Single-Cell Proteins from Normal Paraffins

Akin, Cavit; Ridgway, James; Field, Edmund

doi:10.1021/i360043a006

Product R&D

1972

DOI: 10.1021/i360043a006

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Single-Cell Proteins from Normal Paraffins

Cavit Akin¹,

James Ridgway²,

Edmund Field³

Abstract: ^Vlthough the utilization of ti-paraffins by microorganisms to produce proteins was reported about 75 years ago, only during the last 20 years has interest in this area increased and extensive industrial and academic research effort been under-

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1979

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Cited by 2 publications

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Functional properties of yeast grown on ethyl alcohol

Schnell¹,

Akin²

1979

J Americ Oil Chem Soc

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A new series of food ingredients, based on torula yeast (Candida utilis) grown on ethyl alcohol, offers unique functional properties and flavor effects in processed and fabricated foods. The new ingredients bind fat and water, act as emulsifiers, heighten meat, poultry, and seasoning flavors, improve texture of bakery products, and add crispness and tensile strength to wafers. At the same time, they contribute desirable nutrition to foods by increasing the quantity and improving the quality of protein in cereals.

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Functional properties of yeast grown on ethyl alcohol

Schnell¹,

Akin²

1979

J Americ Oil Chem Soc

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Batch kinetics and oxygen consumption ofCandida lipolytica 4-1 onn-alkanes

et al. 1974

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Single-Cell Proteins from Normal Paraffins

Abstract: ^Vlthough the utilization of ti-paraffins by microorganisms to produce proteins was reported about 75 years ago, only during the last 20 years has interest in this area increased and extensive industrial and academic research effort been under-

Cited by 2 publications

References 8 publications

Functional properties of yeast grown on ethyl alcohol

Functional properties of yeast grown on ethyl alcohol

Batch kinetics and oxygen consumption ofCandida lipolytica 4-1 onn-alkanes

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