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Article: Yeast extracts inhibit lipid oxidation in cooked beef patties.
- Article from:
- Emerging Food R&D Report
- Article date:
- October 1, 2004
CopyrightCOPYRIGHT 2004 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Many proteins and protein hydrolysates possess antioxidant activity in food model systems. As you may know, yeast extract is the common name for yeast autolysates. These are concentrations of yeast cells that are allowed to die and break up. When this happens, the yeasts' digestive enzymes break their proteins down into simpler compounds.
Yeast autolysates are used in Vegemite, Marmite and Cenovis, three spreads that are popular in Australia, the United Kingdom and Switzerland. Autolyzed yeast extract is also the primary source of monosodium glutamate. Yeast extract is a good source of vitamin B12.
Yeast extracts are natural ingredients that are enjoying ...