Zobrazeno 1 - 10
of 94
pro vyhledávání: '"spent brewer's yeast"'
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100570- (2024)
Cells of spent brewer's yeast represent a natural and sustainable material for the encapsulation of aroma compounds. Although the usability of yeast cells as microcapsules was proven decades ago, respective technologies are not established in the mar
Externí odkaz:
https://doaj.org/article/000d7c50f543451abda47b62085b6c88
Akademický článek
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Publikováno v:
Molecules, Vol 28, Iss 9, p 3763 (2023)
The functionality of the peptides obtained through enzymatic hydrolysis of spent brewer’s yeast was investigated. Hydrolysis was carried out for 4–67 h with bromelain, neutrase and trypsin. The resulting hydrolysates were characterized in terms o
Externí odkaz:
https://doaj.org/article/5d45cfc6b0954892939485a42b490995
Publikováno v:
Fermentation, Vol 9, Iss 3, p 208 (2023)
Spent brewer’s yeast (SBY) is a byproduct of the brewing industry traditionally used as a feed additive, although it could have much broader applications. In this paper, a comprehensive review of valorization of SBY for the production of high-value
Externí odkaz:
https://doaj.org/article/bb2d92b8f9994ae0a1ce731027bdcf56
Autor:
Cuci Ayu Prahara Ardiyanti
Publikováno v:
Bioedukasi: Jurnal Pendidikan Biologi, Vol 12, Iss 1, Pp 47-60 (2019)
Spent brewer’s yeasts are a by product of the beer production, containing useful bioactive substances, such as proteins, amino acids, nucleotides, carbohydrates, minerals, and vitamins. Up till now, intact spent brewer’s yeast has been used as a
Externí odkaz:
https://doaj.org/article/b71977a1bc7b43218182214920ad96fd
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract 5'-ribonucleotides are high value-added molecules widely used in the food and pharmaceutical industries because of their bioactive properties. The present work aims to produce a composition of 5’-ribonucleotides using spent brewer’s yeas
Externí odkaz:
https://doaj.org/article/14e0d77b534a4ac281b523a3ff6b69de
Akademický článek
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Akademický článek
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Autor:
Ionut Avramia, Sonia Amariei
Publikováno v:
Applied Sciences, Vol 12, Iss 2, p 648 (2022)
β-glucan extraction from spent brewer’s yeast is a long process that starts with the lysis of yeast cells, this step lasting up to 36 h and can be disadvantageous when working on a small scale. In this study, a rapid cell rupture method was select
Externí odkaz:
https://doaj.org/article/39d7323df72f4579a351d87db25e3560
Publikováno v:
Membranes, Vol 11, Iss 1, p 23 (2020)
Spent brewer’s yeast (Saccharomyces sp.), the second most generated by-product from the brewing industry, contains bioactive and nutritional compounds with high added value such as proteins (40–50%), polysaccharides, fibers and vitamins. Molecule
Externí odkaz:
https://doaj.org/article/039c593122874f28b8cd4bdc267d4ceb