SciELO - Scientific Electronic Library Online

 
vol.28 número4Formación de microtubérculos de ñame (Discorea alata L.) en sistema de inmersión temporal como material vegetal de plantaciónImpacto de la contaminación microbiana y química en sistema dulceacuícolas cubanos: estrategias para la recuperación ambiental índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Articulo

Indicadores

  • No hay articulos citadosCitado por SciELO

Links relacionados

  • No hay articulos similaresSimilares en SciELO

Compartir


Biotecnología Aplicada

versión On-line ISSN 1027-2852

Resumen

OTERO, Miguel A et al. Yeast and its derivatives as ingredients in the food industry. Biotecnol Apl [online]. 2011, vol.28, n.4, pp. 272-275. ISSN 1027-2852.

In the last 200 years, and still today, yeast is well known for its application in brewing, alcohol fermentation and wine and bread making. They are an endless source of new food ingredients and additives with excellent functional and nutritional properties, now through the use of innovative elaboration and fractionation techniques that come mainly from biotechnology. The book reviewed here contains fourteen chapters in 246 pages that deal with yeasts employed as food ingredients and their potential as Nutraceutics. It compiles the expertise of three Latin American institutions that have given priority to the generation of basic knowledge on yeast and set the grounds for the development of new technologies based on these microorganisms. This is a sample of the alternatives offered by yeast in the fields of food science and technology.

Palabras clave : yeast; derivatives; food industry; Nutraceutics; book.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )