Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain-Reference-Cited by-同舟云学术

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Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain

Published:2021-07 Issue: Volume:351 Page:129264
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alonso-Riaño P.,Sanz M.T.,Benito-Román O.,Beltrán S.,Trigueros E.

Funder

Junta de Castilla y Leon Consejeria de Educacion

State Agency of Research

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Production of amino and organic acids from protein using sub-critical water technology;Abdelmoez;International Journal of Chemical Reactor Engineering,2013

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

3. Water ultrasound-assisted extraction of polyphenol compounds from brewer’s spent grain: Kinetic study, extract characterization, and concentration;Alonso-Riaño;Antioxidants,2020

4. AOAC Official Method 982 (1982). 30 Protein Efficiency Ratio Calculation Method First Action. 3–9.

5. Effect of protein during hydrothermal carbonization of brewer’s spent grain;Arauzo;Bioresource Technology,2019

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1. Bio-refinery of brewery spent grain utilizing natural deep eutectic solvent-induced subcritical water;The Journal of Supercritical Fluids;2024-01

2. Process optimization and characterization of hydrolysate from underutilized brown macroalgae (Padina tetrastromatica) after fucoidan extraction through subcritical water hydrolysis;Journal of Environmental Management;2024-01

3. Valorization of food wastes by implementation of subcritical water extraction: A comprehensive review;Trends in Food Science & Technology;2024-01

4. Microbial alchemy: upcycling of brewery spent grains into high-value products through fermentation;Critical Reviews in Biotechnology;2024-01

5. Antioxidant Activity of Egg Yolk Protein Hydrolysates Obtained by Enzymatic and Sub-Critical Water Hydrolysis;Molecules;2023-11-29

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