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Establishment of the optimum initial xylose concentration and nutritional supplementation of brewer`s spent grain hydrolysate for xylitol production by Candida guilliermondii
(ELSEVIER SCI LTD, 2008)
The effects of initial xylose concentration and nutritional supplementation of brewer`s spent grain hydrolysate on xylitol production by Candida guilliermondii were evaluated using experimental design methodology. The ...
Effect of hemicellulose and lignin on enzymatic hydrolysis of cellulose from brewer`s spent grain
(ELSEVIER SCIENCE INC, 2008)
Enzymatic hydrolysis of brewer`s spent grain in three different forms: original (untreated), pretreated by dilute acid (cellulignin), and pretreated by a sequence of dilute acid and dilute alkali (cellulose pulp), was ...
Hydrogen peroxide bleaching of cellulose pulps obtained from brewer`s spent grain
(SPRINGER, 2008)
Brewer`s spent grain (BSG) was evaluated for bleached pulp production. Two cellulose pulps with different chemical compositions were produced by soda pulping: one from the original raw material and the other from material ...
Pyropia columbina phycocolloids as microencapsulating material improve bioaccessibility of brewers’ spent grain peptides with ACE-I inhibitory activity
(Wiley Blackwell Publishing, Inc, 2020-03)
The effects of wall hydrocolloids on delivery and bioaccessibility of encapsulated brewers’ spent grain ACE‐I inhibitory peptides after simulated gastrointestinal digestion were assessed. Microencapsulation of peptides was ...
The effect of agitation speed, enzyme loading and substrate concentration on enzymatic hydrolysis of cellulose from brewer`s spent grain
(SPRINGER, 2008)
Brewer`s spent grain components (cellulose, hemicellulose and lignin) were fractionated in a two-step chemical pretreatment process using dilute sulfuric acid and sodium hydroxide solutions. The cellulose pulp produced was ...
Application of a novel microwave energy treatment on brewers’ spent grain (BSG): Effect on its functionality and chemical characteristics
(Elsevier, 2021-06-01)
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 ...
Characterization of melanoidins derived from Brewers’ spent grain: New insights into their structure and antioxidant activity
(Wiley Blackwell Publishing, Inc, 2020-05)
Melanoidins, formed at the final stages of Maillard reaction (MR) present important physiological activities, but their structure and reaction pathways are largely unknown in real food systems. In the present work, these ...