Characterization of Lipids and Lignans in Brewer’s Spent Grain and Its Enzymatically Extracted Fraction-Reference-Cited by-同舟云学术

Characterization of Lipids and Lignans in Brewer’s Spent Grain and Its Enzymatically Extracted Fraction

Published:2012-09-20 Issue:39 Volume:60 Page:9910-9917
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Niemi Piritta¹,Tamminen Tarja¹,Smeds Annika²,Viljanen Kaarina¹,Ohra-aho Taina¹,Holopainen-Mantila Ulla¹,Faulds Craig B.¹,Poutanen Kaisa¹,Buchert Johanna¹

Affiliation:

1. Bio and Process Technology, VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Espoo, Finland

2. Laboratory of Wood and Paper Chemistry, Process Chemistry Centre, Åbo Akademi University, Porthansgatan 3, FI-20500, Turku, Finland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf302684x

Reference44 articles.

1. Effect of pH on the Solubilization of Brewers’ Spent Grain by Microbial Carbohydrases and Proteases

2. Hydrolysis of Brewers' Spent Grain by Carbohydrate Degrading Enzymes

3. Chemical characterization and liberation of pentose sugars from brewer's spent grain

4. Comparison of Two Posthydrolysis Processes of Brewery's Spent Grain Autohydrolysis Liquor to Produce a Pentose-Containing Culture Medium

5. Production of oligosaccharides by autohydrolysis of brewery's spent grain

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