Single cell protein: Production & evaluation for food use: Saccharomyces cerevisiae, a good quality protein for human consumption - Couverture souple

Bacha, Umar; Nasir, Muhammad

 
9783845430201: Single cell protein: Production & evaluation for food use: Saccharomyces cerevisiae, a good quality protein for human consumption
Couverture souple
ISBN 10 : 3845430206 ISBN 13 : 9783845430201
Editeur : LAP LAMBERT Academic Publishing, 2011

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2011
Langue
anglais
ISBN 10 
3845430206
ISBN 13 
9783845430201
Reliure
Broché
Nombre de pages
104
Coordonnées du fabricant
non disponible
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