Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain
Author:
Funder
Junta de Castilla y Leon Consejeria de Educacion
State Agency of Research
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Production of amino and organic acids from protein using sub-critical water technology;Abdelmoez;International Journal of Chemical Reactor Engineering,2013
2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979
3. Water ultrasound-assisted extraction of polyphenol compounds from brewer’s spent grain: Kinetic study, extract characterization, and concentration;Alonso-Riaño;Antioxidants,2020
4. AOAC Official Method 982 (1982). 30 Protein Efficiency Ratio Calculation Method First Action. 3–9.
5. Effect of protein during hydrothermal carbonization of brewer’s spent grain;Arauzo;Bioresource Technology,2019
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