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Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer's yeast

  • Published:2015-06 Issue:1 Volume:62 Page:771-774
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

de Melo Adma Nadja Ferreira,de Souza Evandro Leite,da Silva Araujo Vilma Barbosa,Magnani Marciane

Funder

National Council for Scientific and Technological Development

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Official methods of analysis;AOAC,2005

2. Compendium of methods for the microbiological examination of foods;APHA,2001

3. Followed extraction of β-glucan and mannoprotein from spent brewer s yeast (Saccharomyces uvarum) and application of the obtained mannoprotein as a stabilizer in mayonnaise;Araujo;Innovative Food Science & Emerging Technologies,2014

4. Components of the emulsifier from Saccharomyces cerevisiae;Barriga;Enzyme and Microbial Technology,1999

5. The Mannoprotein of Saccharomyces cerevisiae is an effective bioemulsifier;Cameron;Applied and Environmental Microbiology,1988
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