Soluble protein isolate from brewing by‐product (trub) using the Box‐Behnken design-Reference-Cited by-同舟云学术

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Soluble protein isolate from brewing by‐product (trub) using the Box‐Behnken design

Published:2021-08-18 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Saraiva Bianka Rocha¹^ORCID,Anjo Fernando Antônio¹^ORCID,Vital Ana Carolina Pelaes²^ORCID,Matumoto‐Pintro Paula Toshimi¹²³^ORCID

Affiliation:

1. Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil

2. Programa de Pós‐Graduação em Zootecnia Universidade Estadual de Maringá Maringá Brazil

3. Departamento de Agronomia Universidade Estadual de Maringá Maringá Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15871

Reference68 articles.

1. Physicochemical and functional properties of barley β-glucan as affected by different extraction procedures

2. The performance of pigs at different phases of growth on sun‐dried brewers spent grain;Amoah K. O.;Livestock Research for Rural Development,2017

3. Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system

4. Pressurized hot water extraction of β-glucans from waxy barley

5. Response surface methodology (RSM) as a tool for optimization in analytical chemistry

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1. High-power ultrasound as a trigger for extraction of proteins from brewery waste: optimization and techno-functional properties;Biomass Conversion and Biorefinery;2024-09-05

2. Optimization and Characterization of Protein Extraction from Asparagus Leafy By-Products;Foods;2024-03-15

3. Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol;Journal of the Science of Food and Agriculture;2024-02-20

4. Functional, thermal, bioactive and antihypertensive properties of hot trub derived from brewing waste as an alternative source of protein;Food Hydrocolloids;2024-01

5. Current strategies for the management of valuable compounds from hops waste for a circular economy;Food Chemistry: X;2023-10

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