ArticleHeliyon2021
The variability of physico-chemical properties of brewery spent grain from 8 different breweries.
Article in Heliyon, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Brewer's Spent Grain Flour: Chemical Composition, Functional Properties, and Influence on Gut Microbiota.Foods (Basel, Switzerland) · 2026Article
- Upcycling Brewer's Spent Grain and Barley Rootlets by Partial Substitution of Pea Protein Isolate in Extruded High Moisture Meat Analogues.Foods (Basel, Switzerland) · 2026Article
- Valorization of Plant-Based Food By-Products Through Green Extraction of Bioactive Compounds for Functional Food.Molecules (Basel, Switzerland) · 2026Review
- Nutritional Characterization of Brewer's Spent Grains Depending on Brewery Scale and Beer Production Technology.Foods (Basel, Switzerland) · 2025Article
- Partial Replacement of Peat: Effects on Substrate Physico-Hydrological Properties and Sage Growth.Plants (Basel, Switzerland) · 2025Article
- Brewers' Spent Grain from Different Types of Malt: A Comprehensive Evaluation of Appearance, Structure, Chemical Composition, Antimicrobial Activity, and Volatile Emissions.Molecules (Basel, Switzerland) · 2025Article
- Beyond Peat: Wood Fiber and Two Novel Organic Byproducts as Growing Media-A Systematic Review.Plants (Basel, Switzerland) · 2025Review
- Brewer's spent grain: Unveiling innovative applications in the food and packaging industry.Comprehensive reviews in food science and food safety · 2025Review
- Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroides DSM20193.Microbial biotechnology · 2025Article
- Bacterial cellulose scaffolds derived from brewing waste for cultivated meat applications.Frontiers in nutrition · 2025Article
- Extraction, Composition, Functionality, and Utilization of Brewer's Spent Grain Protein in Food Formulations.Foods (Basel, Switzerland) · 2023Review
- Spent Grain: A Functional Ingredient for Food Applications.Foods (Basel, Switzerland) · 2023Review
- The Potential of Brewer's Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives.Frontiers in bioengineering and biotechnology · 2022Review
- The roles of brewers' spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage.Current research in food science · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This research aimed to identify the differences in brewer's spent grains, which were collected from eight breweries for their physicochemical properties. The spent grains were dried until they reached stable weights, grounded to pass through a 385-μm sieve, vacuum-packed in nontransparent packaging, and kept in room temperature conditions for further analysis. The physicochemical properties, including proximate, color, water activity, water-holding capacity, oil-holding capacity, and density were evaluated. The results showed some differences in all measured quality parameters between all eight different spent barley grain samples. A similar pattern was noted in some properties studied. Hence, mathematical modeling of these studied properties should be undertaken with further qualities, such as fiber composition, mechanical properties, and thermal stability.
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Registered trials
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