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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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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | 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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