Results 111 to 120 of about 435,518 (213)
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.This review outlines the role of innovative technologies in valorizing the waste generated from different plant waste streams into protein‐rich ingredients and modifying their conformational structure to improve the techno‐functional attributes including hydration, emulsification, foaming, gelation, and nutritional value.
Subith Cheeyattil +5 more
wiley +1 more source
Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece. [PDF]
Front Microbiol, 2023 Tzamourani AP +3 more
europepmc +1 more source
SEPARATION SCIENCE PLUS, Volume 9, Issue 9, September 2026.Mead products brewed from five yeast strains at three honey concentrations were analyzed using comprehensive two‐dimensional gas chromatography. Across sample groups, 98 compounds were detected from 18 classes. The relationship between production variables and the final VOC profile of mead can contribute to consumer understanding of contents and health
Sarah C. Foster +3 more
wiley +1 more source
Yeast, Volume 43, Issue 5, Page 223-230, September 2026.ABSTRACT The glucose repression system is a mechanism for effective energy acquisition by glucose assimilation in microorganisms. In yeast, Saccharomyces cerevisiae, which is known as a prion‐like protein [GAR+], is involved in the bypass of glucose repression. It has been reported that the emergence of [GAR+] cells was promoted by lactate and acetate.
Koichi Tanabe +3 more
wiley +1 more source
A Versatile Toolset for Genetic Manipulation of the Wine Yeast Hanseniaspora uvarum. [PDF]
Int J Mol Sci, 2023 Heinisch JJ +3 more
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT The current trend of individualized food items (nutrient content and flavor) can be particularly valuable to support people's health and well‐being in isolated environments where access to fresh foods and diverse nutrition is difficult. At the same time, bioactive compounds and micronutrients can be employed to countermeasure any health ...
Svenja Schmidt +4 more
wiley +1 more source
California Agriculture, 1982 Not available – first paragraph follows: Yeast is one of the major industrial microorganisms, used in the brewing, baking, and wine industries. Most improvements in wine making have resulted from better grape varieties (such as Ruby Cabernet developed ...
R Snow
doaj
Unlocking the secrets of peptide transport in wine yeast: insights into oligopeptide transporter functions and nitrogen source preferences. [PDF]
Appl Environ Microbiol, 2023 Berg HY +4 more
europepmc +1 more source
Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Agricultural by‐products are increasingly valorized as food ingredients within circular food systems. However, their safety cannot be directly inferred from their corresponding primary commodities. Moreover, agricultural by‐products serve as secondary risk matrices by acting as reservoirs or accumulation points for microbiological hazards ...
Vinothini Boopathi +6 more
wiley +1 more source