ArticleFoods (Basel, Switzerland)2022
Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta.
Article in Foods (Basel, Switzerland), 2022. 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.
- 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
- Functional and Nutritional Properties of Proteins From Barley Malting By-Products.Journal of food science · 2025Article
- The Silent Revolution of Brewer's Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy-A Review.Foods (Basel, Switzerland) · 2025Review
- Nutritional Value of Brewer's Spent Grain and Consumer Acceptance of Its Value-Added Food Products.Foods (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
- Assessing the Potential of Brewer's Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles.Foods (Basel, Switzerland) · 2025Article
- Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation.Foods (Basel, Switzerland) · 2024Article
- A critical review on the biotechnological potential of Brewers' waste: Challenges and future alternatives.Current research in microbial sciences · 2024Review
- Brewers' Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges.Journal of agricultural and food chemistry · 2023Review
- Study of Brewer's Spent Grain Environmentally Friendly Processing Ways.Molecules (Basel, Switzerland) · 2023Article
- 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
- Effective Use of Plant Proteins for the Development of "New" Foods.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Brewer's spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize the nutritional characteristics of this by-product, in this study, ingredients derived from brewer's spent grains were included in the design of innovative dry pasta. Two brewer's spent grains derivative ingredients, one enriched in proteins and the other in fibre were blended with semolina. Based on the rheological evaluation, the optimal amount of the two ingredients for producing pasta was determined. In particular, pasta responding to the claims "
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