Palavra-chave: SACCHAROMICES SP

MIXTURE DESIGN HYDROPHOBIC PEPTIDES MEMBRANE FRACTIONATION FOOD PROTEIN HYDROLYSATES MEMBRANE SEAPRATION TECHNOLOGY ULTRAFILTRATION PROTEIN HYDROLISIS MICROPARTICLES OXIDATION STABILITY YEAST PEPTIDES FOOD EMULSIONS ALTERNATIVE SOURCES OF PROTEIN YEASTS BY-PRODUCTS YEASTS PEPTIDES PROTEOLYSIS