Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract
详细信息 查看全文
- 作者：Elsa F. Vieiraa ; Joana Carvalhoa ; Edgar Pintoa ; Sara Cunhaa ; Agostinho A. Almeidab ; Isabel M.P.L.V.O. Ferreiraa ; isabel.ferreira@ff.up.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Food analysis ; Food composition ; Brewer&rsquo ; s spent yeast extract ; Phenolic compounds ; Saccharomyces pastorianus
- 刊名：Journal of Food Composition and Analysis
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：44-51
- 全文大小：449 K
文摘
- •
Brewer’s spent yeast extract a new ingredient for food and nutraceutical industries.
- •
High nutritional composition and antioxidant activity of spent yeast extracts.
- •
Brewer’s spent yeast extracts contain free and both phenolic compounds.