High-power ultrasound as a trigger for extraction of proteins from brewery waste: optimization and techno-functional properties
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13399-024-06109-9.pdf
Reference31 articles.
1. Vieira MC, Brandelli A, Thys RCS (2022) Evaluation of the technological functional properties and antioxidant activity of protein hydrolysate obtained from brewers’ spent grain. J Food Process Preserv. https://doi.org/10.1111/jfpp.16638
2. Santos LG, Martins VG (2024) Functional, thermal, bioactive and antihypertensive properties of hot trub derived from brewing waste as an alternative source of protein. Food Hydrocoll 146. https://doi.org/10.1016/j.foodhyd.2023.109292
3. Pereira CG, de Castro Moreira RE, Afonso PA, et al (2024) Plant-based products: analysis of international regulations and strategies used for designation and labeling in Brazil. LWT 115980. https://doi.org/10.1016/j.lwt.2024.115980
4. Paula M, Latorres JM, Martins VG (2023) Potential valorization opportunities for Brewer’s spent grain. Eur Food Res Technol 249:2471–2483. https://doi.org/10.1007/s00217-023-04313-x
5. Rodriguez LM, Camina JL, Borroni V, Pérez EE (2023) Protein recovery from brewery solid wastes. Food Chem 407. https://doi.org/10.1016/j.foodchem.2022.134810
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