Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet

Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet

This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodology was used to optimize the effect extrusion parameters (moi...

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Bibliographic Details
Main Authors: María Belén Gutiérrez-Barrutia, María Dolores del Castillo, Patricia Arcia, Sonia Cozzano
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
amino acids
antioxidants
brewer’s spent grain
dietary fiber
extrusion
nutrition security
Online Access:https://www.mdpi.com/2304-8158/11/10/1403

Internet

https://www.mdpi.com/2304-8158/11/10/1403

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