Biochemical studies on some commercial Saccharomyces cerevisiae

Production of Baker's yeast rich in antioxidants

LAP LAMBERT Academic Publishing (2016-03-22 )

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ISBN-13:: 978-3-659-85331-9
ISBN-10:: 3659853313
EAN:: 9783659853319
Book language:: English
Blurb/Shorttext:: This work aimed: To enhance production of antioxidant from S.cerevisae without affecting bakery properties of cells and production of selenium yeast with keeping the balance between incorporation of selenium and optimal growth without affecting bakery properties of cells. These cells could be added to dough for baking process and increase level antioxidant in bread. So, this work is divided into three main parts: Part I: Propagation and behavior of baker’s yeast Part II: Improvement of antioxidants: Part III: Preparation and evaluation of selenium yeast.
Publishing house:: LAP LAMBERT Academic Publishing
Website:: https://www.lap-publishing.com/
By (author) :: Taoufik Allababidi
Number of pages:: 168
Published at:: 2016-03-22
Stock:: Available
Category:: Biochemistry, biophysics
Price:: 71.90 €
Keywords:: furfural, Glutathione, glycerol, Baker’s yeast, total antioxidants capacity, glutathione peroxidase, selenium-enriched yeast