Extraction of valuable compounds from brewing residues: Malt rootlets, spent hops, and spent yeast
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference98 articles.
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3. Antihypertensive effect of spent brewer yeast peptide;Amorim;Process Biochemistry (Oxford, United Kingdom),2019
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2. Quality Characteristics of a Milk Alternative Made from Brewer’s Spent Yeast (Saccharomyces cerevisiae);Journal of the Korean Society of Food Science and Nutrition;2024-05-31
3. Harvesting bioactive peptides from sustainable protein sources: Unveiling technological and functional properties through in silico analyses;Food and Humanity;2024-05
4. Cereal By-Products Valorization in Bakery, Pastry, and Gastronomy Products Manufacturing;Exploring the World of Cereal Crops [Working Title];2024-04-16
5. Investigation of phenolic compounds recovery from brewery wastewater with coupled membrane and adsorption process;Journal of Environmental Chemical Engineering;2024-04
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