FOOD EXTRACTS MADE FROM YEAST

Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food

Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with acorn flour was investigated. Wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. Density of cakes was increased with increasing the acorn flour. As the substitution degree ...

Electrophoretic Analysis of Yeast Extracts

Sugar and food yeast.

9' be favourable compared with that of natural fats, and would almost certainly approach that of fatty acids from petroleum which presumably do not offer an attractive commercial proposition, since no company has yet undertaken the process. I would suggest that synthetic detergents will command a share of the detergent market which will depend on their efficiency and price. To that extent they ...

Enzymatic Activity Assays in Yeast Cell Extracts.

Saccharomyces cerevisiae (S. cerevisiae) (commonly known as baker's yeast) is a model organism that has a similar upstream base excision repair (BER) pathway for the repair of methylated bases as that in mammalian cells, and it is very easy to maintain in the laboratory environment. Here, we described a method to prepare cell extracts from yeast to investigate their enzymatic activities. This p...

Tripolyphosphate and trimetaphosphate in yeast extracts.