Brewing Waste: Novel Perspectives in Processing, Functional Characterization, and Value-Added Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 224
Special Issue Editors
Interests: food chemistry; food science and technology; functional foods; by-products; nutrition; sustainable chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: chromatographic determinations; electrochemistry; sensors/biosensors; sample preparation; environment and food control; environmental monitoring; contaminant detection; PAHs; pesticides; pharmaceuticals; heavy metals; allergens
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Brewing represents a significant industrial sector responsible for producing considerable volumes of beer alongside valuable by-products. These by-products primarily consist of brewer’s spent grain, spent hops/hot trub, and residual brewer’s yeast. Around 85% of these by-products possess the potential to be converted into valuable resources, thereby substantially cutting production costs and bolstering self-sufficiency. Owing to their rich nutritional profiles and bioactive compounds—such as carbohydrates, proteins, fibers, vitamins, minerals, and phenolic compounds—brewing by-products present a promising avenue for creating functional ingredients with diverse applications across the food industry and related fields.
This Special Issue aims to delve into traditional and innovative processing techniques capable of extracting functional ingredients from these often-overlooked resources. We also aim to enhance our understanding of the nutritional and technological attributes of these ingredients while exploring their versatile applications spanning the food and beverage sectors, agriculture, aquaculture, feed nutrition, packaging, and beyond. By contributing to this Special Issue, authors can help shape the trajectory of sustainable food production and provide practical solutions for producers. We invite original articles and reviews as contributions on this journey.
Dr. Elsa F. Vieira
Prof. Dr. Cristina Delerue-Matos
Guest Editors
Manuscript Submission Information
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Keywords
- brewer’s spent grain
- spent hops/hot trub
- residual brewer’s yeast
- nnovative and traditional processing technologies
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