The role of non-ionic surfactants in emulsion stability

Emulsions ◽  
1978 ◽  
pp. 33-40 ◽  
Author(s):  
A. Kamel ◽  
V. Sabet ◽  
H. Sadek ◽  
S. N. Srivastava
2021 ◽  
Vol 22 (2) ◽  
pp. 825
Author(s):  
Ionut Avramia ◽  
Sonia Amariei

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.


1972 ◽  
Vol 249O (1) ◽  
Author(s):  
T. G. Sastry ◽  
S. N. Srivastava
Keyword(s):  

2021 ◽  
Vol 341 ◽  
pp. 117309
Author(s):  
Haya Alsubaie ◽  
Zoya Zaheer ◽  
Elham Shafik Aazam

2021 ◽  
Vol 288 ◽  
pp. 102344
Author(s):  
Francesca Ravera ◽  
Katarzyna Dziza ◽  
Eva Santini ◽  
Luigi Cristofolini ◽  
Libero Liggieri

Langmuir ◽  
2009 ◽  
Vol 25 (10) ◽  
pp. 5565-5573 ◽  
Author(s):  
Daniela Georgieva ◽  
Véronique Schmitt ◽  
Fernando Leal-Calderon ◽  
Dominique Langevin

1969 ◽  
Vol 235 (1) ◽  
pp. 1230-1238 ◽  
Author(s):  
S. P. Jain ◽  
S. N. Srivastava
Keyword(s):  

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