6. Nutritional Value and Safety of “Single Cell Protein”

  1. Prof. Dr. H.-J. Rehm2,
  2. Dr. G. Reed3
  1. Nevin S. Scrimshaw,
  2. Edwina B. Murray

Published Online: 4 MAR 2008

DOI: 10.1002/9783527620920.ch6

Book Title

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Additional Information

How to Cite

Scrimshaw, N. S. and Murray, E. B. (2008) Nutritional Value and Safety of “Single Cell Protein”, in Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620920.ch6

Editor Information

  1. 2

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-48149 Münster

  2. 3

    2131 N. Summit Ave., Appartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. Boston, MA 02114–0500, USA

Publication History

  1. Published Online: 4 MAR 2008
  2. Published Print: 10 AUG 1995

ISBN Information

Print ISBN: 9783527283194

Online ISBN: 9783527620920

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CHAPTER TOOLS

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Keywords:

  • microbial;
  • pyrimidines;
  • cytoplasm;
  • mycelia;
  • hydrocarbon

Summary

This chapter contains sections titled:

  • Introduction

  • Nutritional Value

  • Biochemical and Metabolic Parameters

  • Food Use

  • Safety for Animal and Human Consumption

  • Clinical Tolerance Studies of SCPs

  • Laboratory Evidence of Intolerance as an Allergic Phenomenon

  • Nucleic Acid Limitations for Human

  • Historical Comment

  • Summary

  • References

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