Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts

Spent brewer’s yeast (Saccharomyces sp.), the second most generated by-product from the brewing industry, contains bioactive and nutritional compounds with high added value such as proteins (40–50%), polysaccharides, fibers and vitamins. Molecules of interest from agro-industrial by-products need to...

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Detalles Bibliográficos
Autores principales: Vollet Marson, Gabriela, Belleville, Marie-Pierre, Lacour, Stella, Dupas Hubinger, Miriam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823831/
https://www.ncbi.nlm.nih.gov/pubmed/33383662
http://dx.doi.org/10.3390/membranes11010023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823831/
https://www.ncbi.nlm.nih.gov/pubmed/33383662
http://dx.doi.org/10.3390/membranes11010023

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