Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces cerevisiae): an overview
Ana Sofia Oliveira, Carlos Ferreira, Joana Odila Pereira, Manuela Pintado, Ana P. Carvalho
Topics & Concepts
ValorisationYeastSaccharomyces cerevisiaeBrewingBiotechnologyFood scienceFood industryChemistryBusinessBiologyBiochemistryFermentationEngineeringWaste managementProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityInsect Utilization and Effects