Water sorption properties of brewer's spent grain: A study aimed at its stabilization for further conversion into value-added products
Author:
Publisher
Elsevier BV
Subject
Waste Management and Disposal,Agronomy and Crop Science,Renewable Energy, Sustainability and the Environment,Forestry
Reference71 articles.
1. Rapid discrimination of beer based on quantitative aroma determination using colorimetric sensor array;Yang;Food Chem.,2021
2. Sustainable valorisation pathways mitigating environmental pollution from brewers' spent grains;Kavalopoulos;Environ. Pollut.,2021
3. Brewer's spent grains-based biorefineries: a critical review;Pabbathi;Fuel,2022
4. Potential applications of brewery spent grain: critical an overview;Bachmann;J. Environ. Chem. Eng.,2022
5. Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction;Li;Lebensm. Wiss. Technol.,2021
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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. Thermodynamic approach on water vapor sorption of Curcuma longa L. flour;LWT;2024-08
3. Catalytic pyrolysis of brewer's spent grain in spouted bed reactor using calcium oxide for upgrading oil;Journal of the Energy Institute;2024-06
4. Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.;Journal of Food Engineering;2024-03
5. Water desorption isotherms and thermodynamic properties of Ora-pro-nóbis (Pereskia aculeata Miller);LWT;2024-02
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