Protein production from brewer’s spent grain via wet fractionation: process optimization and techno-economic analysis-Reference-Cited by-同舟云学术

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Protein production from brewer’s spent grain via wet fractionation: process optimization and techno-economic analysis

Published:2021-03 Issue: Volume:126 Page:234-244
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

He Yanhong,Kuhn David D.,O'Keefe Sean F.,Ogejo Jactone Arogo,Fraguas Cristina Fernández,Wang Hengjian,Huang Haibo

Funder

Southern SARE

Virginia Agricultural Experiment Station, Virginia Polytechnic Institute and State University

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference52 articles.

1. Official Methods of Analysis;AOAC,2000

2. Neutral Detergent Fiber Method (A200);ANKOM,2017

3. Fish Meal Price;YCharts,2019

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

5. Extension, University of Missouri;Anon,2020

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1. Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties;Food and Bioproducts Processing;2024-09

2. Comparative study on composition and functional properties of brewer’s spent grain proteins precipitated by citric acid and hydrochloric acid;Food Chemistry;2024-07

3. Protease hydrolysed brewers’ spent grain bioactive extracts for applications in human health;Systems Microbiology and Biomanufacturing;2024-03-25

4. Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol;Journal of the Science of Food and Agriculture;2024-02-20

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