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

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

Published Online: 7 MAY 2008

DOI: 10.1002/9783527620999.ch6j

Biotechnology Set, Second Edition

Biotechnology Set, Second Edition

How to Cite

Scrimshaw, N. S. and Murray, E. B. (2001) Nutritional Value and Safety of “Single Cell Protein”, in Biotechnology Set, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620999.ch6j

Editor Information

  1. 2

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-4400 Münster

  2. 3

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

Author Information

  1. Boston, MA 02114–0500, USA

Publication History

  1. Published Online: 7 MAY 2008
  2. Published Print: 10 MAY 2001

ISBN Information

Print ISBN: 9783527257621

Online ISBN: 9783527620999

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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