Use of Yeast Biomass in Food Production

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CRC Press, Dec 7, 1990 - Technology & Engineering - 352 pages
3 Reviews
Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.
 

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Contents

PARTI
3
References
9
Yeasts as Highly Efficient Producers of Protein
16
Chapter 3
23
References
41
Physiology of Growth
50
Kinetics of Microbial Cell Growth
56
Genotypic Modifications of Yeast
63
References
183
Chapter 6
193
Food Uses of Inactive Dried Whole Yeast Cells
199
Functional Properties of Inactive Dried Whole Yeast
208
Use of Yeast Protein Preparations in Food Industry
215
Production of Yeast Protein Preparations
229
Concentrates
240
References
273

Biomass Production on Date Syrup
83
Yeast Biomass Production on Other Substrates
90
References
106
Chapter 5
115
Extraction of Proteins
122
Refining of the Extracted Raw Protein
125
Nutritive Value and Safety of Yeast Protein
136
f Chemical Indices with MaximumType
143
The Safety of the Yeast Resp Yeast Protein
149
Changes of Proteins During Extraction of Proteins and Processing
158
Yeast Autolysates and Their Production
172
Chapter 9
283
Other Uses of Yeast Biomass I New Trends in Utilization of Yeast Biomass
291
Nucleic Acids Nucleotides and Nucleosides
294
Lipids and Carbohydrates
296
Vitamins
297
Other Compounds
298
Consumer Acceptability of Novel Protein Products
299
References
300
Index
305
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