Valorization of brewers’ spent grain and spent yeast through protein hydrolysates with antioxidant properties

European Food Research and Technology

Volumn 242, Issue 11, 2016, Pages 1975-1984

  Vieira, Elsa ^a   Teixeira, Juliana ^a   Ferreira, Isabel M P L V O ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidant activity; Brewers spent grain; Brewers spent yeast; Protein hydrolysis; Response surface methodology; Total phenolic content

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BIOACTIVITY; BREWING; ENZYMES; FERMENTATION; HYDROLYSIS; PROTEINS; SURFACE PROPERTIES; YEAST;

ANTI-OXIDANT ACTIVITIES; PROTEIN HYDROLYSIS; RESPONSE SURFACE METHODOLOGY; SPENT GRAINS; TOTAL PHENOLIC CONTENT;

ENZYMATIC HYDROLYSIS;

EID: 84966293675     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2696-y     Document Type: Article

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