Results 141 to 150 of about 2,288 (247)
CONTINUOUS CULTIVATIONS OF THE OLEAGINOUS YEAST LIPOMYCES STARKEYI [PDF]
Anais do Simpósio Nacional de Bioprocessos, 2015 Andréia Anschau, Telma Teixeira Franco
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Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
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Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
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, 2017 Oleaginous yeast Lipomyces starkeyi, a promising strain of great biotechnical importance, is able to accumulate over 60% of its cell biomass as triacylglycerols (TAGs). It is promising to directly produce the derivatives of TAGs, such as long-chain fatty
Gao, Ning +13 more
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
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biosynthesisand accumulation mechanism of lipids in oleaginous yeast
, 1983 학위논문(박사) - 한국과학기술원 : 생물공학과, 1983.8, [ xi, 146, [5] p. ]For the production of lipids by microbial means as an alternative or unique lipid source other than the conventional plant and animal sources, fundamental studies on such cellular physiology as ...
Yoon, Suk-Hoo, 윤석후
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Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
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, 2017 Recovery of two biotechnologically produced fuel components, butanol and microbial oil, is assessed by absorption of the six shortest 1-alcohols into oleaginous yeast cells.
Sipponen, Mika Henrikki +8 more
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Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
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Ethylene glycol metabolism in the oleaginous yeast Rhodotorula toruloides
Applied Microbiology and BiotechnologyAbstract The agro-food chain produces an impressive amount of waste, which includes not only lignocellulosic biomass, but also plastic, used for both protective films and packaging. Thanks to advances in enzymatic hydrolysis, it is now possible to imagine an upcycling that valorizes each ...
Vittorio Giorgio Senatore +4 more
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