Valorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis-Reference-Cited by-同舟云学术

Valorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis

Published:2022-12 Issue: Volume:396 Page:133493
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alonso-Riaño Patricia,Melgosa Rodrigo,Trigueros Ester,Illera Alba Ester,Beltrán Sagrario,Sanz M. Teresa

Funder

Junta de Castilla y Leon Consejeria de Educacion

European Regional Development Fund

Agencia Estatal de Investigacion

European Social Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain;Alonso-Riaño;Food Chemistry,2021

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. (1997). Tittle Fatty acids in oils and fats. Preparation of methyl esters boron trifluoride method AOAC 969.33-1969(1997), Fatty acids in oils and fats. 1969, 1997.

5. Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain;Arshadi;Green Chemistry,2016

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