Beer is the most consumed alcoholic beverage worldwide, and its production involves the
generation of a huge volume of by-products (ie, spent grain, spent hop, and spent yeast) …

Abstract United Nations and Upcycled Food Association have suggested the possible use of
food processing residues and waste materials to improve food quality as well as overcome …

Soil degradation, marked by declining organic matter, threatens global food security. The
impact of brewer's spent yeast (BSY) on clay and sand was analysed at varying application …

The ubiquitous yeast Saccharomyces cerevisiae (SC), found in wine, beer, and bread,
harbors a rich reservoir of bioactive substances capable of significantly improving health …

Pepsin, trypsin and proteinase K were used in the present study to hydrolyse the proteins
from whole eggs, yolks or whites, and the resulting hydrolysates were characterised in terms …

Valorisation of food by-products, like spent brewer's yeast and fruit pomaces, represents an
important strategy for contributing to sustainable food production. The aims of this study …

Oxidative stress, arising from excess reactive oxygen species (ROS) or insufficient
antioxidant defenses, can damage cellular components, such as lipids, proteins, and nucleic …

Yeast protein can be a nutritionally suitable auxiliary protein source in livestock food. The
breakdown of proteins and thereby generating high-quality peptide, typically provides …

Since multiple functionality of the protein derivatives is widely needed, identifying tools for
modulating it is highly desired. The aim of the present study was to test the influence of three …

Recycling of industrial waste is one of the most crucial problems for the food industry. The
forces of modern researchers are focused on solving this problem and using the biopotential …