Results 51 to 60 of about 9,900 (193)
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +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 +5 more
core +1 more source
Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production [PDF]
, 2019 Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the composition of
Hutzler, Mathias +4 more
core +1 more source
Irrigation and Drainage, EarlyView.ABSTRACT Climate change is making water availability more uncertain, with growing consequences for the productivity and long‐term sustainability of tropical and subtropical fruit orchards. Mangifera indica L. and Persea americana Mill. both require large amounts of water to sustain growth and productivity.
Eleonora Cataldo
wiley +1 more source
AgricultureThe present study aimed to evaluate the effect of different compositions of poultry-based artificial diets on the biological and morphometric parameters of the almond moth, Ephestia cautella. Three artificial diets (ADs) were prepared, where the complete
Hafiz Muhammad Sajid Ali +3 more
doaj +1 more source
Application of Different Drying Methods on β-Glucan Isolated from Spent Brewer’s Yeast Using Alkaline Procedure [PDF]
, 2010 Water-insoluble (particulate) β-glucan was isolated from the cell walls of spent brewer’s yeast using a single-step alkaline treatment. To stabilize β-glucan water suspensions, sonication was successfully applied. Three different drying methods were used:
Jelena Filipović-Grčić +5 more
core +1 more source
Pest Management Science, EarlyView.Queensland fruit fly pupae tolerate hypoxia up to 2 days without compromising quality. Prolonged hypoxia, especially at 25 °C, reduces emergence and flight ability. Storage at 18 °C is recommended. Abstract BACKGROUND The sterile insect technique is used to eradicate outbreaks of Queensland fruit fly (Q‐fly) Bactrocera tryoni (Froggatt) in fruit‐fly ...
Sushil K. Gaire +4 more
wiley +1 more source
Food Science and Human WellnessIn this study, we utilized gene knockout and overexpression techniques to generate brewer’s yeast strains with either a deletion or overexpression of the fatty acyl-CoA oxidase (POX1) gene.
Zengyan Wang +11 more
doaj +1 more source
Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
Food Technology and Biotechnology, 2019 Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer’s yeasts.
Jannatul Ferdouse +4 more
doaj +1 more source
Entomologia Experimentalis et Applicata, EarlyView.Developmental photoperiodic exposure (photoacclimation) from egg to adult emergence alters thermal tolerance in Ceratitis capitata. Flies reared under contrasting photoperiods (0:24, 8:16, 14:10, and 24:0 L:D) showed significant shifts in both CTmin and CTmax, whereas adult‐only photoacclimation affected CTmax but not CTmin.
Antonis G. Papadopoulos +1 more
wiley +1 more source