BREWER`S SPENT YEAST EXPLOITATION IN FOOD INDUSTRY

Teodora Emilia COLDEA University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
Elena MUDURA University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
Ancuța Mihaela ROTAR University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
Lucian CUIBUS University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
Carmen Rodica POP University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
Cosmin DARAB Technical University of Cluj-Napoca

Keywords: brewer`s spent yeast, functional food, industrial exploitation

Abstract

Bioeconomy represents an important field, which focuses the value addition based on food industry by-products. Brewing industry generates high amounts of by-products, the brewers` spent grain, the hot and cold trub, the residual yeast and kieselgur. Brewers` spent yeast represents an important by-product, presenting high nutritional value, due to its bioactive compounds. This study proposed the development of a functional brewers` spent yeast based food. The product was subjected to chemical analysis in respect to its nutritional profile.

Published

2017-12-28

Issue

Vol. 25 No. 1-2 (2017): Hop and Medicinal Plants

Section

Research Articles