Enzymatic Hydrolysis of Brewers’ Spent Grain Proteins and Technofunctional Properties of the Resulting Hydrolysates
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf071793c
Reference31 articles.
1. Brewers' spent grain: generation, characteristics and potential applications
2. Barley spent grain: release of hydroxycinnamic acids (ferulic andp-coumaric acids) by commercial enzyme preparations
3. Mono- and dimeric ferulic acid release from brewer's spent grain by fungal feruloyl esterases
4. Enzymatic hydrolysis of beer brewers' spent grain and the influence of pretreatments
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