Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/82631
Título: | β-glucan from brewers spent yeast as a techno-functional food ingredient |
Autor(es): | Gautério, Gabrielle Silvério, Sara Isabel Cruz Egea, Mariana Buranelo Lemes, A. |
Palavras-chave: | polysaccharide yeast cell wall disruption methods biological properties technological properties |
Data: | Dez-2022 |
Editora: | Frontiers Media S.A. |
Revista: | Frontiers in Food Science and Technology |
Citação: | Gautério, G. V., Silvério, S. I. D. C., Egea, M. B., & Lemes, A. C. (2022, December 1). β-glucan from brewer’s spent yeast as a techno-functional food ingredient. Frontiers in Food Science and Technology. Frontiers Media SA. http://doi.org/10.3389/frfst.2022.1074505 |
Resumo(s): | Brewer’s spent yeast (BSY) is a by-product generated during beer production. After heat inactivation, large quantities of BSY are discarded or sold as a low-cost animal feed supplement. Fortunately, BSY can be a good source of valuable compounds such as β-glucan, which has several biological and techno-functional properties for application as a food ingredient. Practical application of β-glucan from BSY requires disruption cell wall and purification steps that significantly influences the yield, cost, biological, physic-chemical, and technological characteristics of this compound. This mini-review presents the use of BSY as a source of β-glucan, the available methods to extract it, and its biological and techno-functional properties. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/82631 |
DOI: | 10.3389/frfst.2022.1074505 |
e-ISSN: | 2674-1121 |
Versão da editora: | https://www.frontiersin.org/articles/10.3389/frfst.2022.1074505/full |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_56071_1.pdf | 895,5 kB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons