Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.-Reference-Cited by-同舟云学术

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Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.

Published:2024-03 Issue: Volume:364 Page:111796
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Santos M.V.,Ranalli N.,Orjuela-Palacio J.,Zaritzky N.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Moisture sorption isotherm characteristics of food products: a review;Al-Muhtaseb;Food Bioprod. Process.,2002

2. Analysis of drying of brewers' spent grain;Arranz;Proceedings,2018

3. Water Activity in Foods: Fundamentals and Applications;Barbosa-Cánovas,2020

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensm. Wiss. Technology – LWT Food Science Techonology,1995

5. Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll;Byrne;Food Microbiol.,2006

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