Composição química da biomassa de levedura integral (Saccharomyces sp.) e determinação do valor nutritivo da proteína em células íntegras ou rompidas mecanicamente-Reference-Cited by-同舟云学术

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Composição química da biomassa de levedura integral (Saccharomyces sp.) e determinação do valor nutritivo da proteína em células íntegras ou rompidas mecanicamente

Published:1997-08 Issue:2 Volume:17 Page:102-106
ISSN:1678-457X
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Caballero-Córdoba Glenys M.,Pacheco Maria Teresa B.,Sgarbieri Valdemiro C.

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v17n2/a07v17n2.pdf

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2. Anaerobic Co-Digestion of Cattle Manure and Brewer’s Residual Yeast: Process Stability and Methane and Hydrogen Sulfide Production;Fermentation;2023-11-21

3. Serial fractionation of spent brewer's yeast protein hydrolysate by ultrafiltration: A peptide-rich product with low RNA content;Journal of Food Engineering;2022-01

4. Spent brewer’s yeast proteins and cell debris as innovative emulsifiers and carrier materials for edible oil microencapsulation;Food Research International;2021-02

5. Spent brewer’s yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications;World Journal of Microbiology and Biotechnology;2020-06-24

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