Brewer's Spent Grain From By-Product to Health: A Rich Source of Functional Ingredients
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Elsevier
Reference46 articles.
1. Brewer's spent grain: generation, characteristics and potential applications;Mussatto;J Cereal Sci,2006
2. Rheological properties of wheat dough supplemented with functional by-products of food processing: brewer's spent grain and apple pomace;Ktenioudaki;J Food Eng,2013
3. Variability of brewers’ spent grain within a brewery;Santos;Food Chem,2003
4. Brewers’ spent grain: a r view with an emphasis on food and health;Lynch;J Inst Brew,2016
5. Fraction and characterisation of arabinoxylans from brewers’ spent grain and wheat bran;Mandalari;J Cereal Sci,2005
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Exploring the potential applications of biopeptides from seaweeds, insects, and food wastes: mechanisms, utilisation, and industry implications;International Journal of Food Science & Technology;2024-01-13
2. Brewer’s Spent Grain Enhanced the Recovery of Potential Probiotic Strains in Fermented Milk After Exposure to In Vitro-Simulated Gastrointestinal Conditions;Probiotics and Antimicrobial Proteins;2021-09-07
3. Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment;Journal of Food Science;2021-04-25
4. The Consumption of Healthy Grains;Innovative Processing Technologies for Healthy Grains;2020-12-11
5. Turning Apparent Waste into New Value: Up-Cycling Strategies Exemplified by Brewer’s Spent Grains (BSG);Current Nutraceuticals;2020-04-29
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