On Folates in Yeasts -Exploring Yeasts as Vehicles for Biofortification of Folates in Food
Doctoral thesis, 2008
yeast
B vitamin
biofortification
bread
indigenous food
Saccharomyces cerevisiae
folic acid
fermented food
togwa
Folate
Author
Sofia Hjortmo
Chalmers, Chemical and Biological Engineering, Life Sciences
Inherent biodiversity of folate content and composition in yeasts
Trends in Food Science and Technology,;Vol. 16(2005)p. 311-316
Journal article
Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae
International Journal of Food Microbiology,;Vol. 123(2008)p. 93-100
Journal article
Characterization and quantification of folates produced by yeast strains isolated from kefir granules
European Food Research and Technology,;Vol. 223(2006)p. 633-637
Journal article
Production of folates by yeasts in Tanzanian fermented togwa
FEMS Yeast Research,;Vol. 8(2008)p. 781-787
Journal article
Biofortification of folates in white wheat bread by selection of yeast strain and process
International Journal of Food Microbiology,;Vol. 127(2008)p. 32-36
Journal article
Subject Categories
Industrial Biotechnology
Food Engineering
Other Industrial Biotechnology
ISBN
978-91-7385-201-2
Doktorsavhandlingar vid Chalmers tekniska högskola. Ny serie: 2882
KB-salen, kemihuset
Opponent: Professor Johannes H de Winde, Department of Biotechnology, Delft University of Technology, The Netherlands