Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Waste brewer's yeast"'
Publikováno v:
Journal of the Serbian Chemical Society, Vol 86, Iss 7-8, Pp 651-662 (2021)
A recent trend in sustainable bioethanol production is the use of agricultural waste or food waste as an inexpensive and the most available feedstock. Bread waste is the major food waste that could be successfully used for the production of bioethano
Externí odkaz:
https://doaj.org/article/a87260abdf3a412f93cc39dc83ca3beb
Publikováno v:
Journal of the Serbian Chemical Society
Journal of the Serbian Chemical Society, Vol 86, Iss 7-8, Pp 651-662 (2021)
Journal of the Serbian Chemical Society, Vol 86, Iss 7-8, Pp 651-662 (2021)
A recent trend in sustainable bioethanol production is the use of agricultural waste or food waste as an inexpensive and the most available feedstock. Bread waste is the major food waste that could be successfully used for the production of bioethano
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f1603db7fc092ee4d7c344f5e0d2aff
http://TechnoRep.tmf.bg.ac.rs/bitstream/id/7647/Statistical_optimization_of_pub_2021.pdf
http://TechnoRep.tmf.bg.ac.rs/bitstream/id/7647/Statistical_optimization_of_pub_2021.pdf
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2005, Iss 108, Pp 239-245 (2005)
The highest amount of zinc (= 90%) is bound after 3 hrs of contact at low initial (total) concentrations of zinc in suspension of yeast, 10-100 mg/l at 10-30°C. The equilibrium between bound and free zinc ions is established after 6 hrs of contact t
Externí odkaz:
https://doaj.org/article/805b6e6da4b34afdae6feef3b383c650
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:
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
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2005, Iss 108, Pp 239-245 (2005)
The highest amount of zinc (= 90%) is bound after 3 hrs of contact at low initial (total) concentrations of zinc in suspension of yeast, 10-100 mg/l at 10-30?C. The equilibrium between bound and free zinc ions is established after 6 hrs of contact ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a44d18c7c6e86a233ef31c97f1393a0
http://www.doiserbia.nb.rs/img/doi/0352-4906/2005/0352-49060508239D.pdf
http://www.doiserbia.nb.rs/img/doi/0352-4906/2005/0352-49060508239D.pdf
Akademický článek
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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