Cargando…

Recovery of Polyphenols from Brewer’s Spent Grains

The recovery of antioxidant polyphenols from light, dark and mix brewer’s spent grain (BSG) using conventional maceration, microwave and ultrasound assisted extraction was investigated. Total polyphenols were measured in the crude (60% acetone), liquor extracts (saponified with 0.75% NaOH) and in th...

Descripción completa

Detalles Bibliográficos
Autores principales:	Birsan, Rares I., Wilde, Peter, Waldron, Keith W., Rai, Dilip K.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769810/ https://www.ncbi.nlm.nih.gov/pubmed/31500308 http://dx.doi.org/10.3390/antiox8090380

Ejemplares similares

Anticholinesterase Activities of Different Solvent Extracts of Brewer’s Spent Grain
por: Birsan, Rares I., et al.
Publicado: (2021)

The role of microorganisms on biotransformation of brewers’ spent grain
por: Bianco, Angela, et al.
Publicado: (2020)

Optimization of bioprocesses with Brewers’ spent grain and Cellulomonas uda
por: Akermann, Alexander, et al.
Publicado: (2021)

Lignin from Brewers’ Spent Grain: Structural and Thermal Evaluations
por: Gbenebor, Oluwashina Philips, et al.
Publicado: (2023)

Brewer’s Spent Grains—Valuable Beer Industry By-Product
por: Jackowski, Mateusz, et al.
Publicado: (2020)

Butanol production from laccase-pretreated brewer’s spent grain
por: Giacobbe, Simona, et al.
Publicado: (2019)

Study of Brewer’s Spent Grain Environmentally Friendly Processing Ways
por: Kobelev, Konstantin V., et al.
Publicado: (2023)

Valorization of Brewers’ Spent Grain for the Production of Lipids by Oleaginous Yeast
por: Patel, Alok, et al.
Publicado: (2018)

Influence of Brewer’s Spent Grain Compounds on Glucose Metabolism Enzymes
por: Becker, Daniela, et al.
Publicado: (2021)

Water Ultrasound-Assisted Extraction of Polyphenol Compounds from Brewer’s Spent Grain: Kinetic Study, Extract Characterization, and Concentration
por: Alonso-Riaño, Patricia, et al.
Publicado: (2020)

Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains
por: Martín-García, Beatriz, et al.
Publicado: (2019)

Potential of Nanocellulose as a Dietary Fiber Isolated from Brewer’s Spent Grain
por: Morales-Juárez, Abraham Azael, et al.
Publicado: (2023)

Biosourced Disposable Trays Made of Brewer’s Spent Grain and Potato Starch
por: Ferreira, Ana M., et al.
Publicado: (2019)

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
por: Schettino, Rosa, et al.
Publicado: (2021)

The Use of Brewer’s Spent Grain after Beer Production for Energy Purposes
por: Głowacki, Szymon, et al.
Publicado: (2022)

The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain
por: Ramu Ganesan, Abirami, et al.
Publicado: (2023)

Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties
por: Naibaho, Joncer, et al.
Publicado: (2023)

Evaluation of brewers’ spent grain as a novel media for yeast growth
por: Cooray, Sachindra T., et al.
Publicado: (2017)

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain
por: Combest, Shannon, et al.
Publicado: (2018)

Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential
por: Lynch, Kieran M., et al.
Publicado: (2021)

Extraction of Antioxidant Phenolic Compounds from Brewer’s Spent Grain: Optimization and Kinetics Modeling
por: Carciochi, Ramiro A., et al.
Publicado: (2018)

In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains
por: Fărcaș, Anca Corina, et al.
Publicado: (2022)

Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains
por: Amoriello, Tiziana, et al.
Publicado: (2020)

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
por: Fărcaș, Anca Corina, et al.
Publicado: (2021)

Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with Trametes versicolor
por: Zeko-Pivač, Anđela, et al.
Publicado: (2022)

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein
por: Jaeger, Alice, et al.
Publicado: (2021)

The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives
por: Zeko-Pivač, Anđela, et al.
Publicado: (2022)

Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations
por: Devnani, Bhanu, et al.
Publicado: (2023)

Functional Properties of Brewer’s Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio
por: Jaeger, Alice, et al.
Publicado: (2023)

Enrichment and Assessment of the Contributions of the Major Polyphenols to the Total Antioxidant Activity of Onion Extracts: A Fractionation by Flash Chromatography Approach
por: Hossain, Mohammad B., et al.
Publicado: (2018)

Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread
por: Sahin, Aylin W., et al.
Publicado: (2021)

Production and characterization of biocontrol fertilizer from brewer’s spent grain via solid-state fermentation
por: Qiu, Lei, et al.
Publicado: (2019)

Data on the in-vitro digestibility of acid gels prepared from brewers’ spent grain protein isolates
por: Hellebois, Thierry, et al.
Publicado: (2021)

Increased Production of γ-Aminobutyric Acid from Brewer’s Spent Grain Through Bacillus Fermentation
por: Kim, Tao, et al.
Publicado: (2023)

Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta
por: Cuomo, Francesca, et al.
Publicado: (2022)

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread
por: Czubaszek, Anna, et al.
Publicado: (2022)

In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers’ Spent Grain
por: Gutierrez-Barrutia, Maria Belen, et al.
Publicado: (2022)

Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain
por: Baiano, Antonietta, et al.
Publicado: (2023)

Effect of Coffee Silver Skin and Brewers’ Spent Grain in the Control of Root-knot Nematodes
por: Thligene, N., et al.
Publicado: (2019)

Enhanced ethanol production from brewer's spent grain by a Fusarium oxysporum consolidated system
por: Xiros, Charilaos, et al.
Publicado: (2009)

Cannot write session to /tmp/vufind_sessions/sess_4de14o3m23a6d8ruof9sarmqgm