Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles

Brewers’ spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and prot...

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Principais autores:	Marisa Nicolai, Maria Lídia Palma, Ricardo Reis, Rúben Amaro, Jaime Fernandes, Elsa M. Gonçalves, Mafalda Silva, Manuela Lageiro, Adília Charmier, Elisabete Maurício, Patrícia Branco, Carla Palma, Joaquim Silva, Maria Cristiana Nunes, Pedro C. B. Fernandes, Paula Pereira
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2025-01-01
סדרה:	Foods
נושאים:	brewer’s spent grain fibers protein fatty acids sensory evaluation
גישה מקוונת:	https://www.mdpi.com/2304-8158/14/1/95
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!