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 Microbiological Quality Assurance by Radomir Lasztity
Cover of the book The Quick Changeover Playbook by Radomir Lasztity
Cover of the book Daylight Performance of Buildings by Radomir Lasztity
Cover of the book Handbook of Nutrient Requirements of Finfish (1991) by Radomir Lasztity
Cover of the book Translating Systems Thinking into Practice by Radomir Lasztity
Cover of the book Criminal Major Case Management by Radomir Lasztity
Cover of the book Bringing Value to Healthcare by Radomir Lasztity
Cover of the book Health Systems Improvement Across the Globe by Radomir Lasztity
Cover of the book Physical Therapy and Massage for the Dog by Radomir Lasztity
Cover of the book Approximation-solvability of Nonlinear Functional and Differential Equations by Radomir Lasztity
Cover of the book Spon's Mechanical and Electrical Services Price Book 2019 by Radomir Lasztity
Cover of the book National Taxation for Property Management and Valuation by Radomir Lasztity
Cover of the book Musculoskeletal Trauma in the Elderly by Radomir Lasztity
Cover of the book Molecular Spectroscopy by Radomir Lasztity
Cover of the book Random Non-Random Periodic Fau 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