The utilization of brewer\u27s spent grain for the production of malt flour is the focus of this article. The reader is presented with superheated steam and extrusion as technologies to reduce mycotoxin contamination and improve shelf life. Another option is the fermentation of brewer\u27s spent grain with a cereal grade lactic acid bacteria for the production of sourdough bread. Milling of the brewer\u27s spent grain for the production of bread is also covered
Publisher Copyright: © 2021 by the author. Licensee MDPI, Basel, Switzerland.Cereal products are sta...
610-613The objective of this research was to produce lactic acid from Brewery Spent Grain using Lact...
Brewers Spent Grain (BSG) is a side stream from beer production which is currently largely valorised...
The utilization of brewer\u27s spent grain for the production of malt flour is the focus of this art...
The utilisation of food production by-products back into food production within a circular food econ...
The utilisation of food production by-products back into food production within a circular food econ...
Recycling of by-products from the food industry has become a central part of research to help create...
Barley ranks fourth amongst all cereals in total world production and cultivation area with its pri...
Brewer’s spent grain (BSG) is a by-product generated in large quantities during beer manufacturing. ...
Brewer's spent grain (BSG) is the most abundant by-product generated from the beer-brewing process, ...
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost comp...
Brewer’s spent grain (BSG) is the largest by-product of beer production, generating over an approxim...
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost comp...
There has been growing demand by consumers for grain-based products with well-balanced nutritional p...
Barley and wheat were known to be domesticated, since the earliest ages when man took up agriculture...
Publisher Copyright: © 2021 by the author. Licensee MDPI, Basel, Switzerland.Cereal products are sta...
610-613The objective of this research was to produce lactic acid from Brewery Spent Grain using Lact...
Brewers Spent Grain (BSG) is a side stream from beer production which is currently largely valorised...
The utilization of brewer\u27s spent grain for the production of malt flour is the focus of this art...
The utilisation of food production by-products back into food production within a circular food econ...
The utilisation of food production by-products back into food production within a circular food econ...
Recycling of by-products from the food industry has become a central part of research to help create...
Barley ranks fourth amongst all cereals in total world production and cultivation area with its pri...
Brewer’s spent grain (BSG) is a by-product generated in large quantities during beer manufacturing. ...
Brewer's spent grain (BSG) is the most abundant by-product generated from the beer-brewing process, ...
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost comp...
Brewer’s spent grain (BSG) is the largest by-product of beer production, generating over an approxim...
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost comp...
There has been growing demand by consumers for grain-based products with well-balanced nutritional p...
Barley and wheat were known to be domesticated, since the earliest ages when man took up agriculture...
Publisher Copyright: © 2021 by the author. Licensee MDPI, Basel, Switzerland.Cereal products are sta...
610-613The objective of this research was to produce lactic acid from Brewery Spent Grain using Lact...
Brewers Spent Grain (BSG) is a side stream from beer production which is currently largely valorised...
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