Mariane de Paula, Juliana Machado Latorres, Vilásia Guimarães Martins
{"title":"布鲁尔废弃谷物的潜在增值机会","authors":"Mariane de Paula, Juliana Machado Latorres, Vilásia Guimarães Martins","doi":"10.1007/s00217-023-04313-x","DOIUrl":null,"url":null,"abstract":"<div><p>Brewer’s spent grain (BSG) is one of the most abundant residues in the beer industry and has a high nutritional content, such as proteins, fibers, vitamins, minerals, and carbohydrates. It has a high fiber and protein content, and thus it is commonly used in animal feed production or discarded in the environment. However, due to its nutritional value, low cost, and being made available in large quantities throughout the year, BSG can be reused for other purposes, whether in the preparation of new products or in the recovery of its constituents. Several studies are being carried out for the application of this human food, and it has been reported that some components of BSG have bioactive properties and can be used as health promoters. This review addresses the main data on how BSG is generated, its chemical composition, and the latest methods that apply to information on the recovery of compounds of interest.</p><h3>Graphical abstract</h3><figure><div><div><div><picture><source><img></source></picture></div></div></div></figure></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 10","pages":"2471 - 2483"},"PeriodicalIF":3.0000,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Potential valorization opportunities for Brewer’s spent grain\",\"authors\":\"Mariane de Paula, Juliana Machado Latorres, Vilásia Guimarães Martins\",\"doi\":\"10.1007/s00217-023-04313-x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Brewer’s spent grain (BSG) is one of the most abundant residues in the beer industry and has a high nutritional content, such as proteins, fibers, vitamins, minerals, and carbohydrates. It has a high fiber and protein content, and thus it is commonly used in animal feed production or discarded in the environment. However, due to its nutritional value, low cost, and being made available in large quantities throughout the year, BSG can be reused for other purposes, whether in the preparation of new products or in the recovery of its constituents. Several studies are being carried out for the application of this human food, and it has been reported that some components of BSG have bioactive properties and can be used as health promoters. This review addresses the main data on how BSG is generated, its chemical composition, and the latest methods that apply to information on the recovery of compounds of interest.</p><h3>Graphical abstract</h3><figure><div><div><div><picture><source><img></source></picture></div></div></div></figure></div>\",\"PeriodicalId\":549,\"journal\":{\"name\":\"European Food Research and Technology\",\"volume\":\"249 10\",\"pages\":\"2471 - 2483\"},\"PeriodicalIF\":3.0000,\"publicationDate\":\"2023-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European Food Research and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s00217-023-04313-x\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-023-04313-x","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Potential valorization opportunities for Brewer’s spent grain
Brewer’s spent grain (BSG) is one of the most abundant residues in the beer industry and has a high nutritional content, such as proteins, fibers, vitamins, minerals, and carbohydrates. It has a high fiber and protein content, and thus it is commonly used in animal feed production or discarded in the environment. However, due to its nutritional value, low cost, and being made available in large quantities throughout the year, BSG can be reused for other purposes, whether in the preparation of new products or in the recovery of its constituents. Several studies are being carried out for the application of this human food, and it has been reported that some components of BSG have bioactive properties and can be used as health promoters. This review addresses the main data on how BSG is generated, its chemical composition, and the latest methods that apply to information on the recovery of compounds of interest.
期刊介绍：
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
