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70 积分 2024-09-17 加入
β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activity
3小时前
已完结
Valorization of Spent Brewer’s Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application
3小时前
已完结
Technological and sensorial role of yeast β-glucan in meat batter reformulations
3小时前
已完结
Extraction of valuable compounds from brewing residues: Malt rootlets, spent hops, and spent yeast
25天前
已完结
Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure
28天前
已完结
Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behavior
28天前
已完结
Yeast proteins: The novel and sustainable alternative protein in food applications
1个月前
已完结
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
1个月前
已完结
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
1个月前
已完结
Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques
1个月前
已完结
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