Use of Yeast Biomass in Food Production PDF (Adobe DRM) download by Radomir Lasztity

Use of Yeast Biomass in Food Production

Routledge
Publication date: September 2017
ISBN: 9781351405928
Digital Book format: PDF (Adobe DRM)

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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, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.
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Use of Yeast Biomass in Food Production PDF (Adobe DRM) download by Radomir Lasztity
Routledge, September 2017
ISBN: 9781351405928
EAN:  9781351405928
PDF (Adobe DRM)
List Price: $54.95 eBook price: $50.99
Use of Yeast Biomass in Food Production ePub (Adobe DRM) download by Radomir Lasztity
Routledge, September 2017
ISBN: 9781351405911
EAN:  9781351405911
ePub (Adobe DRM)
List Price: $54.95 eBook price: $50.99
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