[The procedure of debitterization of the residual brewer's yeast for human nutrition]
1990
Baras, J. (Tehnolosko metaluski fakultet, Beograd (Yugoslavia)) | Polic, M. (Jugoslovenski institut za tehnologiju mesa, Beograd (Yugoslavia))
On the basis of the results obtained it could be concluded that the process of debitterization influenced the reduction of essential amino acids, that is, it reduced to a certain degree, the nutritive value of proteins from the residual brewer's yeast. Therefore, from the aspect of utilization of the residual brewer's yeast in human alimentation and according to the results obtained it could be concluded that the best debitterizing agent is 1% water solution of sodiumtripolyphosphate.
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