ArticlePlants (Basel, Switzerland)2021
Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects.
Article in Plants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
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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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
24 citing papers in PubMed.
- Ultrasound and Microwave Treatments to Produce Flexible Thermoplastic Starch-Brewers' Spent Grain Composite Films.Polymers · 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
- Review
- The Role of Malting and Brewer's Spent Grain in Sustainable Cereal Utilization.Foods (Basel, Switzerland) · 2026Review
- The Silent Revolution of Brewer's Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy-A Review.Foods (Basel, Switzerland) · 2025Review
- 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
- Brewer's spent grain: Unveiling innovative applications in the food and packaging industry.Comprehensive reviews in food science and food safety · 2025Review
- Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers' spent grain.Journal of food science and technology · 2025Article
- Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroides DSM20193.Microbial biotechnology · 2025Article
- Assessing the Potential of Brewer's Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles.Foods (Basel, Switzerland) · 2025Article
- Non-Conventional Brewers' Spent Grains, an Alternative Raw Material in Bread-Making.Foods (Basel, Switzerland) · 2024Article
- Utilizing Food Waste in 3D-Printed PLA Formulations to Achieve Sustainable and Customizable Controlled Delivery Systems.ACS omega · 2024Article
- Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation.Foods (Basel, Switzerland) · 2024Article
- Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread.Foods (Basel, Switzerland) · 2024Article
- Evaluation of Proximate Composition, Physicochemical Properties, and Sensory Attributes of Instant Flour from Brewery Spent Grain, by Blending with Maize (International journal of food science · 2024Article
- The Rheology and Textural Properties of Bakery Products Upcycling Brewers' Spent Grain.Foods (Basel, Switzerland) · 2023Article
- Extraction, Composition, Functionality, and Utilization of Brewer's Spent Grain Protein in Food Formulations.Foods (Basel, Switzerland) · 2023Review
- Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers' Spent Grain.Foods (Basel, Switzerland) · 2023Article
- Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer's Spent Grain and Insect Flours.Foods (Basel, Switzerland) · 2022Article
- Evaluating the potential applications of brewers' spent grain in biogas generation, food and biotechnology industry: A review.Heliyon · 2022Review
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potential functional food rich in fiber, protein, lipids, mineral and phenols that needs to be further exploited. In this vein, five different BSG types were collected from local breweries and valorized in cookies manufacturing. Thus, proximate composition (protein, minerals, lipids, ash, crude fiber and carbohydrates) was analyzed using AACC (American Association of Cereal Chemists) methods, DPPH (2,2-Diphenyl-1-picrylhydrazyl), and Folin Ciocalteu methods were used to determined antioxidant activity and total phenols, while minerals and aroma volatile compounds were performed using inductively coupled plasma optical emission spectrometry (ICP-OES) and ITEX/GC-MS (in tube extraction gas chromatography-mass spectrometry) respectively. Color and physical characteristics, together with sensorial analysis, were also evaluated. The results highlighted a significant difference between BSG samples, mainly from the total phenols, antioxidant activity and aroma volatile compounds point of view. BSG volatiles compounds from the aldehydes group such as 2-methyl-propanal, 3-methyl-butanal and 2-methyl-butanal were identified also in the final baked goods, leading to a pleasant and appreciated consumers' taste and aroma. Furthermore, cookies sensorial analysis emphasized that the sample manufactured with BSG from light and dark malt mixture was more appreciated by consumers, attaining the highest hedonic scores.
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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.