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

• मुख्य लेखकों: Rosa Schettino (लेखक), Michela Verni (लेखक), Marta Acin-Albiac (लेखक), Olimpia Vincentini (लेखक), Annika Krona (लेखक), Antti Knaapila (लेखक), Raffaella Di Cagno (लेखक), Marco Gobbetti (लेखक), Carlo Giuseppe Rizzello (लेखक), Rossana Coda (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2021-05-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

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 f...