Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C (2025)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; TOSI, MILENA MARTELLI - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; BREXÓ, RAMON PERES - FZEA ; JOSÉ, JULIA CRISTINA - FZEA ; SOARES, BEATRIZ CALIMAN - FZEA ; COSTA, TATIELLY DE JESUS - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.lwt.2025.117494
- Subjects: MICROENCAPSULAÇÃO; VITAMINA C; SACCHAROMYCES
- Keywords: Encapsulation; Ascorbic acid; Saccharomyces pastorianus; Isotherm models; Sorption capacity
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 218, art. 117494, p. 1-9, 2025
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
JOSÉ, Julia Cristina et al. Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C. LWT - Food Science and Technology, v. 218, p. 1-9, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2025.117494. Acesso em: 24 dez. 2025. -
APA
José, J. C., Soares, B. C., Costa, T. de J., Brexó, R. P., Thomazini, M., Martelli-Tosi, M., & Favaro-Trindade, C. S. (2025). Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C. LWT - Food Science and Technology, 218, 1-9. doi:10.1016/j.lwt.2025.117494 -
NLM
José JC, Soares BC, Costa T de J, Brexó RP, Thomazini M, Martelli-Tosi M, Favaro-Trindade CS. Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C [Internet]. LWT - Food Science and Technology. 2025 ; 218 1-9.[citado 2025 dez. 24 ] Available from: https://doi.org/10.1016/j.lwt.2025.117494 -
Vancouver
José JC, Soares BC, Costa T de J, Brexó RP, Thomazini M, Martelli-Tosi M, Favaro-Trindade CS. Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C [Internet]. LWT - Food Science and Technology. 2025 ; 218 1-9.[citado 2025 dez. 24 ] Available from: https://doi.org/10.1016/j.lwt.2025.117494 - Use of brewer's spent yeast in natura and chemically modified as biomass for ascorbic acid biosorption
- Characterization and stability study of brewer’s spent yeast enriched with ascorbic acid
- Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process
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- Aplicação da técnica de biossorção para impregnação de colecaciferol em leveduras residuais de cervejaria
- Improving the enrichment of biomass of brewer's spend yeast with vitamin D3 by plasmolysis pretreatment
- Brewer's residual yeast impregnated with vitamins: release profile, permeability and evaluation of anti-inflammatory property
- Impregnation of vitamin D3 in Saccharomyces pastorianus cells by vacuum-assisted biosorption: high efficiency and speed compared to conventional method
- Co-encapsulation of vitamins D3 and K2 in brewer's spent yeasts biomass by vacuum biosorption
- Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion
Informações sobre o DOI: 10.1016/j.lwt.2025.117494 (Fonte: oaDOI API)
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