Sustainable production of low molecular weight phenolic compounds from Belgian Brewers' spent grain-Reference-Cited by-同舟云学术

Sustainable production of low molecular weight phenolic compounds from Belgian Brewers' spent grain

Published:2022-02 Issue: Volume:17 Page:100964
ISSN:2589-014X
Container-title:Bioresource Technology Reports
language:en
Short-container-title:Bioresource Technology Reports

Author:

Zago E.,Tillier C.,De Leener G.,Nandasiri R.,Delporte C.,Bernaerts K.V.,Shavandi A.

Funder

Université Libre de Bruxelles

Horizon 2020 Framework Programme

H2020 Marie Skłodowska-Curie Actions

Horizon 2020

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering,Bioengineering

Reference50 articles.

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3. Green Extraction Methods for Polyphenols from Plant Matrices and their Byproducts: a Review;Ameer;Compr. Rev. Food Sci. Food Saf.,2017

4. Optimization of extraction conditions to improve phenolic content and in vitro antioxidant activity in Craft Brewers' Spent grain using response surface methodology (RSM);Andres;Foods,2020

5. Structural characterization of lignin: a potential source of antioxidants guaiacol and 4-vinylguaiacol;Azadfar;Int. J. Biol. Macromol.,2015

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1. 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

2. Valorization of phenolic compounds from brewery wastewater: Performances assessment of ultrafiltration and nanofiltration process with application of HPLC coupled with antioxidant analysis tool;Chemical Engineering Journal;2023-11

3. Combinations of Spent Grains as Sources of Valuable Compounds with Highly Valuable Functional and Microbial Properties;Sustainability;2023-10-23

4. Study of Brewer’s Spent Grain Environmentally Friendly Processing Ways;Molecules;2023-06-05

5. Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties;Food Bioscience;2023-06