Extrusion of brewers' spent grains and application in the production of functional food. Characteristics of spent grains and optimization of extrusion-Reference-Cited by-同舟云学术

Extrusion of brewers' spent grains and application in the production of functional food. Characteristics of spent grains and optimization of extrusion

Published:2017-08-15 Issue:4 Volume:123 Page:544-552
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Ivanova Kristina¹,Denkova Rositsa²,Kostov Georgi³,Petrova Todorka⁴,Bakalov Ivan⁴,Ruscova Milena⁴,Penov Nikolay¹

Affiliation:

1. Department of Canning and Refrigeration Technology; University of Food Technologies; Plovdiv Bulgaria

2. Department of Biochemistry and Molecular Biology; University of Food Technologies; Plovdiv Bulgaria

3. Department of Wine and Beer Technology; University of Food Technologies; Plovdiv Bulgaria

4. Food Research and Development Institute; Agricultural Academy; Plovdiv Bulgaria

Publisher

Wiley

Subject

Food Science

Reference33 articles.

1. Brewers' spent grain: Generation, characteristics and potential applications;Mussato;J. Cereal Sci.,2006

2. Variability of brewers' spent grain within a brewery;Santos;Food Chem.,2003

3. Development of a functional germinated barley foodstuff from brewers' spent grain for the treatment of ulcerative colitis;Kanauchi;J. Am. Soc. Brew. Chem.,2001

4. Acid hydrolysis and fermentation of brewers' spent grain to produce xylitol;Mussatto;J. Sci. Food Agric.,2005

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