Anna Halasz (Hungary Budapest), Radomir Lasztity (Technical University)

Use of Yeast Biomass in Food Production

• Broschiertes Buch

Produktbeschreibung

This book provides up-to-date information regarding the chemical composition and biochemistry of yeasts. It discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology.

Produktdetails

• Verlag: Taylor & Francis Ltd
• Seitenzahl: 322
• Erscheinungstermin: 2. Dezember 2019
• Englisch
• Abmessung: 254mm x 178mm x 17mm
• Gewicht: 610g
• ISBN-13: 9780367450724
• ISBN-10: 0367450720
• Artikelnr.: 58440822

Autorenporträt

Anna Halasz, Radomir Lasztity

Inhaltsangabe

Part I 1. Introdution 2. The Yeast 3. Chemical Composition and Biochemistry
of Yeast Biomass 4. Yeast Production 5. Extraction of Yeast Proteins, Yeast
Proteinconcentrates and Isolates Part II 6. Introdution 7. Food Uses of
Whole Yeast Cells 8. Use of Yeast Protein Preparations in Food Industry 9.
Use of Yeast Autolysates and Yeast Hydrouysates