Novità dalla ricerca

di Michele Matraxia

(Birra Nostra Magazine 3/24)


  1. Chattaraj, S., Mitra, D., Ganguly, A., Thatoi, H., & Mohapatra, P. K. D. (2024). A critical review on the biotechnological potential of Brewers’ waste: Challenges and future alternatives. Current Research in Microbial Sciences, 100228.
  2. Chetrariu, A., & Dabija, A. (2020). Brewer’s spent grains: Possibilities of valorization, a review. Applied Sciences, 10(16), 5619.
  3. Choi, M. S., Choi, Y. S., Kim, H. W., Hwang, K. E., Song, D. H., n Lee, S. Y., & Kim, C. J. (2014). Effects of replacing pork back fat with brewer’s spent grain dietary fiber on quality characteristics of reduced-fat chicken sausages. Korean journal for food science of animal resources, 34(2), 158.
  4. Gokulakrishnan, M., Kumar, R., Ferosekhan, S., Siddaiah, G. M., Nanda, S., Pillai, B. R., & Swain, S. K. (2023). Bio-utilization of brewery waste (Brewer’s spent yeast) in global aquafeed production and its efficiency in replacing fishmeal: From a sustainability viewpoint. Aquaculture, 565, 739161.
  5. Moran, C. A. (2004). Functional components of the cell wall of Saccharomyces cerevisiae: applications for yeast glucan and mannan.
  6. Oguz, H., Bahcivan, E., Erdogan, T., Yalcin, N. F., Ozdas, A., Isık, M. K., & Altunbas, O. (2022). In vitro mycotoxin binding capacities of clays, glucomannan and their combinations. Toxicon, 214, 93-103.
  7. Rawalgaonkar, D., Zhang, Y., Walker, S., Kirchman, P., Zhang, Q., & Ergas, S. J. (2023). Recovery of Energy and Carbon Dioxide from Craft Brewery Wastes for Onsite Use. Fermentation, 9(9), 831.
  8. Salantă, L. C., Fărcas, A. C., Borsa, A., & Pop, C. R. (2023). Current strategies for the management of valuable compounds from hops waste for a circular economy. Food Chemistry: X, 100876.
  9. Umego, E. C., & Barry-Ryan, C. (2023). Review of the valorization initiatives of brewing and distilling by-products. Critical Reviews in Food Science and Nutrition, 1-17.
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