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Book

Use of Yeast Biomass in Food Production

Book

Use of Yeast Biomass in Food Production

DOI link for Use of Yeast Biomass in Food Production

Use of Yeast Biomass in Food Production book

Use of Yeast Biomass in Food Production

DOI link for Use of Yeast Biomass in Food Production

Use of Yeast Biomass in Food Production book

ByAnna Halász, Radomir Lásztity
Edition 1st Edition
First Published 1991
eBook Published 29 November 2019
Pub. Location Boca Raton
Imprint CRC Press
DOI https://doi.org/10.1201/9780203734551
Pages 352
eBook ISBN 9780203734551
Subjects Food Science & Technology
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Halász, A., & Lásztity, R. (1991). Use of Yeast Biomass in Food Production (1st ed.). CRC Press. https://doi.org/10.1201/9780203734551

ABSTRACT

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.

TABLE OF CONTENTS

part |288 pages

Part I

chapter 1|8 pages

Introdution

chapter 2|12 pages

The Yeast

chapter 3|22 pages

Chemical Composition and Biochemistry of Yeast Biomass

chapter 4|70 pages

Yeast Production

chapter 5|76 pages

Extraction of Yeast Proteins, Yeast Proteinconcentrates and Isolates

part |98 pages

Part II

chapter 6|4 pages

Introdution

chapter 7|18 pages

Food Uses of Whole Yeast Cells

chapter 8|68 pages

Use of Yeast Protein Preparations in Food Industry

chapter 9|6 pages

Use of Yeast Autolysates and Yeast Hydrouysates

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