Thermoplastic extrusion technology as a tool for adding value to brewer's by-products

Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta

(2021) Aylin W. Sahin et al.   Innovative Food Science & Emerging Technologies

Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread

(2021) Aylin W. Sahin et al.   Foods

Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products

(2018) Đurđica Ačkar et al.   Innovative Food Science & Emerging Technologies

Composition and Nutrient Value Proposition of Brewers Spent Grain

(2017) Sana Ikram et al.   JOURNAL OF FOOD SCIENCE

Effect of Brewer's spent grain and temperature on physical properties of expanded extrudates from rice

(2017) Talita A. Nascimento et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture

(2017) Ludmilla C. Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Brewers' spent grain: a review with an emphasis on food and health

(2016) Kieran M. Lynch et al.   JOURNAL OF THE INSTITUTE OF BREWING

Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain

(2013) Sofia F. Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Brewer’s Spent Grain Addition on Properties of Corn Extrudates with an Increased Dietary Fibre Content

(2013) Agnieszka Makowska et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Dietary fiber in extruded cereals: Limitations and opportunities

(2012) Frédéric Robin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Starch transformation in bran-enriched extruded wheat flour

(2011) Frédéric Robin et al.   CARBOHYDRATE POLYMERS

Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

(2009) X. Meng et al.   FOOD RESEARCH INTERNATIONAL

Brewer's Saccharomyces yeast biomass: characteristics and potential applications

(2009) I.M.P.L.V.O. Ferreira et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products

(2008) Valentina Stojceska et al.   FOOD CHEMISTRY

Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals

(2008) Margaret A. Brennan et al.   STARCH-STARKE

The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology

(2007) Valentina Stojceska et al.   JOURNAL OF CEREAL SCIENCE