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Alexandra-Gabriela Oancea, Catalin Dragomir, Arabela Untea, Mihaela Saracila, Raluca Turcu, Ana Cismileanu, Ioana Boldea and Gabriel Lucian Radu
Brewer?s spent yeast (BSY) is a byproduct of the beer industry, rich in proteins and bioactive compounds. The effects of BSY were investigated through a 6-week feeding trial on 30 lactating dairy Blackhead sheep (54.7 ± 5.66 kg, 177.34 days in milk) dist...
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Anton V. Shafrai, Larisa V. Permyakova, Dmitriy M. Borodulin and Irina Y. Sergeeva
Various methods are used to prevent the deterioration of the biotechnological properties of brewer?s yeast during storage. This paper studied the use of artificial neural networks for the mathematical modeling of correcting the biosynthetic activity of b...
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Ana Paula Biz, Elisandra Rigo, Angélica Patrícia Bertolo, Darlene Cavalheiro
Pág. e48792
Spent yeast biomass is one of the residues of brewing. It is specifically the second-largest residue from brewing industry. Most of the spent yeast is sold at low prices, or disposed as waste or used as animal feed. Spent yeast biomass is predominantly c...
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Abdulraouf Amro, Mohamed Younis, Ayman Ghania
Pág. 87 - 99
Nutritional value of four proteinaceous diets and their physiological effects on honey bee workers were evaluated under laboratory conditions. The tested diets were as follows: diet 1 ? date (Phoenix dactylifera L.) syrup, skimmed milk powder and dried b...
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