Exploitation of Brewing Industry Wastes to Produce Functional Ingredients
In: Brewing Technology
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Suggested Citation
DOI: 10.5772/intechopen.69231
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Cited by:
- Tomasz Kalak & Jakub Walczak & Malgorzata Ulewicz, 2021. "Adsorptive Recovery of Cd(II) Ions with the Use of Post-Production Waste Generated in the Brewing Industry," Energies, MDPI, vol. 14(17), pages 1-19, September.
- David San Martin & Jone Ibarruri & Bruno Iñarra & Nagore Luengo & Jorge Ferrer & Carmen Alvarez-Ossorio & Carlos Bald & Monica Gutierrez & Jaime Zufía, 2021. "Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules," Sustainability, MDPI, vol. 13(12), pages 1-18, June.
- Tiziana Amoriello & Roberto Ciccoritti, 2021. "Sustainability: Recovery and Reuse of Brewing-Derived By-Products," Sustainability, MDPI, vol. 13(4), pages 1-4, February.
- Rosamaria Iadecola & Roberto Ciccoritti & Brunella Ceccantoni & Andrea Bellincontro & Tiziana Amoriello, 2022. "Optimization of Phenolic Compound Extraction from Brewers’ Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology," Sustainability, MDPI, vol. 14(6), pages 1-17, March.
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Keywords
brewing wastes; bioactive compounds; innovative functional ingredients; waste management; complete valorisation;All these keywords.
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