TY  - JOUR 
AU  - Alonso Riaño, Patricia
AU  - Sanz Díez, Mª Teresa
AU  - Benito Román, Oscar
AU  - Beltrán Calvo, Sagrario
AU  - Trigueros Andrés, Ester
PY  - 2021
SN  - 0308-8146
UR  - http://hdl.handle.net/10259/5672
AB  - The valorization of the brewer’s spent grain (BSG) generated in a craft beer industry was studied by subcritical water hydrolysis in a semi-continuous fixed-bed reactor. Temperature was varied from 125 to 185 °C at a constant flow rate of 4 mL/min....
LA  - eng
PB  - Elsevier
KW  - Subcritical water extraction
KW  - Biorefinery
KW  - Breweŕs spent grain
KW  - Protein
KW  - Amino acids
KW  - Individual phenolic compounds
KW  - Antioxidant capacity
KW  - Ingeniería química
KW  - Chemical engineering
KW  - Alimentos
KW  - Food
TI  - Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain
DO  - 10.1016/j.foodchem.2021.129264
T2  - Food Chemistry
VL  - 351
M2  - 129264
ER  -