Production of yeast extracts from whey for food use: market and technical considerations

Detalhes bibliográficos
Autor(a) principal: RÉVILLION,Jean P.
Data de Publicação: 2000
Outros Autores: BRANDELLI,Adriano, AYUB,Marco A.Z.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200020
Resumo: Whey is produced in large amounts by cheese industries. This by-product can be used for biomass production by yeast cultivation, resulting in commercially attractive products. The use of yeast extracts as source of flavour enhancer consists of an expansible market, encouraged by costumer's choice for natural additives. The development of a suitable and economically viable project for the generation of valued-added by-products, may allow the dairy industry to diversify their portfolio and increase their rentability.
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spelling Production of yeast extracts from whey for food use: market and technical considerationsmilk productscheese wheyyeastyeast extractfood enhancersWhey is produced in large amounts by cheese industries. This by-product can be used for biomass production by yeast cultivation, resulting in commercially attractive products. The use of yeast extracts as source of flavour enhancer consists of an expansible market, encouraged by costumer's choice for natural additives. The development of a suitable and economically viable project for the generation of valued-added by-products, may allow the dairy industry to diversify their portfolio and increase their rentability.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2000-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200020Food Science and Technology v.20 n.2 2000reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612000000200020info:eu-repo/semantics/openAccessRÉVILLION,Jean P.BRANDELLI,AdrianoAYUB,Marco A.Z.eng2001-04-20T00:00:00Zoai:scielo:S0101-20612000000200020Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2001-04-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Production of yeast extracts from whey for food use: market and technical considerations
title Production of yeast extracts from whey for food use: market and technical considerations
spellingShingle Production of yeast extracts from whey for food use: market and technical considerations
RÉVILLION,Jean P.
milk products
cheese whey
yeast
yeast extract
food enhancers
title_short Production of yeast extracts from whey for food use: market and technical considerations
title_full Production of yeast extracts from whey for food use: market and technical considerations
title_fullStr Production of yeast extracts from whey for food use: market and technical considerations
title_full_unstemmed Production of yeast extracts from whey for food use: market and technical considerations
title_sort Production of yeast extracts from whey for food use: market and technical considerations
author RÉVILLION,Jean P.
author_facet RÉVILLION,Jean P.
BRANDELLI,Adriano
AYUB,Marco A.Z.
author_role author
author2 BRANDELLI,Adriano
AYUB,Marco A.Z.
author2_role author
author
dc.contributor.author.fl_str_mv RÉVILLION,Jean P.
BRANDELLI,Adriano
AYUB,Marco A.Z.
dc.subject.por.fl_str_mv milk products
cheese whey
yeast
yeast extract
food enhancers
topic milk products
cheese whey
yeast
yeast extract
food enhancers
description Whey is produced in large amounts by cheese industries. This by-product can be used for biomass production by yeast cultivation, resulting in commercially attractive products. The use of yeast extracts as source of flavour enhancer consists of an expansible market, encouraged by costumer's choice for natural additives. The development of a suitable and economically viable project for the generation of valued-added by-products, may allow the dairy industry to diversify their portfolio and increase their rentability.
publishDate 2000
dc.date.none.fl_str_mv 2000-08-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200020
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612000000200020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.20 n.2 2000
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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