Cargando…

Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta

Brewer’s spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize the nutritional characteristics of this by-product, in this study,...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cuomo, Francesca, Trivisonno, Maria Carmela, Iacovino, Silvio, Messia, Maria Cristina, Marconi, Emanuele
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909400/ https://www.ncbi.nlm.nih.gov/pubmed/35267275 http://dx.doi.org/10.3390/foods11050642

Ejemplares similares

Nutritional and Technological Quality of High Protein Pasta
por: Messia, Maria Cristina, et al.
Publicado: (2021)

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

Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta
por: Nocente, Francesca, et al.
Publicado: (2021)

Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta
por: Messia, Maria Cristina, et al.
Publicado: (2023)

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

Recovery of Polyphenols from Brewer’s Spent Grains
por: Birsan, Rares I., et al.
Publicado: (2019)

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

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

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

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

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread
por: Neylon, Emma, et al.
Publicado: (2021)

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)

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

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

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

Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet
por: Gutiérrez-Barrutia, María Belén, et al.
Publicado: (2022)

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

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

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

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

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

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)

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

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

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

Campaign education and communication to the potential consumers of brewers’ spent grain (BSG)-added food products as sustainable foods
por: Naibaho, Joncer, et al.
Publicado: (2023)

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

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)

Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with Trametes versicolor
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)

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

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

Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges
por: Nyhan, Laura, 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)

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

Fungal Biovalorization of a Brewing Industry Byproduct, Brewer’s Spent Grain: A Review
por: Marcus, Andrew, et al.
Publicado: (2021)

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)

Cannot write session to /tmp/vufind_sessions/sess_dfnfv4apti8804mbg3jl5cgkfg