HIGHLIGHTS
- who: Ana Sofia Oliveira and collaborators from the Universidade Catu00f3lica Portuguesa, , have published the article: Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies, in the Journal: Foods 2022, 4002 of /2022/
- what: Taking into account the rising demand for protein because of the growth in the global population this study aims to produce peptide-rich extracts by potentially scalable and sustainable in a circular economy approach for the food and nutraceutical industries. In the present study, hydrolysis conditions optimized by Chae et_al were used, since they obtained a high protein yield using . . .
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