The repurposing of by-products and the reduction of waste from food processing streams is
an ever-increasing area of interest. Brewer's spent yeast (BSY) is a prevalent by-product of …

The production and consumption of beer plays a significant role in the social, political, and
economic activities of many societies. During brewing fermentation step, many volatile and …

A method combining solid-liquid extraction based on ethanolic aqueous solution, cLC-DAD
and chemometrics, was performed to extract and quantify polyphenols from citrus peels. LC …

Beer is one of the most consumed drinks around the world, containing a variety of
compounds that offer both appreciated sensorial characteristics and health advantages …

Background Brewing generates large amounts of residues including barley malt rootlets,
spent hops, and spent yeast. These residues are sustainable and rich sources of …

A solid-liquid extraction method using ethanol-water mixtures was combined with cLC-DAD,
LC-MS/MS and chemometric analyses for establishing the optimum extraction conditions of …

Abstract Development of new strategies to add-value to agro-industrial by-products are of
environmental and economical importance. Innovative and low-cost sources of protein and …

This review provides an overview on the influence of malting and brewing on the overall
phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley …

This review article aimed to describe the benefits of including different commercial
formulations of Saccharomyces cerevisiae–such as yeast fermentation products, active dry …

The integrated valorisation of waste from the food chain to obtain value-added compounds
with biological functionality will facilitate the transition to the era of a sustainable …