Download Advances in Food Research, Vol. 26 by C.O. Chichesters, E.M. Mrak, G.F. Stewart (Eds.) PDF

By C.O. Chichesters, E.M. Mrak, G.F. Stewart (Eds.)

ISBN-10: 0120164264

ISBN-13: 9780120164264

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And Vitols, E. 1962. A simple high-speed blender for the disintegration of microorganisms. Biochem. Biophys. Acta. 59, 231. , and Dostalek, M. 1968. Ultrastructural changes in the yeast Candidu lipolytica caused by penetration of hydrocarbons in the cell. Experientia 2410). 1066. McCormick, R. D. 1975. New chocolate flavor enhancers. Food Product Development, p. 14. , and Kula, M. R. 1974. Enzyme yields from cells of brewers’ yeast disrupted by treatment in a horizontal disintegrator. Biorech.

MIT Press, Cambridge, Massachusetts. Hayakawa, I.. and Nomura, D. 1977. Preparation of single cell protein (SCP) for food and improving of its spinnability. Agric. Biol. Chem. 41, ( I ) , 117. , Kawasaki, S . , and Nomura, D. 1975. Spinnability of yeast protein and its viscoelastic properties. Agric. B i d . Chem. 49, (12). 641. Heden, C. G . , and Rupprecht, A. 1971. Preliminaryexperimentson spinning bacteria proteins into fibers. Biotech. Bioengr. 13, 147. Hedenskog, G . , and Enebe, L. 1970.

Microbid. 14, 601-622. Hetherington, P. , and Lilly, M. C. 1973. Release of protein from bakers’ yeast (Saccharomyces cerevisiae) by disruption in an industrial homogenizer. Trans. Inst. Chem. Engrs. 49, 142. 50 C. L. COONEY ET AL. Holve, W. A. 1976. A general stoichiometric and thermochemical model for SCP yields. Process Biochem. 11,2-7. , and Rha, C. K. 1971. Rheological Properties of single cell protein concentrate: Dope formation and its flow behavior. J . Food Sci. 36, 1131-1134. , and Rha, C.

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