Mechanism of viability loss during fluidized bed drying of baker's yeast

Food Research International

Volumn 30, Issue 6, 1997, Pages 417-425

  Bayrock, D ^a   Ingledew, W M ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Baker's yeast; Dehydration; Dry heat; Drying rate; Fluidized bed drying; Moist heat; Moisture; Oxidation; Phantom dehydration death time; Viability

Indexed keywords

CARRAGEENAN; DETERMINATION OF CONTENT; FLUIDIZED BED DRYING; HEATING; ISOLATION PROCEDURE; MILK PROTEIN; PH; POLYSACCHARIDE; SACCHAROMYCES CEREVISIAE; THERMAL DEATH PROCEDURE; TREHALOSE; VIABILITY LOSS; WHEY PROTEIN;

EID: 0031177750     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(97)00072-0     Document Type: Article

References (16)

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