Variability of brewer’s spent grain within a brewery-Reference-Cited by-同舟云学术

Variability of brewer’s spent grain within a brewery

Published:2003-01 Issue:1 Volume:80 Page:17-21
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Santos M,Jiménez J.J,Bartolomé B,Gómez-Cordovés C,del Nozal M.J

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Barley spent grain: release of hydroxycinnamic acids (ferulic and p-coumaric acid) by commercial enzyme preparations;Bartolomé;Journal of the Science of Food and Agriculture,1999

2. Bartolomé B., Santos M., Jiménez, J. J., del Nozal M. J., & Gómez-Cordovés C. (2002). Pentoses and hydroxycinnamic acids in brewer's spent grain. Journal of Cereal Science.

3. Dietary fiber ingredients obtained by processing brewer's dried grain;Chaudhary;Journal of Food Science,1990

4. Chlorogenic acid and other cinnamates-nature, occurrence and dietary burden;Clifford;Journal of the Science of Food and Agriculture,1999

5. Evaluation of the yield of a strain of P. ostreatus grown in its initial phase on a cultivation medium of spent grain and wheat bran;Garcı́a;Alimentaria,2000

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