Palavra-chave: SACCHAROMICES SP

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