Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process (2024)
- Authors:
- USP affiliated authors: TOSI, MILENA MARTELLI - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; THOMAZINI, MARCELO - FZEA ; COSTA, TATIELLY DE JESUS - FZEA ; JOSÉ, JULIA CRISTINA - Interunidades em Sistemas Integrados em Alimentos
- Unidades: FZEA; Interunidades em Sistemas Integrados em Alimentos
- DOI: 10.1016/j.foodres.2024.114677
- Subjects: ALIMENTOS FUNCIONAIS; CERVEJA; RESÍDUOS; VITAMINA D; LEVEDURAS; SECAGEM DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 191, art. 114677, p. 1-9, 2024
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
COSTA, Tatielly de Jesus et al. Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process. Food Research International, v. 191, p. 1-9, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114677. Acesso em: 26 dez. 2025. -
APA
Costa, T. de J., Thomazini, M., José, J. C., Brexó, R. P., Tosi, M. M., & Favaro-Trindade, C. S. (2024). Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process. Food Research International, 191, 1-9. doi:10.1016/j.foodres.2024.114677 -
NLM
Costa T de J, Thomazini M, José JC, Brexó RP, Tosi MM, Favaro-Trindade CS. Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process [Internet]. Food Research International. 2024 ; 191 1-9.[citado 2025 dez. 26 ] Available from: https://doi.org/10.1016/j.foodres.2024.114677 -
Vancouver
Costa T de J, Thomazini M, José JC, Brexó RP, Tosi MM, Favaro-Trindade CS. Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process [Internet]. Food Research International. 2024 ; 191 1-9.[citado 2025 dez. 26 ] Available from: https://doi.org/10.1016/j.foodres.2024.114677 - Improving the enrichment of biomass of brewer's spend yeast with vitamin D3 by plasmolysis pretreatment
- Impregnation of vitamin D3 in Saccharomyces pastorianus cells by vacuum-assisted biosorption: high efficiency and speed compared to conventional method
- Characterization and stability study of brewer’s spent yeast enriched with ascorbic acid
- Co-encapsulation of vitamins D3 and K2 in brewer's spent yeasts biomass by vacuum biosorption
- Aplicação da técnica de biossorção para impregnação de colecaciferol em leveduras residuais de cervejaria
- Proteção de ácido ascórbico por meio de biossorção empregando levedura cervejeira como biossorvente
- Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C
- Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion
- Brewer's residual yeast impregnated with vitamins: release profile, permeability and evaluation of anti-inflammatory property
- Use of brewer's spent yeast in natura and chemically modified as biomass for ascorbic acid biosorption
Informações sobre o DOI: 10.1016/j.foodres.2024.114677 (Fonte: oaDOI API)
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