Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products-Reference-Cited by-同舟云学术

Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products

Published:2022-06 Issue:1 Volume:2 Page:100052
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Thai Sandy,Avena-Bustillos Roberto J.,Alves Priscila,Pan James,Osorio-Ruiz Alex,Miller Jackie,Tam Christina^ORCID,Rolston Matthew R.,Teran-Cabanillas Eli^ORCID,Yokoyama Wallace H.,McHugh Tara H.

Funder

National Institute of Food and Agriculture

Small Business Innovation Research

U.S. Department of Agriculture

Publisher

Elsevier BV

Reference59 articles.

1. The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed;Adu;Journal of Food Science and Technology,2015

2. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack;Ainsworth;Journal of Food Engineering,2007

3. Brewer's spent grain: a review of its potentials and applications;Aliyu;Afr. J. Biotechnol.,2011

4. Bioactive compounds from brewer's spent grain: phenolic compounds, fatty acids and in vitro antioxidant capacity;Almeida;Acta Scientiarum. Technology.,2017

5. Gómez-Cordovés, C. Pentoses and hydroxycinnamic acids in brewers’ spent grain;Bartolomé;Journal of Cereal Science,2002

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1. Valorisation of Brewer’s Spent Grain: Lignocellulosic Fractionation and its Potential for Polymer and Composite Material Applications;Chemistry Africa;2024-04-27

2. Upcycling Romaine lettuce outer leaves by infrared blanching and hot air drying;Journal of Food Science;2024-02-19

3. Analysis of drying kinetic of brewer´s spent grains: effect of the temperature on the physical properties and the content of bioactive compounds;Vitae;2023-08-11

4. Spent Grain: A Functional Ingredient for Food Applications;Foods;2023-04-04

5. Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain;Foods;2023-02-15