Evaluation of kinetic model of aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough
نویسندگان
چکیده
Evaluation of kinetic model aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough
منابع مشابه
Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.
The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains ...
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چکیده ندارد.
15 صفحه اولDetermination of phytic acid content in different types of bread and dough consumed in Yazd, Iran
Introduction: Bread made from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. Materials and methods: A descriptive, cross-sectional study was carrie...
متن کاملthe evaluation of language related engagment and task related engagment with the purpose of investigating the effect of metatalk and task typology
abstract while task-based instruction is considered as the most effective way to learn a language in the related literature, it is oversimplified on various grounds. different variables may affect how students are engaged with not only the language but also with the task itself. the present study was conducted to investigate language and task related engagement on the basis of the task typolog...
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ژورنال
عنوان ژورنال: ???? ? ????? ?????
سال: 2022
ISSN: ['2008-8787', '2783-3534']
DOI: https://doi.org/10.52547/fsct.19.124.19