP 112–311 by Shin Nihon Chemical Co., Ltd. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Jaime Aguilera, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Silvia Peluso, Yi Liu   +18 more
wiley   +1 more source

Activated carbon production from brewer’s spent grain lignin [PDF]

, 2009
Activated carbons are adsorbents that are industrially used in multiple processes for product separation and purification, and for the treatment of liquid and gaseous effluents.
Fernandes, Marcela, Mussatto, Solange I., Orfão, J. J. M., Roberto, Inês Conceição, Rocha, George J. M., Teixeira, J. A.   +5 more
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Safety evaluation of an extension of use of the food enzyme subtilisin from the non‐genetically modified Bacillus licheniformis strain NZYM‐CX

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The food enzyme subtilisin (EC 3.4.21.62) is produced with the non‐genetically modified Bacillus licheniformis strain NZYM‐CX by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in eight food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Anna Ferrandis Rosell, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

A genetic study of the role of chromium in S. pombe [PDF]

, 2016
Biological Sciences (The Ohio State University Spring Undergraduate Research Expo)Chromium (III) is a trace nutrient that is considered essential for human life. However, its biological roles in the body are largely unknown.
Sutherland, Aaron
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Antipyretic activity of azima tetracantha in experimental animals [PDF]

, 2011
In the present study, the ethanolic leaf extract of Azima tetracantha Lam (A. tetracantha) was investigated for antipyretic activity in rats using Brewer’s yeast induced Pyrexia. The leaves of A.
Tajuddin Nargis Begum, Mohamed Hussain Muhammad Ilyas, Arumugam Vijaya Anand , Int J Cur Biomed Phar Res.
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From beer to breadboards: yeast as a force for biological innovation

Genome Biology
The history of yeast Saccharomyces cerevisiae, aka brewer’s or baker’s yeast, is intertwined with our own. Initially domesticated 8,000 years ago to provide sustenance to our ancestors, for the past 150 years, yeast has served as a model research subject
Hamid Kian Gaikani, Monika Stolar, Divya Kriti, Corey Nislow, Guri Giaever   +4 more
doaj   +1 more source

Valorization of Brewer's Yeast Waste as a Low-Cost Biofiller for Polylactide: Analysis of Processing, Mechanical, and Thermal Properties. [PDF]

Materials (Basel)
Moraczewski K, Łazarska M, Stepczyńska M, Jagodziński B, Karasiewicz T, Gozdecki C.   +5 more
europepmc   +1 more source

Selecting new distilling yeasts for improved fermentation and for sustainability [PDF]

, 2012
Bringhurst, Thomas A., Brosnan, James, Jack, Frances R., Walker, Graeme   +3 more
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