Results 51 to 60 of about 3,435 (168)
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
Survival and Phenology of \u3ci\u3eAgrilus Planipennis\u3c/i\u3e (Coleoptera: Buprestidae) Reared on a Newly Developed Artificial Diet Free of Host Material [PDF]
, 2018 The final phase in the development of an artificial diet that contains no ash host material and the phenology of the emerald ash borer, Agrilus planipennis Fairmaire (Coleoptera: Bupresidae) on that diet are documented.
Gould, Juli +2 more
core +2 more sources
The Rise of Plant‐Based Proteins: Consumer Perception and Challenges
Food Science &Nutrition, Volume 14, Issue 5, May 2026.The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley +1 more source
Lactic acid production on brewers' spent grain hydrolysate by lactobacillus Rhamnosus and Lactobacillus fermentum [PDF]
Journal on Processing and Energy in Agriculture, 2014 Brewers' spent grain (BSG) is the major by-product of the brewing industry, representing around 85% of the total by-products generated. Per 100 L of beer produced 20 kg of brewer's spent grain are obtained.
Pejin Jelena +5 more
doaj
Utilization of brewery wastes in food industry [PDF]
PeerJ, 2020 Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. The brewing industry is an important global business with huge annual revenues. It is profitable and important for the economies of many countries around
Kamila Rachwał +3 more
doaj +2 more sources
Food Science &Nutrition, Volume 14, Issue 5, May 2026.This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah +3 more
wiley +1 more source
International Journal of Food ScienceThis study is aimed at investigating the possibility of using spent cells of brewer’s yeast Saccharomyces cerevisiae to encapsulate the plant antioxidant curcumin and the effect of such an approach on the bioavailability of BAS in an in vitro digestion ...
Irina Kalinina +4 more
doaj +1 more source
AntioxidantsValorisation of food by-products, like spent brewer’s yeast and fruit pomaces, represents an important strategy for contributing to sustainable food production.
Loredana Dumitrașcu +5 more
doaj +1 more source
Effect of 2 Types of Yeast on Rumen Fermentation in Carpatina Crossbred Goats – Short Term Study
Scientific Papers Animal Science and Biotechnologies, 2023 For the experiment were allotted 3 groups of Carpatina crossbred goats (18 months old) with eight animals per group. The treatment concentrate diets for each group were as follows: control diet C (without yeast), diet D-a (includes 1.5% VY - viable yeast)
Ana Cişmileanu +2 more
doaj
Mycotoxins’ Prevalence in Food Industry By-Products: A Systematic Review
Toxins, 2023 The recovery of biomolecules from food industry by-products is of major relevance for a circular economy strategy. However, by-products’ contamination with mycotoxins represents a drawback for their reliable valorization for food and feed, hampering ...
Paloma Lopes +6 more
doaj +1 more source