Article

Nutritional Analysis of Biovalorisaton of Homogeneous Food Processing By-products

2021-05-06

Abstract excerpt

Okara and Brewer's Spent Grain (BSG), the food by-products generated during soybean and beer production, respectively, are two of the many food processing side streams that are suitable for human consumption but often discarded. Okara and BSG offer good amounts of both macro and micronutrients. More importantly, they are an exceptional source of proteins. Solid-state fermentation was used to enhance the bioava...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 1d338ca4-b036-5592-809e-0766c2154a86
DOI: 10.26434/chemrxiv.14540178.v1

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Nutritional Analysis of Biovalorisaton of Homogeneous Food Processing By-productsDOI 10.26434/chemrxiv.14540178.v1Read

β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activitySemantic proximity Read

Polyphenols in Food Production: Enhancing Quality and Nutritional ValueSemantic proximity Read

Potential valorization opportunities for Brewer’s spent grainSemantic proximity Read

Microbial products in terms of isolates, whole-cell biomass, and live organisms as aquafeed ingredients: production, nutritional values, and market potential—a reviewSemantic proximity Read

Valorization of melon fruit (Cucumis melo L.) by-products: Phytochemical and Biofunctional properties with Emphasis on Recent Trends and AdvancesSemantic proximity Read

The use of emergent technologies to extract added value compounds from grape by-productsSemantic proximity Read

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural HeritageSemantic proximity Read

The chemical composition, nutritional value and antimicrobial properties of Abelmoschus esculentus seeds.Semantic proximity Read

Trends in kiwifruit and byproducts valorizationSemantic proximity Read

Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challengesSemantic proximity Read

The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation processSemantic proximity Read

Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A reviewSemantic proximity Read