Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

Brewers’ spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with <i>Lactiplantibacillus plantarum</i> PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta which can be labeled as “high fiber” and “source of p...

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Autors principals:	Rosa Schettino, Michela Verni, Marta Acin-Albiac, Olimpia Vincentini, Annika Krona, Antti Knaapila, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, Rossana Coda
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-05-01
Col·lecció:	Antioxidants
Matèries:	Brewers’ spent grain lactic acid bacteria enzymes pasta antioxidant activity fiber
Accés en línia:	https://www.mdpi.com/2076-3921/10/5/742
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