All-around characterization of brewers’ spent grain-Reference-Cited by-同舟云学术

All-around characterization of brewers’ spent grain

Published:2021-09-04 Issue:12 Volume:247 Page:3013-3021
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Castro Luiz Eduardo Nochi^ORCID,Colpini Leda Maria Saragiotto^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-021-03860-5.pdf

Reference60 articles.

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2. Yu W, Zou W, Dhital S, Wu P, Gidley MJ, Fox GP, Gilbert RG (2018) The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour. Food Chem 241:493–501. https://doi.org/10.1016/j.foodchem.2017.09.021

3. Sganzerla WG, Zabot GL, Torres-Mayanga PC, Buller LS, Mussatto SI, Forster-Carneiro T (2021) Techno-economic assessment of subcritical water hydrolysis process for sugars production from brewer’s spent grains. Ind Crop Prod 171:113836. https://doi.org/10.1016/j.indcrop.2021.113836

4. Barth-HaasGroup (2019) The Barth Report. Joh. Barth & Sohn GmbH & Co KG. https://www.barthhaas.com/fileadmin/user_upload/news/2019-07-23/barthreport20182019en.pdf. Acessed 20 June 2021

5. Ryan R (2014) Safety of food and beverages: alcoholic beverages. Enc Food Saf. https://doi.org/10.1016/b978-0-12-378612-8.00432-7

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