Results 21 to 30 of about 3,194 (225)

Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta

Food Structure, 2021
Abstract Upcycling and repurposing of side streams from food processing have become a necessity to merge our world into a more sustainable future. Brewers spent grain (BSG) is a highly abundant and nutrient rich by-product of the brewing industry. The aim of this study was to investigate the effect of fermentation on BSG (FBSG) while also examining ...
Emma Neylon, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin   +3 more
openaire   +2 more sources

Phytochemical Composition of Brewers’ Spent Grains [PDF]

Acta Universitatis Cibiniensis. Series E: Food Technology, 2020
Abstract Brewers’ spent grains (BSG) are the main waste product of the brewing industry, accounting for about 85% of the total waste materials. Their composition is different (due to various brewing technologies) but includes high levels of dietary fiber, proteins, essential amino acids, polyphenols, antioxidants, vitamins and fats.
Ivanova Kristina, Bakalov Ivan, Shopska Vesela, Nedyalkov Peter, Kostov Georgi   +4 more
openaire   +2 more sources

Chemical Composition of the Biomass of Saccharomyces cerevisiae - (Meyen ex E. C. Hansen, 1883) Yeast obtained from the Beer Manufacturing Process [PDF]

, 2017
Brewer's yeast was subjected to analytical studies to determine the chemical composition of its biomass. To this end, traditional methods of analysis were used to determine ribonucleic acid (RNA), mineral elements, amino acids and fatty acids.
Abatti, D. (Dirceu), Bertoldo, I. C. (Ivan), Onofre, S. B. (Sideney), Refosco, D. (Douglas)   +3 more
core   +2 more sources

Extracting Organic Compounds from Brewer's Spent Grain by Various Methods

Техника и технология пищевых производств, 2022
Brewer's spent grain is a brewing industry waste product that contains various valuable biologically active substances. However, polymers can complicate their extraction.
Irina N. Gribkova, Larisa N. Kharlamova, Elena M. Sevostianova, Irina V. Lazareva, Maxim A. Zakharov, Olga A. Borisenko   +5 more
doaj   +1 more source

Volarisation of Brewer’s spent grain for noodles preparation and its potential assessment against obesity [PDF]

, 2023
Brewer's spent grain is the most prevalent low-cost by-product of brewing industry, contributing to about 85% of all by-products produced. It is of interest for food industry applications because of its high nutritional value (fibres, protein and ...
Anisha, Anisha, Elobeid, Tahra, Esatbeyoglu, Tuba, Kaur, Jasjit, Kaushik, Deepika, Khan, Mohammad Rizwan, Kumar, Ashwani, Kumar, Mukul, Oz, Fatih, Proestos, Charalampos   +9 more
core   +2 more sources

Adsorption kinetics of Cr(VI) ions onto biochar from brewer’s spent grain [PDF]

Acta Periodica Technologica, 2019
In this paper adsorption kinetic of Cr(VI) ions onto biochar from brewer’s spent grain was studied. The same study was performed on biochar activated by KOH and H3PO4.
Kukić Dragana V., Vasić Vesna M., Panić Sanja N., Radosavljević Miloš S., Šćiban Marina B., Prodanović Jelena M., Blagojev Nevena T., Pejin Jelena D.   +7 more
doaj   +1 more source

Physiochemical Characterization of the Brewers\u27 Spent Grain from a Brewery Located in the Southwestern Region of Paraná - Brazil [PDF]

, 2018
Brewers\u27 spent grain is a by-product generated in the production process of breweries formed by the solid part obtained from the wort filtration before boiling.
Abatti, D. (Dirceu), Bertoldo, I. C. (Ivan), Onofre, S. B. (Sideney), Refosco, D. (Douglas)   +3 more
core   +3 more sources

Recovery of Polyphenols from Brewer’s Spent Grains [PDF]

Antioxidants, 2019
The recovery of antioxidant polyphenols from light, dark and mix brewer’s spent grain (BSG) using conventional maceration, microwave and ultrasound assisted extraction was investigated. Total polyphenols were measured in the crude (60% acetone), liquor extracts (saponified with 0.75% NaOH) and in their acidified ethyl acetate (EtOAc) partitioned ...
Rares I. Birsan, Peter Wilde, Keith W. Waldron, Dilip K. Rai   +3 more
openaire   +5 more sources

Solid-state fermentation of brewer's spent grain for xylanolytic enzymes production by Penicillium janczewskii and analyses of the fermented substrate

Bioscience Journal, 2015
In recent decades, increasing interest has been devoted to xylanolytic enzymes due to their potential use in many industrial processes. This study describes the production of xylanase, β-xylosidase and α-L-arabinofuranosidase, belonging to the ...
César Rafael Fanchini Terrasan, Eleonora Cano Carmona   +1 more
doaj   +3 more sources

Analysis of Drying of Brewers’ Spent Grain [PDF]

The 2nd International Research Conference on Sustainable Energy, Engineering, Materials and Environment, 2018
Brewing industry generates a main residue, brewers’ spent grain (BSG), which has good properties both for use in animal consumption and for thermal use, but contains a very high content of moisture (20–25% dry matter content), so that its elimination or treatment should be immediate, since it can cause degeneration problems of the product.
José Ignacio Arranz, María Teresa Miranda, Francisco José Sepúlveda, Irene Montero, Carmen Victoria Rojas   +4 more
openaire   +2 more sources