Yeast (Saccharomyces cerevisiae) protein concentrate: Preparation, chemical composition, and nutritional and functional properties

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 10, 2005, Pages 3931-3936

  Yamada, Eunice A ^a   Sgarbieri, Valdemiro C ^b  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Functional properties; Nutritive value; Protein; Saccharomyces cerevislae; Yeast

Indexed keywords

GLYCINE MAX; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

AMINO ACID; FATTY ACID; FUNGAL PROTEIN; MINERAL; PHOSPHOPROTEIN; SOYBEAN PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIETARY FIBER; MEAT; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PROTEIN INTAKE; SACCHAROMYCES CEREVISIAE; VISCOSITY;

AMINO ACIDS; ANIMALS; CHEMISTRY, PHYSICAL; DIETARY FIBER; DIETARY PROTEINS; FATTY ACIDS; FUNGAL PROTEINS; MEAT; MINERALS; NUTRITIVE VALUE; PHOSPHOPROTEINS; SACCHAROMYCES CEREVISIAE; SOYBEAN PROTEINS; VISCOSITY;

EID: 20844462261     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0400821     Document Type: Article

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