Essays about: "brewers’ spent grain"

Showing result 1 - 5 of 6 essays containing the words brewers’ spent grain.

  1. 1. Effect of different food by-products on Tenebrio molitor growth and development in an industrial environment

    University essay from SLU/Dept. of Ecology

    Author : Anton Laggar Andreasson; [2023]
    Keywords : Tenebrio molitor; yellow mealworm; growth; development; industrial farming; wet feed; dry feed; by-products; insects; insects as food and feed; maturation; pupation;

    Abstract : Due to an increasing need for high-quality protein around the world, eyes are turning towards alternative methods of farming, such as insect farms. As insects can eat what humans cannot, e.g. food by-products, they can be a part of sustainable food systems. READ MORE

  3. 2. Protein content in Brewer’s spent grain and its characteristics : upcycling spent grain from food waste to protein source

    University essay from SLU/Department of Molecular Sciences

    Author : Moa Rönnhagen; [2022]
    Keywords : Barley; food waste; brewers’ spent grain; beer; protein; extraction; characterization; future food;

    Abstract : The United Nations have adopted sustainable development goals (SDGs). Within these SDGs, food waste management and waste valorization, an increase in value, is found. For these reasons, it was of interest to study Brewers’ spent grain, a residual product from beer production. READ MORE

  4. 3. Developing microscopy methods for evaluating bio-processed Brewers Spent Grain (BSG)

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Sera Susan Jacob; [2019]
    Keywords : microstructure; CLSM; immuno-labelling; β- glucan; arabinoxylan; cell wall; EPS; food technology; livsmedelsteknologi; Agriculture and Food Sciences;

    Abstract : Spent grain (BSG) is the solid residue obtained during brewing containing leftover malt and adjuncts. Though nutrient-dense, it is found to negatively impact texture and colour when used its raw form as an ingredient in food. READ MORE

  5. 4. Texture analysis of a fungal fermented product as a meat substitute

    University essay from Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Author : Julia Börjesson; Kerstin Meddings; [2019]
    Keywords : Neurospora intermedia; Rhizopus oryzae; fermenterat köttsubstitut; texturanalys;

    Abstract : Jordens befolkning förväntas ha överstigit 9 miljarder till 2050, vilket leder till en ökning av matbehov med 70%. Ungefär en tredjedel av all producerad mat slängs idag, speciellt grönsaker, bröd och annan mat med kort hållbarhetsdatum. READ MORE

  6. 5. Preparation and evaluation of arabinoxylan based prebiotics

    University essay from Lunds universitet/Bioteknik (master)

    Author : Mohammad Abu Mursalin Sajib; [2018]
    Keywords : Arabinoxylan; Probiotics; Prebiotics; Food; Xylanase; Brewer s spent grain; Biotechnology; Bioteknik; Technology and Engineering;

    Abstract : Prebiotics are non-digestible carbohydrates that selectively stimulate the growth and activity of health promoting bacteria in the colon, resulting in homeostasis to the gut environment. It is considered to be the solution of many health-related diseases such as type-2 diabetes, cardiovascular disease and cancer. READ MORE