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090			_aB-15141
245	1	0	_aSystems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients
490	0		_vMicrobial Production of Food Ingredients, Enzymes and Nutraceuticals, p.42-80, 2013
520	3		_aThis chapter describes the use of the systems biology tool box in the production of food and food ingredients based on yeast fermentation. Challenges and possibilities of the application of systems biology are described in relation to the production of yeast fermented food and to novel production of food ingredients and nutraceuticals based on yeast fermentation. While brewer's yeast remains the main and best characterized microorganism used for food and beverage production, the chapter also describes how systems biology tools can be valuable in the implementation of novel cell factories for food ingredients using so-called non-conventional yeasts.
650	1	4	_aANTIOXIDANTS
650	1	4	_aFLAVOURS
650	1	4	_aFUNCTIONAL COLOURS
650	1	4	_aWINE AND BEER
650	1	4	_aYEAST BIOTECHNOLOGY
700	1	2	_aMapelli, V.
700	1	2	_aFranzén, C.J.
700	1	2	_aOlsson, L.
856	4	0	_uhttps://drive.google.com/file/d/1zATpzdXr3e5Hzvukh7-Ox1OEWmamBkpp/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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