Use of Yeast Biomass in Food Production

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Use of Yeast Biomass in Food Production by Radomir Lasztity, CRC Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Radomir Lasztity ISBN: 9781351405911
Publisher: CRC Press Publication: September 29, 2017
Imprint: Routledge Language: English
Author: Radomir Lasztity
ISBN: 9781351405911
Publisher: CRC Press
Publication: September 29, 2017
Imprint: Routledge
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from CRC Press

Cover of the book Optical Imaging Devices by Radomir Lasztity
Cover of the book Gap Junction Channels and Hemichannels by Radomir Lasztity
Cover of the book The Economy As An Evolving Complex System by Radomir Lasztity
Cover of the book Architectural Rendering with 3ds Max and V-Ray by Radomir Lasztity
Cover of the book Narrative Tactics for Mobile and Social Games by Radomir Lasztity
Cover of the book Stable Non-Gaussian Random Processes by Radomir Lasztity
Cover of the book Science and Strategies for Safe Food by Radomir Lasztity
Cover of the book Materials by Radomir Lasztity
Cover of the book Missing and Modified Data in Nonparametric Estimation by Radomir Lasztity
Cover of the book Oceanography and Marine Biology by Radomir Lasztity
Cover of the book Nanophotonics and Plasmonics by Radomir Lasztity
Cover of the book Materials in Construction by Radomir Lasztity
Cover of the book Procurement in the Construction Industry by Radomir Lasztity
Cover of the book Structure and Properties of Cell Membrane Structure and Properties of Cell Membranes by Radomir Lasztity
Cover of the book Measurement Technology for Process Automation by Radomir Lasztity
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy