Encapsulation of brewers yeast in chitosan coated carrageenan microspheres by emulsification/thermal gelation

Artificial Cells, Blood Substitutes, and Immobilization Biotechnology

Volumn 32, Issue 2, 2004, Pages 275-291

  Raymond, Marie Christine ^a   Neufeld, Ronald J ^a   Poncelet, Denis ^b  

^a QUEEN S UNIVERSITY   (Canada)

^b LUNAM UNIVERSITÉ   (France)

Author keywords

Brewers yeast; Carrageenan microspheres; Cell release; Encapsulation; Fermentation

Indexed keywords

COATINGS; EMULSIFICATION; FERMENTATION; GELATION; GROWTH KINETICS; NITROGEN; POLYMERIC MEMBRANES; THERMAL EFFECTS;

BREWER YEAST; MICROSPHERES;

YEAST;

ACETALDEHYDE; ACETIC ACID ETHYL ESTER; CARRAGEENAN; CHITOSAN; ISOBUTANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; METHANOL; MICROSPHERE; NITROGEN; PROPANOL; RAPESEED OIL;

ARTICLE; BATCH FERMENTATION; CELL VIABILITY; COOLING; EMULSION; ENCAPSULATION; FUNGAL METABOLISM; FUNGUS CULTURE; FUNGUS GROWTH; GELATION; HEAT TOLERANCE; NONHUMAN; PH; SACCHAROMYCES CEREVISIAE;

ALCOHOLS; BEER; CARRAGEENAN; CELLS, IMMOBILIZED; CHITIN; CHITOSAN; ESTERS; FERMENTATION; FOOD TECHNOLOGY; HEAT; HYDROGEN-ION CONCENTRATION; MICROSPHERES; NITROGEN; SACCHAROMYCES CEREVISIAE;

BRASSICA NAPUS VAR. NAPUS; FUNGI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SINAPIS ARVENSIS;

EID: 3042544811     PISSN: 10731199     EISSN: None     Source Type: Journal    
DOI: 10.1081/BIO-120037832     Document Type: Article

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