Romero et al., 2003 - Google Patents
Yeast and yeast products, past present and future: from flavors to nutrition and health.Romero et al., 2003
- Document ID
- 16800135969880740593
- Author
- Romero R
- Gomez-Basauri J
- Publication year
External Links
Snippet
It is estimated that more than 400 new food products are developed each year. Nutritional concepts and product development are increasingly closely related, particularly because the market is being driven by health conscious consumers. In recent years the concept of …
- 230000036541 health 0 title abstract description 16
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
- C12N1/14—Fungi Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—PROCESSES USING MICRO-ORGANISMS
- C12R1/00—Processes using micro-organisms
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Jaeger et al. | Brewer’s spent yeast (BSY), an underutilized brewing by-product | |
| AU2003244258B2 (en) | Beta-glucan-containing fat and oil composition and novel microorganism capable of producing beta-glucan | |
| EP3500108B1 (en) | A process for preparing a beverage or beverage component, beverage or beverage component prepared by such process, and use of brewer's spent grains for preparing such beverage or beverage component | |
| RU2453150C2 (en) | Method for production of fermented product using natural material and food product or product of medical purpose containing fermented product produced by such method | |
| TWI462701B (en) | Process for producing food products having a reduced content of purine compounds | |
| PengnOi et al. | Antioxidant Properties and Production of Monacolin K, Citrinin, and Red Pigments during Solid State Fermentation of Purple Rice (Oryzae sativa) Varieties by Monascus purpureus. | |
| Nie et al. | A systematic review of fermented Saccharina japonica: Fermentation conditions, metabolites, potential health benefits and mechanisms | |
| JP5526416B2 (en) | Food having α-glucosidase inhibitory activity | |
| JP2015530109A (en) | Method for producing ginkgo fermented liquor using thermostable amylase | |
| WO2011081024A1 (en) | Umami food, and method for producing same | |
| JP2025508454A (en) | Production of pigmented fungal mycelium | |
| CN110218663B (en) | Bacillus amyloliquefaciens Q4 strain for high yield of alpha-glycosidase inhibitor, functional yellow wine and preparation method | |
| Romero et al. | Yeast and yeast products, past present and future: from flavors to nutrition and health. | |
| Otles et al. | Nutritional components of some fermented nonalcoholic beverages | |
| CN102048165B (en) | Method for producing a food product with a reduced content of purine compounds and the food product | |
| CN112586596A (en) | Solid state fermentation method for improving nutritive value of tea leaves | |
| JP2019517264A (en) | Method for forming an iron-enriched nutritional product | |
| CN118489885A (en) | Quinoa fermentation liquor rich in gamma-aminobutyric acid and preparation method and application thereof | |
| JP4076385B2 (en) | Novel microorganism and method for producing β-glucan using the same | |
| KR20140045790A (en) | Method for preparing makgeolli using monascus sp. and makgeolli prepared thereby | |
| Singh et al. | Fungal byproducts in food technology | |
| CN119403459A (en) | Processed Foods | |
| CN117545368A (en) | Method for producing processed food | |
| WO2023277150A1 (en) | Method of producing processed food | |
| JPH07143853A (en) | Food ingredients obtained by fermentation using Saccharomyces boulardii and foods containing the same |