Related references
Note: Only part of the references are listed.Biosorption mechanisms of cationic and anionic dyes in a low-cost residue from brewer's spent grain
Thiago Peixoto de Araujo et al.
ENVIRONMENTAL TECHNOLOGY (2021)
Circular economy in the brewing chain
Alessio Cimini et al.
ITALIAN JOURNAL OF FOOD SCIENCE (2021)
Suitability of Composting Process for the Disposal and Valorization of Brewer's Spent Grain
Davide Assandri et al.
AGRICULTURE-BASEL (2021)
Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta
Aylin W. Sahin et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta
Francesca Nocente et al.
FOODS (2021)
Nutritional and Technological Quality of High Protein Pasta
Maria Cristina Messia et al.
FOODS (2021)
Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
Rosa Schettino et al.
ANTIOXIDANTS (2021)
Milling and rheological properties of high amylose wheat
Elisa De Arcangelis et al.
JOURNAL OF CEREAL SCIENCE (2021)
Rejuvenated Brewer's Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread
Aylin W. Sahin et al.
FOODS (2021)
Targets for a circular economy
Piero Morseletto
RESOURCES CONSERVATION AND RECYCLING (2020)
Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients
Wallaf Costa Vimercati et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Brewer's Spent Grains-Valuable Beer Industry By-Product
Mateusz Jackowski et al.
BIOMOLECULES (2020)
β-Glucan Degradation During Malting of Different Purpose Barley Varieties
Kristina Habschied et al.
FERMENTATION-BASEL (2020)
Assessment of the influence of counter ions on biosorption of copper cations in brewer's spent grain - Waste product generated during beer brewing process
Slawomir Wierzba et al.
MICROCHEMICAL JOURNAL (2019)
Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten-free oat and faba pasta
Denisa E. Duta et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Heavy metal sorption in biosorbents - Using spent grain from the brewing industry
Slawomir Wierzba et al.
JOURNAL OF CLEANER PRODUCTION (2019)
Former Foodstuff Products in Tenebrio Molitor Rearing: Effects on Growth, Chemical Composition, Microbiological Load, and Antioxidant Status
Simone Mancini et al.
ANIMALS (2019)
Upcycling of brewers' spent grain by production of dry pasta with higher nutritional potential
Francesca Nocente et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of processing on phenolic acids composition and radical scavenging capacity of barley pasta
Rosanna De Paula et al.
FOOD RESEARCH INTERNATIONAL (2017)
Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta
Rosanna De Paula et al.
JOURNAL OF CEREAL SCIENCE (2017)
Composition and Nutrient Value Proposition of Brewers Spent Grain
Sana Ikram et al.
JOURNAL OF FOOD SCIENCE (2017)
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products
Antonella Pasqualone et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study
Carola Cappa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Use of dried brewers' grains instead of soybean meal to feed lactating cows
Andressa Faccenda et al.
REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE (2017)
Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review
Caroline Fritsch et al.
SUSTAINABILITY (2017)
Effects of process parameters on the properties of barley containing snacks enriched with brewer's spent grain
Satu Kirjoranta et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Effect of xanthan gum on processing and cooking quality of nontraditional pasta
Gurleen K. Sandhu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Quality Characteristics of Vegetable-Blended Wheat-Pearl Millet Composite Pasta
Deep N. Yadav et al.
AGRICULTURAL RESEARCH (2014)
Influence of vegetable purees on quality attributes of pastas made from bread wheat (T-aestivum)
M. N. Rekha et al.
CYTA-JOURNAL OF FOOD (2013)
Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies
Masashi Yoshino et al.
JOURNAL OF FOOD SCIENCE (2013)
Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review
Aoife L. McCarthy et al.
PROCEEDINGS OF THE NUTRITION SOCIETY (2013)
DEVELOPMENT AND QUALITY EVALUATION OF HIGH-PROTEIN AND HIGH-DIETARY-FIBER PASTA USING LUPIN FLOUR
Vijay Jayasena et al.
JOURNAL OF TEXTURE STUDIES (2012)
Bioconversion of brewer's spent grains by reactive extrusion and their application in bread-making
Nadia C. Steinmacher et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Scientific Opinion on Dietary Reference Values for protein EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
Carlo Agostoni et al.
EFSA JOURNAL (2012)
Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification
Vito Verardo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Magnetically modified spent grain for dye removal
Ivo Safarik et al.
JOURNAL OF CEREAL SCIENCE (2011)
Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation
Maud Petitot et al.
FOOD RESEARCH INTERNATIONAL (2010)
Utilization of brewer's spent grain in the production of Frankfurters
Emin Burcin Ozvural et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Hydrolysis and fermentation of brewer's spent grain by Neurospora crassa
Charilaos Xiros et al.
BIORESOURCE TECHNOLOGY (2008)
The effect of different enzymes on the quality of high-fibre enriched brewer's spent grain breads
Valentina Stojceska et al.
FOOD CHEMISTRY (2008)
Influence of die material on pasta characteristics
Mara Lucisano et al.
FOOD RESEARCH INTERNATIONAL (2008)
The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology
Valentina Stojceska et al.
JOURNAL OF CEREAL SCIENCE (2008)
International table of glycemic index and glycemic load values: 2002
K Foster-Powell et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2002)
Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and beta-glucans
E Marconi et al.
CEREAL CHEMISTRY (2000)
Share Paper
