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Nutritional Benefits of Single-Cell Proteins

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Single Cell Protein Production from Lignocellulosic Biomass

Part of the book series: SpringerBriefs in Molecular Science ((GREENCHEMIST))

Abstract

Factors—nutrient composition, amino acid profile, vitamin and nucleic acid content, palatability, allergies, gastrointestinal—which should be taken into consideration for the assessment of the nutritional value of single-cell proteins are presented in this chapter.

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Authors and Affiliations

  1. Pulp and Paper Consultant, Kanpur, India

    Pratima Bajpai

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  1. Pratima Bajpai
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Correspondence to Pratima Bajpai .

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Bajpai, P. (2017). Nutritional Benefits of Single-Cell Proteins. In: Single Cell Protein Production from Lignocellulosic Biomass. SpringerBriefs in Molecular Science(). Springer, Singapore. https://doi.org/10.1007/978-981-10-5873-8_8

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