Results 91 to 100 of about 3,435 (168)
, 2013 The objectives of the review are the collection, concise description and evaluation of the various chromatographic techniques used for the separation and quantitative determination of macro- and microcomponents present in ...
Cserháti, Tibor, Szőgyi, Mária
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Food Frontiers, Volume 7, Issue 2, March 2026.Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina +5 more
wiley +1 more source
Recycling of yeast multifunctional autolysates and extracts in the food industry [PDF]
E3S Web of ConferencesRecycling of industrial waste is one of the most crucial problems for the food industry. The forces of modern researchers are focused on solving this problem and using the biopotential of spent resources.
Kuntsova Mariia +2 more
doaj +1 more source
Applied Food ResearchCells of spent brewer's yeast represent a natural and sustainable material for the encapsulation of aroma compounds. Although the usability of yeast cells as microcapsules was proven decades ago, respective technologies are not established in the market.
Philipp Lotz +2 more
doaj +1 more source
Continuous beer fermentation using immobilized yeast cell bioreactor systems [PDF]
, 2005 Traditional beer fermentation and maturation processes use open fermentation and lager tanks. Although these vessels had previously been considered indispensable, during the past decades they were in many breweries replaced by large production units ...
Brányik, Tomáš +3 more
core +1 more source
Optimization for continuous overflow proteolytic hydrolysis of spent brewer’s yeast by using proteases [PDF]
, 2018 A large amount of spent yeast as by-product is annually generated from brewing industry and it contains about 50-55% protein with good balance of amino acids. The hydrolysate produced from spent brewer’s yeast may be used in food application.
Ha, Quan Le +2 more
core +2 more sources
Immobilized cell systems for batch and continuous winemaking [PDF]
, 2014 The major challenges in the food industry are the development of healthier, safer and environmental friendly products. To achieve these objectives, it is essential to develop advanced technologies to make the production processes economically attractive.
Genisheva, Zlatina Asenova +2 more
core +1 more source
Utilizing Spent Yeast for Tannin Adsorption in Chestnut Shell Treatment Solutions
Engineering ProceedingsThis study evaluated the use of brewer’s spent yeast (BSY) as an adsorbent for tannins from a chestnut shell extract (CS tannin extract). This extract was derived from an alkaline treatment (5% NaOH (v/v)) to recover cellulosic material from chestnut ...
Elsa F. Vieira +3 more
doaj +1 more source
Flavour formation in continuous fermentations [PDF]
, 2006 Fundação para a Ciência e a Tecnologia ...
Brányik, Tomáš +3 more
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FermentationBrewer’s spent yeast (BSY) is one of the brewing industry’s most plentiful side-streams. Abundant, low-cost and high in nutrients, it has great potential for application in food technology and human nutrition.
Alice Jaeger +4 more
doaj +1 more source