Development of edible films from protein of brewer's spent grain: Effect of pH and protein concentration on physical, mechanical and barrier properties of films
Brewer's spent grain (BSG) is the protein-rich agro-industrial waste generated from breweries. In this study, the protein extracted from BSG was used in the development of edible film. BSG protein films plasticized with glycerol were developed at varying pH and protein concentrations. The effec...
Main Authors: | Saini, C.S (Author), Shroti, G.K (Author) |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier B.V.
2022
|
Subjects: | |
Online Access: | View Fulltext in Publisher |
Similar Items
-
Analysis of Drying of Brewers’ Spent Grain
by: José Ignacio Arranz, et al.
Published: (2018-11-01) -
Phytochemical Composition of Brewers’ Spent Grains
by: Ivanova Kristina, et al.
Published: (2020-06-01) -
Brewer’s Spent Grains: Possibilities of Valorization, a Review
by: Ancuța Chetrariu, et al.
Published: (2020-08-01) -
Ultrasound-assisted enzymatic extraction of protein hydrolysates from brewer's spent grain
by: Yu, Dajun
Published: (2020) -
From stale bread and brewers spent grain to a new food source using edible filamentous fungi
by: Rebecca Gmoser, et al.
Published: (2020-01-01)