Valorization of spent brewer's yeast: optimization of hydrolysis process towards the generation of stable ACE-inhibitory peptides

Establishing of a bio-based and green society makes it possible to take actions to exploit high value resources that can be converted into valuable biological ingredients. Brewer's spent yeast is a natural byproduct from the brewing industry with high biological and nutritional richness. In the...

Full description

Bibliographic Details
Main Author: Amorim, Manuela (author)
Other Authors: Pinheiro, Hélder (author), Pintado, Manuela (author)
Format: article
Language:eng
Published: 2019
Subjects:
Brewery byproducts
Spent brewer's yeast
Response surface methodology
ACE inhibitory peptides
Functional ingredients
Online Access:http://hdl.handle.net/10400.14/27634
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/27634

Internet

http://hdl.handle.net/10400.14/27634

Similar Items