Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process-Reference-Cited by-同舟云学术

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Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process

Published:2024-09 Issue: Volume:191 Page:114677
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

de Jesus Costa Tatielly,Thomazini Marcelo,Cristina José Julia,Peres Brexó Ramon,Martelli-Tosi Milena,Sílvia Favaro-Trindade Carmen

Funder

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Reference43 articles.

1. Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate;Abbasi;Food Chemistry,2014

2. Guidelines on Food Fortification With Micronutrients;Allen;Who, Fao Un.,2006

3. Aspects of yeast flocculation. size distribution and zeta-potential;Bowen;Journal of the Institute of Brewing,1994

4. A FTIR microspectroscopy study of autolysis in cells of the wine yeast Saccharomyces cerevisiae;Burattini;Vibrational Spectroscopy,2008

5. Vitamin D deficiency in Europe: Pandemic?;Cashman;American Journal of Clinical Nutrition,2016

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