Use of yeast biomass in food production

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.

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Bibliographic Details
Main Authors Halasz, A, Lasztity, R
Format eBook Book
LanguageEnglish
Published Boca Raton (USA) CRC Press 1991
Taylor & Francis Group
Routledge
Edition1
Subjects
ALIMENTOS
BIOTECHNOLOGIE
BIOTECHNOLOGY
BIOTECNOLOGIA
Food
FOODS
LEVADURA
LEVURE
PHYSIOLOGY
PRODUIT ALIMENTAIRE
PROTEINAS UNICELULARES
PROTEINE MICROBIOLOGIQUE
SINGLE CELL PROTEINS
Yeast fungi
YEASTS
Specific Growth Rate
Single Cell Protein
Date Syrup
Nucleic Acid Content
Yeast Strains
Soy Protein
Candida Utilis
Yeast Extract
Yeast Autolysis
Methionine Content
WHC
DY
Whey Medium
Young Men
Heat Shock
Yeast Biomass
Yeast Cell Wall
Yeast Protein
DNA Dependent RNA Polymerase
Brewer’s Yeast
Kluyveromyces Fragilis
Plastein Reaction
Yeast Cells
pH Stat Technique
Protein Preparation
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Summary: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.
Bibliography:9142163
08-493-58663
Q05
ISBN:0849358663
9780849358661
DOI:10.1201/9780203734551