Valorisation of waste from brewing industry

dc.contributor.author	ȚĂRNĂ, Ruslan
dc.date.accessioned	2022-11-10T08:29:02Z
dc.date.available	2022-11-10T08:29:02Z
dc.date.issued	2022
dc.identifier.citation	CATARAGA, Ivan, COȘELEVA, Olga, EREMIA, Nicolaie et al. Valorisation of waste from brewing industry. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 36. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21643
dc.description.abstract	In this study it is researched the valorisation of brewery waste yeast. Yeast is a natural food supplement, rich in protein, amino acids, water-soluble vitamins (thiamine, riboflavin, niacin, folic acid, vitamin B12 and pyridoxine). It can serve as a valuable raw material in various fields of application, such as: medicine, bakery, cosmetology, feed for birds and animals, land fertilizer, as well as energy production. The presented work deals with the methods of yeast drying.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	brewery waste	en_US
dc.subject	kieselguhr	en_US
dc.subject	yeast drying	en_US
dc.subject	sludge	en_US
dc.subject	drying installations	en_US
dc.title	Valorisation of waste from brewing industry	en_US
dc.type	Article	en_US