Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

The objective of this study was to evaluate yeast (Saccharomyces cerevisiae) from beer fermentation in its natural form (NY) and subjected to different processes of cellular ruptured [mechanical method using ultrasound (MRY) and modified autolysis using NaCl and ethanol (MAY)] regarding functional a...

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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Bertolo, Angélica Patrícia, Biz, Ana Paula, Kempka, Aniela Pinto, Rigo, Elisandra, Cavalheiro, Darlene
Format: Artigo
Language:Inglês
Published: Springer India 2019
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Original Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6675859/
https://ncbi.nlm.nih.gov/pubmed/31413397
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03833-3
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