Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/23060
Registo completo
Campo DCValorIdioma
degois.publication.titleJournal of Food Engineeringpt_PT
dc.contributor.authorAmorim, Manuela-
dc.contributor.authorPereira, Joana O.-
dc.contributor.authorGomes, David-
dc.contributor.authorPereira, Carlos Dias-
dc.contributor.authorPinheiro, Hélder-
dc.contributor.authorPintado, M. E.-
dc.date.accessioned2017-10-12T17:15:05Z-
dc.date.available2017-10-12T17:15:05Z-
dc.date.issued2016-
dc.identifier.citationAMORIM, Manuela; PEREIRA, Joana O., GOMES, David, PEREIRA, Carlos Dias, PINHEIRO, Hélder; PINTADO, M. E. - Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process. Journal of Food Engineering. ISSN 0260-8774. Vol. 185 (2016), p. 42-47pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/23060-
dc.description.abstractSpent brewer's yeast is a natural surplus from brewing industry. In order to up-grade this by-product, isolation of compounds has been tentatively assessed. The main objective of this work focuses on the use of ultrafiltration and nanofiltration pilot system for recovering cell compounds. Initially, yeast was autolyzed and ultrafiltered with a 10 kDa cut-off, and the two fractions obtained were hydrolyzed with Cynara cardunculus extract and nanofiltered with 3 kDa cut-off. Four fractions with different molecular weights were obtained, with protein and sugar contents ranging between 30–69% and 20–48%, respectively. Sodium and potassium were the major minerals present, whereas glutamine, glutamic acid and alanine, the most representative free amino acids. Peptide profile showed peptides with hydrophilic and hydrophobic characteristics, usually associated with biological activities, including antihypertensive and antioxidant. Thus, based on their compositions, all fractions show technological and biological potential, and can be used as nutritional ingredients in food and feed.pt_PT
dc.language.isoengpt_PT
dc.relationSFRH/BD/81901/2011pt_PT
dc.relationinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/132996/PTpt_PT
dc.rightsrestrictedAccesspt_PT
dc.subjectBrewer yeastpt_PT
dc.subjectFunctional ingredientspt_PT
dc.subjectBioactive peptidespt_PT
dc.subjectSalt substitutept_PT
dc.subjectUltrafiltration systempt_PT
dc.titleNutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot processpt_PT
dc.typearticlept_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.peerreviewedyespt_PT
dc.identifier.doihttp://dx.doi.org/10.1016/j.jfoodeng.2016.03.032pt_PT
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
1-s2.0-S0260877416301157-main.pdf454,69 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.