The effect of a new microwave energy treatment on brewers’ spent grain (BSG) functionality and its application in a bakery product was evaluated. The physicochemical modifications of BSG were studied with special emphasis on the analysis of non-enzymatic browning reactions. Microwave treatment induced the formation of Maillard reaction products with a high antioxidant activity. The structure of these compounds was fully analyzed and it was concluded that melanoidins were formed by polymerization of furanose rings. Results indicated that chlorogenic acids were also reactants involved in the development of this reaction, leading to the formation of new bioaccesible compounds with important antioxidant activity. Although the addition of BSG in...
Producción CientíficaThis study proposes an integrated biorefinery of brewer's spent grain (BSG) bas...
AbstractThe results of application of microwave (MW) irradiation to achieve refinery of various kind...
The influence of stabilized wheat bran enrichment on the nutritional and sensorial properties of lea...
Processed products that keep more of their original characteristics are the main goal of the current...
Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional valu...
The present master thesis was performed in cooperation with the company “Aventure AB”. The company’s...
An investigation of microwave irradiation was undertaken to determine its effect on cookie quality. ...
The objective of this project was to explore the fundamental interactions between microwave and radi...
Microwave (MW) heating belongs to the so-called new, innovative, or emerging thermal processing tech...
Brewer’s rice is a nutritionally rich by-product of rice milling industries but remained unutilized ...
[EN] The pineapple industry generates significant amounts of residues which are classified as lignoc...
Brewer’s rice is a nutritionally rich by-product of rice milling industries but remained unutilized ...
After conventional (forced-convection heating) baking at 240°C for 4 min, biscuits (cookies) were ba...
Abstract: Microwave is an effective means to deliver energy to food through polymeric package materi...
Brewers´ spent grain (BSG) is a by-product from beer industry that can be exploited as a source of ...
Producción CientíficaThis study proposes an integrated biorefinery of brewer's spent grain (BSG) bas...
AbstractThe results of application of microwave (MW) irradiation to achieve refinery of various kind...
The influence of stabilized wheat bran enrichment on the nutritional and sensorial properties of lea...
Processed products that keep more of their original characteristics are the main goal of the current...
Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional valu...
The present master thesis was performed in cooperation with the company “Aventure AB”. The company’s...
An investigation of microwave irradiation was undertaken to determine its effect on cookie quality. ...
The objective of this project was to explore the fundamental interactions between microwave and radi...
Microwave (MW) heating belongs to the so-called new, innovative, or emerging thermal processing tech...
Brewer’s rice is a nutritionally rich by-product of rice milling industries but remained unutilized ...
[EN] The pineapple industry generates significant amounts of residues which are classified as lignoc...
Brewer’s rice is a nutritionally rich by-product of rice milling industries but remained unutilized ...
After conventional (forced-convection heating) baking at 240°C for 4 min, biscuits (cookies) were ba...
Abstract: Microwave is an effective means to deliver energy to food through polymeric package materi...
Brewers´ spent grain (BSG) is a by-product from beer industry that can be exploited as a source of ...
Producción CientíficaThis study proposes an integrated biorefinery of brewer's spent grain (BSG) bas...
AbstractThe results of application of microwave (MW) irradiation to achieve refinery of various kind...
The influence of stabilized wheat bran enrichment on the nutritional and sensorial properties of lea...