Results 101 to 110 of about 128,108 (264)
The salt effect on the induction period in the fermentation by dried yeast [PDF]
Biochemical Journal, 1929 H, Katagiri, G, Yamagishi
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Angewandte Chemie International Edition, EarlyView.Rapid parahydrogen hyperpolarization combined with simple dilution enables biocompatible delivery of hyperpolarized pyruvate to immobilized living cells within ≈1 min. Repeated substrate injections reveal frequency‐dependent metabolic dynamics, introducing a new temporal dimension for hyperpolarized NMR studies of cellular metabolism and enabling rapid
Philipp R. Groß +17 more
wiley +1 more source
Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana +5 more
wiley +1 more source
FERMENTATIVE TECHNOLOGICAL RESEARCH FOR OBTAINING ZINC ENRICHED YEASTS
Nonconventional Technologies Review, 2018 The influence of inorganic zinc solution at different time of cultivation on zinc accumulated in yeast biomass was tested. It has been noticed that there are yeasts which ferment glucose and sucrose as carbon source.
Iuliana Diana Barbulescu +12 more
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Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi +2 more
wiley +1 more source
The Reducing Enzymes of Dried Yeast (Lebedeff) and of Rabbit Muscle [PDF]
Biochemical Journal, 1915 A, Harden, R V, Norris
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The 9+ month marathon: How pregnancy may have shaped human endurance capacities
The Anatomical Record, EarlyView.Abstract Anthropology has long considered the evolution of our uniquely human endurance capacities to be the result of selection upon anatomical and physiological features imposed by the demands of thermoregulation and resource acquisition, particularly during the demands of persistence hunting. Research has focused on the anatomical changes present in
Cara Ocobock
wiley +1 more source
Animal Research and One Health, EarlyView.This study aimed to investigate the potential of a mannan‐rich fraction (MRF) as a dietary intervention to alleviate weaning stress in piglets. Our results revealed that MRF could alleviate weaning stress by modulating the gut microbiota and the TLR5/NF‐κB signaling pathway, offering a novel and sustainable alternative to antibiotic use in swine ...
Yutong Lu +8 more
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Heat Stress in Quail: Impacts on Health and Productivity, and Mitigation Strategies
Animal Research and One Health, EarlyView.Heat stress disrupts physiological homeostasis in quail, inducing oxidative stress, immune dysregulation, and metabolic imbalance, which impair growth, reproduction, product quality, and welfare. Integrating nutritional, environmental, and genetic–epigenetic strategies enhances thermotolerance, sustains productivity, and supports climate‐smart quail ...
T. A. Eletu +6 more
wiley +1 more source
Low-Temperature Winemaking by Thermally Dried Immobilized Yeast on Delignified Brewer’s Spent Grains
Food Technology and Biotechnology, 2011 Preservation, risk of contamination, transportation and storage costs (e.g. refrigeration) are the main problems associated with wet, active starter cultures such as yeast. To deal with these aspects, drying of commercial cultures is required.
Athanasios A. Koutinas +6 more
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