Otero MA, Guerrero I, Wagner JR, Cabello AJ, Sceni P, García R, Soriano J, Tomasini A, Saura G, Almazán O

Language: English
References: 16
Page: 273-275
PDF size: 158.28 Kb.

ABSTRACT

In the last 200 years, and still today, yeast is well known for its application in brewing, alcohol fermentation and wine and bread making. They are an endless source of new food ingredients and additives with excellent functional and nutritional properties, now through the use of innovative elaboration and fractionation techniques that come mainly from biotechnology. The book reviewed here contains fourteen chapters in 246 pages that deal with yeasts employed as food ingredients and their potential as Nutraceutics. It compiles the expertise of three Latin American institutions that have given priority to the generation of basic knowledge on yeast and set the grounds for the development of new technologies based on these microorganisms. This is a sample of the alternatives offered by yeast in the fields of food science and technology.

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