A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study

Given the importance of iron in human nutrition and the significance of waste and by-product valorisation in a circular economy environment, we investigated the effects of protein and iron concentration on the production yield of iron–peptide complexes from spent Saccharomyces cerevisiae. For this p...

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Detalhes bibliográficos
Autor principal: Ferreira, Carlos (author)
Outros Autores: Pereira, Carla F. (author), Oliveira, Ana Sofia (author), Faustino, Margarida (author), Pereira, Ana M. (author), Durão, Joana (author), Pereira, Joana Odila (author), Pintado, Manuela E. (author), Carvalho, Ana P. (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Complex
Iron
Peptides
Supplementation
Circular economy
Yeast
Saccharomyces cerevisiae
Texto completo:http://hdl.handle.net/10400.14/38670
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/38670

Texto Completo

http://hdl.handle.net/10400.14/38670

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