Results 221 to 230 of about 128,107 (260)
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Ion Transport and Phosphorylation in Dried and Rehydrated Yeast Cells
Nature, 1967BAKER'S yeast, consisting of almost 70 per cent water, can be dried to a moisture content of 7–8 per cent of dry weight without serious impairment of viability or fermenting capacity1,2. The cell membrane in such cells seems to be altered in such a way that considerable leakage of cytoplasmic material occurs when the cells are suspended in water at or ...
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Formulation and evaluation of dried yeast tablets using different techniques
European Journal of Pharmaceutics and Biopharmaceutics, 2007The aim of this study was to prepare and evaluate dried yeast tablets using both direct compression and dry granulation techniques in comparison with the conventional wet granulation as well as commercial product. Wet granulation technique is not favorable for producing the yeast tablets due to the problems of color darkening and the reduction of the ...
Abdullah M, Al-Mohizea +4 more
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The use of dried apples in the production of yeast rolls
Postępy Techniki Przetwórstwa Spożywczego, 2022Bread can be considered the most frequently consumed food product that is present in the daily diet of almost every consumer. In this study, yeast rolls were prepared, in the composition of which sugar was partially or completely replaced by dried apples.
Jolanta Kowalska +3 more
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Low-Temperature Brewing Using Yeast Immobilized on Dried Figs
Journal of Agricultural and Food Chemistry, 2002Dried figs, following exhaustive extraction of their residual sugars with water, were used for immobilization of Saccharomyces cerevisiae AXAZ-1. The immobilized biocatalyst was used in repeated batch fermentations of glucose at 30 degrees C, where significant reduction of the fermentation time was observed, falling from 65 h in the first batch to 7 h ...
A, Bekatorou +6 more
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[Determination of the total quantity of carbohydrates in dried yeast].
Prikladnaia biokhimiia i mikrobiologiia, 1975Different colourimetric methods for measuring carbohydrates in yeast have been compared. A method using 5% phenol aqueous solution in the presence of concentrated sulphuric acid has been developed to quantitate carbohydrates. The method has been described as applied to an analysis of dry yeast.
O A, Maksimenko +2 more
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Some Factors Influencing the Survival of Freeze Dried Yeast Cultures
Journal of Applied Bacteriology, 1970S ummary . A freezing temperature of −30° appeared to be optimal for subsequent survival of yeast cultures. Cells initially grown in broth gave higher survival rates than those grown on agar, and the time period between ...
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Experimentation with Dried Yeast for Use in Army Rations
Journal of the American Dietetic Association, 1949S, BRENNER, V O, WODICKA, S G, DUNLOP
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Submicroscopic morphology of frozen-dried yeast
Experimental Cell Research, 1960openaire +2 more sources
Viability of freeze-dried yeast cells
Cryobiology, 1973Nobuo Takada, Mitsuo Takano, Gyozo Terui
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