Adding Value to Brewery Industry By-Products as Novel Ingredients in Non-Alcoholic Malt Beverage Applications

The growing population and increasing concerns about food security and sustainability demand innovative solutions to minimize food waste and transform by-products into functional ingredients valuable to the food sector. Brewery by-products, including brewer’s spent grain (BSG) and brewer’s spent yea...

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Autors principals:	Muhammad Usman Akram, Helen Oluwaseun Agunbiade, Deepak Kadam, Rotimi Emmanuel Aluko, Filiz Koksel
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-08-01
Col·lecció:	Foods
Matèries:	brewer’s spent grain brewer’s spent yeast protein hydrolysates water solubility novel protein ingredients non-alcoholic malt beverages
Accés en línia:	https://www.mdpi.com/2304-8158/14/16/2882
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