Production of yeast extracts from whey for food use: market and technical considerations
Autor(a) principal: | |
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Data de Publicação: | 2000 |
Outros Autores: | , |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126310191202304 |