Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges-Reference-Cited by-同舟云学术

Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges

Published:2023-07-10 Issue:28 Volume:71 Page:10543-10564
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nyhan Laura¹,Sahin Aylin W.¹,Schmitz Harold H.²^ORCID,Siegel Justin B.³⁴⁵,Arendt Elke K.¹⁶^ORCID

Affiliation:

1. School of Food and Nutritional Sciences, University College Cork, T12K8AF Cork, Ireland

2. Graduate School of Management, University of California, Davis, Davis, California 95616, United States

3. Genome Center, University of California, Davis, Davis, California 95616, United States

4. Chemistry Department, University of California, Davis, Davis, California 95616, United States

5. Department of Biochemistry and Molecular Medicine, University of California, Sacramento, Sacramento, California 96516, United States

6. APC Microbiome Institute, University College Cork, T12YT20 Cork, Ireland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02489

Reference175 articles.

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3. Understanding Food Loss and Waste—Why Are We Losing and Wasting Food?

4. Food Waste to Energy: An Overview of Sustainable Approaches for Food Waste Management and Nutrient Recycling

5. Reducing Food Loss and Waste to Enhance Food Security and Environmental Sustainability

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