Application of a novel microwave energy treatment on brewers’ spent grain (BSG): Effect on its functionality and chemical characteristics-Reference-Cited by-同舟云学术

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Application of a novel microwave energy treatment on brewers’ spent grain (BSG): Effect on its functionality and chemical characteristics

Published:2021-06 Issue: Volume:346 Page:128935
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Patrignani Mariela,Brantsen Julia F.,Awika Joseph M.,Conforti Paula A.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Ministerio de Ciencia, Tecnología e Innovación Productiva

Texas AgriLife Research

Fulbright Association

Universidad Nacional de La Plata

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Sequence-specific determination of protein and peptide concentrations by absorbance at 205 nm: Sequence-specific protein concentration at 205 nm;Anthis;Protein Science,2013

2. High-amylose resistant starch as a functional ingredient in breads: A technological and microstructural approach;Arp;Food and Bioprocess Technology,2018

3. Factors affecting fracture properties of short-dough biscuits;Baltsavias;Journal of Texture Studies,1997

4. Low molecular weight melanoidins in coffee brew;Bekedam;Journal of Agricultural and Food Chemistry,2008

5. Basic structure of melanoidins formed in the maillard reaction of 3-deoxyglucosone and γ-aminobutyric acid;Bruhns;Journal of Agricultural and Food Chemistry,2019

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1. Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns;Food Research International;2024-11

2. Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing;Food Chemistry;2024-08

3. Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile;Food Chemistry;2024-06

4. Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread;Foods;2024-02-01

5. Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning;Innovative Food Science & Emerging Technologies;2024-01

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