Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets

Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ingredients, using fermentation with five lactic acid bacteria (LAB) as a valorisati...

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Bibliografiset tiedot

Päätekijät:	Emma Neylon, Laura Nyhan, Emanuele Zannini, Thomas Monin, Steffen Münch, Aylin W. Sahin, Elke K. Arendt
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2023-01-01
Sarja:	Fermentation
Aiheet:	brewing by-products malting by-products by-product valorisation sustainability food processing
Linkit:	https://www.mdpi.com/2311-5637/9/1/78
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