Saccharomyces and Their Potential Applications in Food and Food Processing Industries-Reference-Cited by-同舟云学术

Saccharomyces and Their Potential Applications in Food and Food Processing Industries

Published:2021 Issue: Volume: Page:393-427
ISSN:2198-7777
Container-title:Fungal Biology
language:
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Author:

Leo Vincent Vineeth,Viswanath Vinod,Deka Purbajyoti,Zothanpuia ,Ramji Dwivedi Rohini,Pachuau Lallawmsangi,Carrie William,Malvi Yogesh,Singh Garima,Singh Bhim Pratap

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-030-67561-5_12

Reference202 articles.

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2. Abdel-Kareem MM, Rasmey AM, Zohri AA (2019) The action mechanism and biocontrol potentiality of novel isolates of Saccharomyces cerevisiae against the aflatoxigenic Aspergillus flavus. Lett Appl Microbiol 68:104–111. https://doi.org/10.1111/lam.13105

3. Aguilar F, Autrup H, Barlow S, Castle L, Crebelli R, Dekant W et al (2008) Selenium-enriched yeast as source for selenium added for nutritional purposes in foods for particular nutritional uses and foods (including food supplements) for the general population: scientific opinion of the panel on food additives, flavourings, processing aids and materials in contact with food. EFSA J 766:1–42. https://doi.org/10.2903/j.efsa.2008.766

4. Aidoo KE, Rob-Nout MJ, Sarkar PK (2006) Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Res 6(1):30–39. https://doi.org/10.1111/j.1567-1364.2005.00015.x

5. Akbaria H, Karimia K, Lundin M, Taherzadeh M (2012) Optimization of baker’s yeast drying in industrial continuous fluidized bed dryer. Food Bioprod Process 90:52–57. https://doi.org/10.1016/j.fbp.2010.12.005

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