Study of Brewer’s Spent Grain Environmentally Friendly Processing Ways [PDF]
Molecules, 2023 Background: This article is devoted to the study of the effect of electrochemically activated water (catholyte with pH 9.3) on organic compounds of the plant matrix of brewer’s spent grain in order to extract various compounds from it.
Konstantin V. Kobelev +7 more
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Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread [PDF]
Molecules, 2022 This study was undertaken to determine the effect of the partial replacement of wheat flour (WF) with barley brewer’s spent grain (BBSG) and barley-buckwheat brewer’s spent grain (BBSG + B) on dough quality and bread properties, including nutritional ...
Anna Czubaszek +3 more
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Extraction Techniques for Brewer’s Spent Grain Protein: A Comparative Review of Efficiency, Purity, and Functionality [PDF]
FoodsBrewer’s spent grain (BSG), the primary by-product of beer production, represents a promising and sustainable source of plant-based protein. This review provides a comprehensive overview of extraction techniques for brewer’s spent grain protein (BSGP ...
Haocheng Tong +7 more
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Anticholinesterase Activities of Different Solvent Extracts of Brewer’s Spent Grain [PDF]
Foods, 2021 Cholinesterases, involved in acetylcholine catabolism in the central and peripheral nervous system, have been strongly linked with neurodegenerative diseases. Current therapeutic approaches using synthetic drugs present several side effects. Hence, there
Rares I. Birsan +3 more
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Journal of the Saudi Society of Agricultural Sciences, 2018 Brewer’s spent grain represents approximately 85% of the by-products generated by the beer industry. It is acidic and rich in organic matter and nutrients. In Egypt, spent grain has no value and is available at no cost all year.
Emad F. Aboukila +4 more
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In Situ Inactivation of Selected Bacillus Strains in Brewer’s Spent Grain during Fermentation by Lactococcus lactis ATCC 11454—The Possibility of Post-Production Residues Management [PDF]
Foods, 2023 The safety and quality of post-production residues is essential before they can be reused. Both to explore the possibility of reuse as a fermentation medium and the context of pathogens’ inactivation, the research aimed to characterize the fermentation ...
Patryk Pokorski, Monika Trząskowska
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Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet [PDF]
Foods, 2022 This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodology was used to
María Belén Gutiérrez-Barrutia +3 more
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The variability of physico-chemical properties of brewery spent grain from 8 different breweries
Heliyon, 2021 This research aimed to identify the differences in brewer's spent grains, which were collected from eight breweries for their physicochemical properties.
Joncer Naibaho, Małgorzata Korzeniowska
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The Role of Malting and Brewer’s Spent Grain in Sustainable Cereal Utilization [PDF]
FoodsMalting is a sustainable, low-cost, and adaptable technique that enhances the nutritional and functional value of cereals while contributing to waste reduction, improved food safety, and the valorization of brewing by-products such as brewers’ spent ...
Szintia Jevcsák +4 more
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Nutritional Value of Brewer’s Spent Grain and Consumer Acceptance of Its Value-Added Food Products [PDF]
FoodsBrewer’s spent grain (BSG), a byproduct of the brewing process, offers a sustainable alternative applicable to human nutrition. The nutritional composition, health advantages, and value-added uses of BSG in diverse food items, including snacks, bread ...
Victoria Eche +2 more
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