Saccharomyces cerevisiae yeasts β-glucan influence on wheat dough rheological properties

Autor: Marukhnenko Sofya, Gerasimov Anton, Ivanova Vera, Golovinskaia Oksana, Antontceva Ekaterina, Pokatova Olga, Morozov Artyom, Shamtsyan Mark

Publikováno v: E3S Web of Conferences, Vol 203, p 04010 (2020)

Yeast β-glucan is a promising biologically active polysaccharide for developing mass consumption functional food. This research uses the method to obtain β-glucan-containing preparations from cell walls of the yeast Saccharomyces cerevisiae, and st

Externí odkaz: https://doaj.org/article/ae741fa63d5f48f1847721b05c3e37ef

Redox Chemistry of Pt(II) Complex with Non-Innocent NHC Bis(Phenolate) Pincer Ligand: Electrochemical, Spectroscopic, and Computational Aspects.

Autor: Mikhailov, Ilya K.^1,2 (AUTHOR) farsiov.bope@gmail.com, Gafurov, Zufar N.¹ (AUTHOR) al-kagilev@mail.ru, Kagilev, Alexey A.^1,2 (AUTHOR) mmoorroozz2004@mail.ru, Morozov, Vladimir I.¹ (AUTHOR) kant.art@mail.ru, Kantyukov, Artyom O.^1,2 (AUTHOR) zueva_ekaterina@mail.ru, Zueva, Ekaterina M.^1,3 (AUTHOR) sakhapovilyas@mail.ru, Ganeev, Gumar R.² (AUTHOR), Sakhapov, Ilyas F.¹ (AUTHOR) toropchina@iopc.ru, Toropchina, Asiya V.¹ (AUTHOR) litvinov@iopc.ru, Litvinov, Igor A.¹ (AUTHOR) oleg@iopc.ru, Gurina, Galina A.⁴ (AUTHOR) live_love_peace@mail.ru, Trifonov, Alexander A.^4,5 (AUTHOR) trif@iomc.ras.ru, Sinyashin, Oleg G.¹ (AUTHOR), Yakhvarov, Dmitry G.^1,2 (AUTHOR) gafurov.zufar@iopc.ru

Publikováno v: Catalysts (2073-4344). Sep2023, Vol. 13 Issue 9, p1291. 15p.

Tenders Info Reports 04-09-2019: Russia.

Publikováno v: Tenders Info Reports. 4/9/2019, pN.PAG-N.PAG. 1p.

Tenders Info Reports 07-23-2019: Russia.

Publikováno v: Tenders Info Reports. 7/23/2019, pN.PAG-N.PAG. 1p.