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Single cell protein: Production & evaluation for food use: Saccharomyces cerevisiae, a good quality protein for human consumption - Couverture souple
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Présentation de l'éditeur :
People in third world and developing countries are suffering from menace of protein deficiency in their diets resulting in serious protein malnutrition problems. The situation, accompanied with rapid population growth demands exploration of new & un-conventional protein sources to fortify human foods. Saccharomyces cerevisiae is very promising and cost effective source of single cell protein due to its bigger size, easy harvesting, lower amount of nucleic acids and good blend of essential amino acids. Its protein quality & chemical score is comparable with soybean or egg protein. The yeast is highly significant as an alternative source of protein to cover the increasing demands due to rapidly escalating population. This book emphasizes on production of cost effective yeast, its evaluation as protein source and its behavior in various food formulations to improve functionality and protein quality of finished products. The book is especially valuable for professionals, and researchers working in area of Food Technology and Human Nutrition.
Biographie de l'auteur :
Mr. Umar Bacha is currently working as Teaching Assistant, Department of Food & Nutrition, University of Veterinary & Animal Sciences, Lahore, Pakistan. He is Bachelor in Biochemistry & completed M. Phil program under supervision of Dr. Muhammad Nasir, Assistant Professor, UVAS, Lahore, Pakistan.
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- ÉditeurLAP Lambert Academic Publishing
- Date d'édition2011
- ISBN 10 3845430206
- ISBN 13 9783845430201
- ReliureBroché
- Nombre de pages104
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Single Cell Protein: Production & Evaluation for Food Use
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Single cell protein: Production & evaluation for food use: Saccharomyces cerevisiae, a good quality protein for human consumption
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Single cell protein: Production & evaluation for food use
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Description du livre Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -People in third world and developing countries are suffering from menace of protein deficiency in their diets resulting in serious protein malnutrition problems. The situation, accompanied with rapid population growth demands exploration of new & un-conventional protein sources to fortify human foods. Saccharomyces cerevisiae is very promising and cost effective source of single cell protein due to its bigger size, easy harvesting, lower amount of nucleic acids and good blend of essential amino acids. Its protein quality & chemical score is comparable with soybean or egg protein. The yeast is highly significant as an alternative source of protein to cover the increasing demands due to rapidly escalating population. This book emphasizes on production of cost effective yeast, its evaluation as protein source and its behavior in various food formulations to improve functionality and protein quality of finished products. The book is especially valuable for professionals, and researchers working in area of Food Technology and Human Nutrition. 104 pp. Englisch. N° de réf. du vendeur 9783845430201
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Single cell protein Production evaluation for food use Saccharomyces cerevisiae, a good quality protein for human consumption
Edité par
LAP LAMBERT Academic Publishing
(2011)
ISBN 10 : 3845430206
ISBN 13 : 9783845430201
Neuf
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Single cell protein: Production & evaluation for food use : Saccharomyces cerevisiae, a good quality protein for human consumption
Edité par
LAP LAMBERT Academic Publishing
(2011)
ISBN 10 : 3845430206
ISBN 13 : 9783845430201
Neuf
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Description du livre Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - People in third world and developing countries are suffering from menace of protein deficiency in their diets resulting in serious protein malnutrition problems. The situation, accompanied with rapid population growth demands exploration of new & un-conventional protein sources to fortify human foods. Saccharomyces cerevisiae is very promising and cost effective source of single cell protein due to its bigger size, easy harvesting, lower amount of nucleic acids and good blend of essential amino acids. Its protein quality & chemical score is comparable with soybean or egg protein. The yeast is highly significant as an alternative source of protein to cover the increasing demands due to rapidly escalating population. This book emphasizes on production of cost effective yeast, its evaluation as protein source and its behavior in various food formulations to improve functionality and protein quality of finished products. The book is especially valuable for professionals, and researchers working in area of Food Technology and Human Nutrition. N° de réf. du vendeur 9783845430201
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Single cell protein Production evaluation for food use Saccharomyces cerevisiae, a good quality protein for human consumption
Edité par
LAP LAMBERT Academic Publishing
(2011)
ISBN 10 : 3845430206
ISBN 13 : 9783845430201
Neuf
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Description du livre PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N° de réf. du vendeur L0-9783845430201
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Single cell protein: Production & evaluation for food use
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(2011)
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ISBN 13 : 9783845430201
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Description du livre Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Bacha UmarMr. Umar Bacha is currently working as Teaching Assistant, Department of Food & Nutrition, University of Veterinary & Animal Sciences, Lahore, Pakistan. He is Bachelor in Biochemistry & completed M. Phil program under super. N° de réf. du vendeur 5482111
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