%0 Journal Article
%T Preparation and characteristics of beta-glucan concentrate from brewer's yeast as the additive substance in foods
%A M¨¢ria Kov¨¢£¿ov¨¢
%A Ladislav Dodok
%A Livia £¿ofajov¨¢
%A £¿ubom¨ªr Miku£¿
%J Potravinarstvo : Scientific Journal for Food Industry
%D 2013
%I Association HACCP Consulting
%R 10.5219/258
%X The brewer¡és yeast was used for preparation of concentrate with content of ¦Â-glucan. Hot water extraction (100¡ãC, 5 hours) and subsequently an alkaline extraction of sediment using 1 M NaOH at 90¡ãC for
%K Saccharomyces cerevisiae
%K brewer's yeast
%K ¦Â-glucan
%K antioxidative activity
%U http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/258