Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process
Author:
Funder
Agência de Inovação – ADI
Quadro de Referência Estratégico Nacional
ACTIPEP
PhD scholarship
FCT
Fundação para a Ciência e a Tecnologia
Publisher
Elsevier BV
Subject
Food Science
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4. Antioxidant and metal chelating activities of Phaseolus vulgaris L. var. Jamapa protein isolates, phaseolin and lectin hydrolysates;Carrasco-Castilla;Food Chem.,2012
5. Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1. effects of different enzymatic treatments on solid and protein recovery and flavor characteristics;Chae;Bioresour. Technol.,2001
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