The study aims to isolate the yeast strains that could be used effectively as baker's yeast and compare them with the commercial baker's yeast available in the market of Nepal. A total of 10 samples including locally available sources like fruits, Murcha, and a local tree "Dar" were collected from different localities of Bhaktapur, Kavre, and Syangja districts of Nepal, respectively. Following ...

BACKGROUND Recent years have seen a huge growth in the market of industrial yeasts with the need for strains affording better performance or to be used in new applications. Stress tolerance of commercial Saccharomyces cerevisiae yeasts is, without doubt, a trait that needs improving. Such trait is, however, complex, and therefore only in-depth knowledge of their biochemical, physiological and g...

In Iran and the countries of the Eastern Mediterranean Region, bread has always been considered as the staple food of choice. Because of having high quantities of minerals and vitamins in bread, the hygienic condition of its production is of prime importance. This cross-sectional study was conducted in 302 bakeries in Kerman city, Kerman Province, Iran, from April 2004 to March 2005. Variables ...

diet can play a vital role in cancer prevention. nowadays the scientists are looking for food materials which can potentially prevent the cancer occurrence. the purpose of this research is to examine anti-mutagenic and apoptotic effects of apigenin in human lymphoma cells. in present study human chronic lymphocytic leukemia (eheb cell line) were cultured in rpmi 1640 (sigma), supplemented with ...

cough is a common reason for seeking medical advices for children. cough is a natural defense mechanism and can frequently occur in healthy children and can be increased by urban living and polluted cities. thus, previous history, cough exacerbations factors and quality of cough are very helpful in diagnosis of pathological cough. there are different definitions for chronic cough. in this artic...

background: lactic acid bacteria (lab) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. the aim of the present study was to study antifungal properties of a dominant endogenous lab isolated from whole barley sourdough. methods: whole barley flour from a mixture of barle...

HRUŠKOVÁ MARIE, ŠVEC IVAN. 2016. Fermented Dough Characteristics of Wheat-barley-hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 64(3): 803–812. Wheat fl our substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively) as well as to l...

Rather than seeing a distinction between theoretical discourse and the science of building Vitruvius, a Roman architect and engineer active in the 1st century BC, argued convincingly for the breadth of knowledge necessary to practice architecture with authority, that "knowledge is the child of practice and theory". The crux of his argument is that a sufficient breadth of training, to appreciate...