Prebiotics are a group of biological nutrients that are capable of being degraded by
microflora in the gastrointestinal tract (GIT), primarily Lactobacilli and Bifidobacteria. When …

The biorefinery concept is attracting scientific and policy attention as a promising option for
enhancing the benefits of agri-food biomass along with a reduction of the environmental …

The brewing sector is a significant part of the global food industry. Breweries produce large
quantities of wastes, including wastewater and brewer's spent grains. Currently, upcycling of …

Food waste (FW) represents a global and ever-growing issue that is attracting more attention
due to its environmental, ethical, social and economic implications. Although a valuable …

This chapter describes the use of different plant and vegetable food residues as
nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained …

This review was based on updated research on how to use brewer's spent grains (BSG).
The use of BSG was considered both in food, as an ingredient or using value-added …

Brewers' spent grain (BSG) is a readily available, high volume low cost byproduct of brewing
and is a potentially valuable resource for industrial exploitation. The variation in BSG …

Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat
germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are …

Specific HPLC approaches are essential for carbohydrate characterization in food products.
Carbohydrates are weak acids with pKa values in the range 12–14 and, consequently, at …

Brewers' spent grain (BSG) is a low-value co-product of the brewing industry produced in
large quantities annually. This paper reviews the existing evidence regarding the phenolic …