Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

Brewers’ spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with Lactiplantibacillus plantarum PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta which can be labeled as “high fiber” and “source of protein”...

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Detalles Bibliográficos
Autores principales: Schettino, Rosa, Verni, Michela, Acin-Albiac, Marta, Vincentini, Olimpia, Krona, Annika, Knaapila, Antti, Cagno, Raffaella Di, Gobbetti, Marco, Rizzello, Carlo Giuseppe, Coda, Rossana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151577/
https://www.ncbi.nlm.nih.gov/pubmed/34067199
http://dx.doi.org/10.3390/antiox10050742

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151577/
https://www.ncbi.nlm.nih.gov/pubmed/34067199
http://dx.doi.org/10.3390/antiox10050742

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