322 Pages
by
CRC Press
352 Pages
by
CRC Press
352 Pages
by
CRC Press
Also available as eBook on:
Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts,... Read more
Part I 1. Introdution 2. The Yeast 3. Chemical Composition and Biochemistry of Yeast Biomass 4. Yeast Production 5. Extraction of Yeast Proteins, Yeast Proteinconcentrates and Isolates Part II 6. Introdution 7. Food Uses of Whole Yeast Cells 8. Use of Yeast Protein Preparations in Food Industry 9. Use of Yeast Autolysates and Yeast Hydrouysates
Biography
Anna Halasz, Radomir Lasztity
