Results 11 to 20 of about 272,491 (207)
Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation
Foods, 2021 Liquid pre-fermentation technology was innovatively applied to the development of dried fermented noodles. The effects of fermentation time (1, 3 and 6 h) and yeast addition (0.2, 0.5 and 1.0 g/100 g of flour) on the quality, microstructure and flavor of
Xiaoqing Xiong, Chong Liu, Xueling Zheng
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The digestibility of dried yeast [PDF]
The Journal of Agricultural Science, 1917 At the close of the digestion experiments described in the foregoing communication a quantity of the “seeds” hay of known composition and digestibility remained which was sufficient for one further experimental period. The opportunity was therefore taken of determining the digestibility of dried yeast, a by-product of the fermentation industries which ...
Charles Crowther, Herbert Ernest Woodman
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Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
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Veterinary Sciences, 2023 Corn-fermented protein (CFP), a co-product from the ethanol industry, is produced using post-fermentation technology to split the protein and yeast from fiber prior to drying.
Logan R. Kilburn-Kappeler +5 more
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Foods, 2022 The effects of a dipping solution containing 2.0% citric acid (CA) and 0.1% Moringa oleifera leaf extract powder (MOLEP) (CMO) and another dipping solution with CA at 2.0%, MOLEP at 0.1% and potassium sorbate (PS) at 0.2% (CMOP) on the storage stability ...
Washiela Arendse, Victoria Jideani
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Animal, 2008 This experiment was carried out to determine the effects of the usage of dried brewing yeast in quail diets on laying performance, egg traits and blood parameters.
S. Yalçın +4 more
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Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations [PDF]
, 2009 Traditionally, distilling companies in Scotland have employed a very limited number of yeast strains in the production of alcohol for Scotch whiskies. Recent changes such as the decline in availability of brewers’ yeast as a secondary yeast strain and ...
Bringhurst, Thomas A. +6 more
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Yeasts Associated with Dried-Fruit Beetles in Figs [PDF]
Applied Microbiology, 1953 A species of the bacterial genus Flavobacterium is capable of synthesizing a polysaccharide or mixture of polysaccharides when grown in a medium of a-conidendrin or vanillic acid as a sole carbon source. The polysaccharide hydrolysate consists of D-galactose, D-glucose, D-mannose, D-ribose and L-rhamnose as determined by paper chromatography.
M W, MILLER, E M, MRAK
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Comparison of wet and dried chickpea yeast in breadmaking
Journal of the Science of Food and Agriculture, 2023 AbstractBACKGROUNDChickpea yeast (CY), initiated by spontaneous fermentation of coarsely‐ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest.
Raziye Durmaz +3 more
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International Journal of Environment, 2020 Nutritional value of four proteinaceous diets and their physiological effects on honey bee workers were evaluated under laboratory conditions. The tested diets were as follows: diet 1 – date (Phoenix dactylifera L.) syrup, skimmed milk powder and dried ...
Abdulraouf Amro +2 more
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