ArticleFoods (Basel, Switzerland)2025
Thermal, Rheological, and Surface Properties of Brewer's Spent Grain and Its Oligo and Polysaccharides Fractions.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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.
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1 citing paper in PubMed.
- From One-Size-Fits-All to Precision Medicine: The Promise of Personalized Probiotics.Probiotics and antimicrobial proteins · 2026Review
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7 authors.
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Abstract
The brewing industry produces a large amount of byproducts, primarily brewery spent grain (BSG), which mainly consists of carbohydrates, proteins, and lipids. The different fractions isolated and extracted from BSG have significant potential for waste valorization and could be used as functional products or food ingredients. In this study, specific BSG-derived fractions (Hemicellulose A, Hemicellulose B, and oligosaccharides) were isolated and characterized to evaluate their potential applications. Thermogravimetric analysis data showed that the residue at 600 °C for various fractions is approximately 20% under N
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