Results 161 to 170 of about 155,969 (299)

A personal 360° view of applications of ‘biomimetic’ molecular recognition

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract Molecular recognition between biological molecules has formed the basis for innumerable applications in biotechnology for the last seven decades or so. Techniques such as affinity chromatography, solid‐phase and aqueous two‐phase extraction, affinity precipitation, biomimetic catalytic systems, biosensors and molecular imprinting all exploit ...
Christopher R Lowe
wiley   +1 more source

Optimization of bioactive compounds extraction from Rosa canina L. pseudofruit through the action of two hydrolytic enzyme preparations

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKROUND The pseudo‐fruit of Rosa canina L. is a rich source of bioactive compounds with antioxidant, anti‐inflammatory, anti‐cancer, anti‐diabetic, anti‐aging, and antimicrobial activities. The aim of the present study is the optimization of a green process based on the action of two hydrolytic enzyme preparations, namely Pectinex® Ultra ...
Zafeiria Lemoni, Styliani Kalantzi, Theopisti Lymperopoulou, Andromachi Tzani, Georgios Stavropoulos, Anastasia Detsi, Diomi Mamma   +6 more
wiley   +1 more source

Microvinificazioni con inoculi multi starter di lieviti non-Saccharomyces / Saccharomyces.

, 2011
I lieviti non-Saccharomyces sono metabolicamente attivi nel corso di fermentazioni inoculate e spontanee e possono contribuire all’aroma del vino. L’uso di starter misti di lieviti Saccharomyces e non-Saccharomyces per la conduzione di fermentazioni vinarie può essere quindi una pratica interessante per migliorare la qualità e la complessità dei ...
ROMANI, CRISTINA, DOMIZIO, PAOLA, LENCIONI, LIVIO, Biondi Bartolini A., Gobbi M, Mannazzu I., Ciani M.   +6 more
openaire   +2 more sources

The social wasps as a reservoir of non-Saccharomyces yeasts for bio-protection strategies in winemaking. [PDF]

Appl Microbiol Biotechnol
Barbato D, Guerrini S, Galli V, Mari E, Rosi MC, Granchi L.   +5 more
europepmc   +1 more source

Optimizing feather hydrolysate via machine learning for microbial recycling of waste concrete fines

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND The concrete industry faces significant challenges from CO2 emissions and the disposal of waste concrete fines (WCF). Microbially induced calcite precipitation (MICP) can bind WCF into bioconcrete, but the high cost of commercial culture media hinders its application.
Henrietta Ottová, Barbora Malíková, Václav Nežerka, Petr Holeček, Dana Koňáková, Hana Stiborová   +5 more
wiley   +1 more source

Selection and Characterization of Non-Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations. [PDF]

J Food Sci
Martins PMM, Falcão IJ, Batista NN, Bernardes PC, Schwan RF.   +4 more
europepmc   +1 more source

Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer. [PDF]

FEMS Yeast Res, 2022
Methner Y, Weber N, Kunz O, Zarnkow M, Rychlik M, Hutzler M, Jacob F.   +6 more
europepmc   +1 more source

Immunological and periodontal benefits of prebiotic polydextrose in rats with induced periodontitis

Journal of Periodontology, EarlyView.
Abstract Background Prebiotic therapy is a promising approach for managing periodontitis due to its potential benefits in modulating the microbiome and the immune response. This study aimed to evaluate the effects of the prebiotic (PREB) polydextrose (PDX) on the development of experimental periodontitis (EP) in rats.
Raquel de S. F Nassar, Marcella C. Ribeiro, Ana Carolina P. Hernandes, Laura Z. Gianduzzo, Vanessa de P. S. Pereira, Sérgio L. S. Salvador, Edilson Ervolino, Débora S. F. Sávio, Michel R. Messora, Flávia A. C. Furlaneto   +9 more
wiley   +1 more source

The emerging roles of non-Saccharomyces yeasts in fermented foods and human health. [PDF]

FEMS Yeast Res
Imre A, Crook N.
europepmc   +1 more source

Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao. [PDF]

Braz J Microbiol, 2022
Boro N, Borah A, Sarma RL, Narzary D.
europepmc   +1 more source