Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/82631
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Gautério, Gabrielle | por |
dc.contributor.author | Silvério, Sara Isabel Cruz | por |
dc.contributor.author | Egea, Mariana Buranelo | por |
dc.contributor.author | Lemes, A. | por |
dc.date.accessioned | 2023-02-13T12:31:18Z | - |
dc.date.available | 2023-02-13T12:31:18Z | - |
dc.date.issued | 2022-12 | - |
dc.identifier.citation | Gautério, G. V., Silvério, S. I. D. C., Egea, M. B., & Lemes, A. C. (2022, December 1). β-glucan from brewer’s spent yeast as a techno-functional food ingredient. Frontiers in Food Science and Technology. Frontiers Media SA. http://doi.org/10.3389/frfst.2022.1074505 | por |
dc.identifier.uri | https://hdl.handle.net/1822/82631 | - |
dc.description.abstract | Brewer’s spent yeast (BSY) is a by-product generated during beer production. After heat inactivation, large quantities of BSY are discarded or sold as a low-cost animal feed supplement. Fortunately, BSY can be a good source of valuable compounds such as β-glucan, which has several biological and techno-functional properties for application as a food ingredient. Practical application of β-glucan from BSY requires disruption cell wall and purification steps that significantly influences the yield, cost, biological, physic-chemical, and technological characteristics of this compound. This mini-review presents the use of BSY as a source of β-glucan, the available methods to extract it, and its biological and techno-functional properties. | eng |
dc.description.sponsorship | The authors acknowledge the CNPq, CAPES, FAPEG, IF Goiano and UFRJ by support. SS acknowledges the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit, and by LABBELS—Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020. | por |
dc.language.iso | eng | por |
dc.publisher | Frontiers Media S.A. | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | por |
dc.subject | polysaccharide | por |
dc.subject | yeast cell wall | por |
dc.subject | disruption methods | por |
dc.subject | biological properties | por |
dc.subject | technological properties | por |
dc.title | β-glucan from brewers spent yeast as a techno-functional food ingredient | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.frontiersin.org/articles/10.3389/frfst.2022.1074505/full | por |
dc.comments | CEB56071 | por |
oaire.citationVolume | 2 | por |
dc.date.updated | 2023-02-13T11:24:08Z | - |
dc.identifier.eissn | 2674-1121 | - |
dc.identifier.doi | 10.3389/frfst.2022.1074505 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
sdum.journal | Frontiers in Food Science and Technology | por |
oaire.version | VoR | por |
dc.identifier.articlenumber | 1074505 | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_56071_1.pdf | 895,5 kB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons