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-Reference-Cited by-同舟云学术

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

Published:2001-02 Issue:3 Volume:76 Page:253-258
ISSN:0960-8524
Container-title:Bioresource Technology
language:en
Short-container-title:Bioresource Technology

Author:

Chae Hee Jeong,Joo Hyun,In Man-Jin

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,General Medicine,Environmental Engineering,Bioengineering

Reference23 articles.

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2. AOAC, 1980. Official Methods of Analysis, 13th ed. Association of Official Agricultural Chemists, Washington, D.C

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4. Preparation of yeast hydrolysate – a flavoured food adjunct;Basappa;Ind. Food Industry,1986

5. Influence of autolysis conditions on the properties of amino-acid mixtures produced by ethanol-assimilating yeast;Belousova;Appl. Biochem. Microbiol.,1995

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