Current and potential food and non-food applications of fructans

1991 ◽  
Vol 19 (3) ◽  
pp. 555-560 ◽  
Author(s):  
Adriaan Fuchs
Keyword(s):  
Food Applications ◽  
Potential Food

scholarly journals Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

2021 ◽  
Vol 22 (2) ◽  
pp. 825
Author(s):  
Ionut Avramia ◽  
Sonia Amariei
Keyword(s):  
Emulsion Stability ◽  
Extraction Process ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Brewing Process ◽  
Food Applications ◽  
Water Holding ◽  
Potential Food ◽  
Insight Into

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.

Polysaccharides-based bio-nanostructures and their potential food applications

2021 ◽  
Vol 176 ◽  
pp. 540-557
Author(s):  
Muhammad Bilal ◽  
Ijaz Gul ◽  
Aneela Basharat ◽  
Sarmad Ahmad Qamar
Keyword(s):  
Food Applications ◽  
Potential Food

scholarly journals Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications

2017 ◽  
Vol 46 (4) ◽  
pp. 420-427 ◽  
Author(s):  
A. Păucean ◽  
D.C. Vodnar ◽  
V. Mureșan ◽  
F. Fetea ◽  
F. Ranga ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Infrared Spectroscopy ◽  
Food Applications ◽  
Potential Food

Potential food applications of edible oil organogels

2009 ◽  
Vol 20 (10) ◽  
pp. 470-480 ◽  
Author(s):  
Naomi E. Hughes ◽  
Alejandro G. Marangoni ◽  
Amanda J. Wright ◽  
Michael A. Rogers ◽  
James W.E. Rush
Keyword(s):  
Edible Oil ◽  
Food Applications ◽  
Potential Food
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