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pro vyhledávání: '"Waste brewer's yeast"'
Akademický článek
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Publikováno v:
In Fuel 15 July 2018 224:591-599
Autor:
Popov Stevan D., Dodić Siniša N., Mastilović Jasna S., Dodić Jelena M., Popov-Raljić Jovanka V.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2005, Iss 108, Pp 247-254 (2005)
The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yea
Externí odkaz:
https://doaj.org/article/95d6032725c640599decf47c0f271156
Publikováno v:
Fuel
Damaged grains that are not useful for food or feed are abundant and cheap. The main objective of this paper was to valorize damaged rice grains for bioethanol production using presacchararification step followed by simultaneous saccharification and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45fc79b0bc84137d199a1248671fc4f8
https://doi.org/10.1016/j.fuel.2018.03.135
https://doi.org/10.1016/j.fuel.2018.03.135
Publikováno v:
Sustainability; Volume 14; Issue 15; Pages: 9365
Biopolymers are a suitable alternative for the ongoing problem of plastic accumulation, even though commercialization is difficult, which is reflected in the price of the product. However, costs can be reduced if active sludge bacteria and cheap, acc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59f5257bdbf25b84d470f00f7050e302
https://doi.org/10.3390/su14159365
https://doi.org/10.3390/su14159365
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2005, Iss 108, Pp 247-254 (2005)
The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6210d44c196f53e1eb2e8271da2ea1ec
https://doi.org/10.2298/zmspn0508247p
https://doi.org/10.2298/zmspn0508247p
Autor:
Karmelić, Ivana, Ivušić, Franjo, Ribar, Slavica, Feher-Turković, Lana, Marić, Vladimir, Mesarić, Marko
Sphingolipids are a group of lipids which are present in all eukaryotic cells, particulary in plasma membranes. The backbones of complex sphingolipids (sphingoid bases and ceramides) are important intracellular second messengers that play a role in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1a2e799eef647f9dbabfaeba6cc558fe
https://www.bib.irb.hr/569483
https://www.bib.irb.hr/569483
The aim of our research was to determine the concentration of sphingoid bases, C-18sphinganine, C-18sphingosine and C-18phytosphingosine in different generations of waste brewer's yeast. The second aspect of the research was to ascertain whether ther
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2137b523e19e4857b204d3424b39c66a
https://www.bib.irb.hr/569492
https://www.bib.irb.hr/569492
Akademický článek
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Autor:
Chrysantus M. Tanga, Sunday Ekesi
Publikováno v:
Fruit Fly Research and Development in Africa-Towards a Sustainable Management Strategy to Improve Horticulture ISBN: 9783319432243
Yeast, and products of yeast, are composed of proteins, carbohydrates and minerals that fruit flies can utilize for development. They are being considered widely as alternative sources of protein for baits used for fruit fly suppression. In this chap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5f97abcd473384a4d9e0ab919c6c91c
https://doi.org/10.1007/978-3-319-43226-7_14
https://doi.org/10.1007/978-3-319-43226-7_14