Journal Article10.1016/S0308-8146(02)00229-7
Variability of brewer's spent grain within a brewery
316
TL;DR: In this paper, the variability in composition (moisture, protein, fat, ash and total phenolics) of eight lots of spent grain supplied by a brewery was investigated.
read more
About: This article is published in Food Chemistry. The article was published on 01 Jan 2003. The article focuses on the topics: Brewing.
read more
Chat with Paper
AI Agents for this Paper
Find similar papers on Google Scholar, PubMed and Arxiv
Write a critical review of this paper
Analyze citations of this paper to find unaddressed research gaps
Citations
Brewers' spent grain : generation, characteristics and potential applications
TL;DR: In this paper, the main characteristics and potential applications of spent grain are reviewed focussing on these alternative uses of this agro-industrial byproduct as a raw material in foods, in energy production and in biotechnological processes.
1K
Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products.
TL;DR: This review summarizes and integrates barley grain with respect to nutritional, functional, and compositional changes that take place during malting and brewing and explores in-depth the several by-products obtained after brewing and their potential for various food applications.
Brewer’s spent grain: A review of its potentials and applications
Salihu Aliyu,Muntari Bala +1 more
TL;DR: This article intends to review some of the products that can be realized from BSG and to stimulate researchers to explore further, especially in developing new value-added products.
The effects of malting and mashing on barley protein extractability
TL;DR: In this paper, the authors extract proteins from unmalted and malted barley and in brewers' spent grain (BSG) obtained after mashing and compare their differential extractability in different media and characterised by SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and high-performance liquid chromatography (HPLC).
240
Chemical characterization and liberation of pentose sugars from brewer's spent grain
TL;DR: In this article, the chemical composition of brewer's spent grain (BSG) generated from a process using 100% malted barley was investigated, which is mainly composed of (g kg−1) hemicellulose (284), lignin (278), cellulose (168), protein (152.5), but it also contains extractives and ashes in smaller proportions.
223
References
•Journal Article
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
TL;DR: In this paper, the use of Folin-Ciocalteu reagent rather than the FolinDenis reagent, gallic acid as a reference standard, and a more reproducible time-temperature color development period was investigated.
23.6K
Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden
TL;DR: This article defined the range of forms in which cinnamates (p-coumarates, caffeates, ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic chlorogenic acids and close allies, (ii) other esters, amides and glycosides, and transformation products formed during processing.
1.3K
Hairy plant polysaccharides: a close shave with microbial esterases
TL;DR: This enzyme tool kit has evolved in some micro-organisms to unlock even the most recalcitrant plant cell walls, given time and suitable conditions.
•Book
Handbook of brewing
William A. Hardwick
- 01 Jan 1995
TL;DR: An overview of commercial and economic aspects antecedents of brewing kinds of beer and beer-like beverages can be found in this paper, where the authors present an overview of beer making microbrewing barley and malt adjuncts water hops yeast miscellaneous ingredients brewing fermentation ageing and finishing packaging process control sanitation brewery effluents and by-products properties of beer quality assurance brewing calculations.
142
Barley spent grain: release of hydroxycinnamic acids (ferulic and p‐coumaric acids) by commercial enzyme preparations
TL;DR: In this article, four commercial enzyme preparations (Viscozyme L, Ultraflo L, Termamyl and Lallzyme) were tested for their ability to release hydroxycinnamic acids, ferulic acid (FA) and p-coumaric acid (PCA) from barley spent grain.
118