ArticlePeerJ2020
Utilization of brewery wastes in food industry.
Article in PeerJ, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
28 citing papers in PubMed.
- Farmed cricket performance remains stable over five generations of rearing on a waste-based diet.Journal of economic entomology · 2026Article
- Brewer's Spent Grain Flour: Chemical Composition, Functional Properties, and Influence on Gut Microbiota.Foods (Basel, Switzerland) · 2026Article
- Exploring the Potential of Hop (Plants (Basel, Switzerland) · 2026Article
- Influence of oven-drying pre-treatment on the metabolic profile of extracts from brewer's spent grains.Frontiers in nutrition · 2026Article
- Nutritional Value of Brewer's Spent Grain and Consumer Acceptance of Its Value-Added Food Products.Foods (Basel, Switzerland) · 2025Review
- Chemical Characterization of Hot Trub and Residual Yeast: Exploring Beer By-Products for Future Sustainable Agricultural Applications.Foods (Basel, Switzerland) · 2025Article
- Enhanced Remediation of Polycyclic Aromatic Hydrocarbons in Soil Through Fungal Delignification Strategy and Organic Waste Amendment: A Review.Indian journal of microbiology · 2025Review
- Peptide-Rich Yeast Fractions from Brewer's Spent Yeast: A Scalable Fractionation Approach and Their Functional Application in Bakery Products.Foods (Basel, Switzerland) · 2025Article
- Assessing the Potential of Brewer's Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles.Foods (Basel, Switzerland) · 2025Article
- Bacterial cellulose scaffolds derived from brewing waste for cultivated meat applications.Frontiers in nutrition · 2025Article
- Antioxidant Potential of Xanthohumol in Disease Prevention: Evidence from Human and Animal Studies.Antioxidants (Basel, Switzerland) · 2024Review
- Release of Biopolymers fromMicroorganisms · 2024Article
- Possibility of brewery wastes application to soil as an organic improver of biological and chemical properties.Scientific reports · 2024Article
- Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy.Molecules (Basel, Switzerland) · 2024Review
- Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours.Current research in food science · 2024Article
- A critical review on the biotechnological potential of Brewers' waste: Challenges and future alternatives.Current research in microbial sciences · 2024Review
- Spent brewer's yeast as a selective biosorbent for metal recovery from polymetallic waste streams.Frontiers in bioengineering and biotechnology · 2024Article
- Current strategies for the management of valuable compounds from hops waste for a circular economy.Food chemistry: X · 2023Review
- Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing.Foods (Basel, Switzerland) · 2023Review
- Mercury Content in Impacted Wisdom Teeth from Patients of the Legnica-Głogów Copper Area-An In Vitro Pilot Study.Journal of xenobiotics · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. The brewing industry is an important global business with huge annual revenues. It is profitable and important for the economies of many countries around the world. The brewing process involves several steps, which lead to fermentation of sugars contained in malt and conversion thereof into alcohol and carbon dioxide by yeasts. Beer brewing generates substantial amounts of by-products. The three main brewing industry wastes include brewer's spent grain, hot trub, and residual brewer's yeast. Proper management of these wastes may bring economical benefits and help to protect the environment from pollution caused by their excessive accumulation. The disposal of these wastes is cumbersome for the producers, however they are suitable for reuse in the food industry. Given their composition, they can serve as a low-cost and highly nutritional source of feed and food additives. They also have a potential to be a cheap material for extraction of compounds valuable for the food industry and a component of media used in biotechnological processes aimed at production of compounds and enzymes relevant for the food industry.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.