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Sustainable Applications for the Valorization of Cereal Processing By-Products
| Content Provider | MDPI |
|---|---|
| Author | Galanakis, Charis M. |
| Copyright Year | 2022 |
| Description | This review article revises the sustainable practices and applications to valorize valuable components recovered from cereal processing by-products. After introducing cereal processing by-products, their healthy compounds, and corresponding functional properties, the article explores reutilization opportunities of by-products emphasizing specific sources (e.g., oat and wheat bran, distillers’ dried grains, etc.) and the biorefinery approach. Proteins and soluble dietary fibers such as arabinoxylans are of particular interest due to their content in the cereal processing by-products and their easy extraction based on conventional technologies such as enzyme-assisted extraction and membrane filtration. Non-thermal technologies have also been suggested to improve sustainability recovery approaches. Finally, the article discusses the different applications for the recovered high-added value compounds that span across biotechnology, foods, and bakery products. |
| Starting Page | 241 |
| e-ISSN | 23048158 |
| DOI | 10.3390/foods11020241 |
| Journal | Foods |
| Issue Number | 2 |
| Volume Number | 11 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2022-01-17 |
| Access Restriction | Open |
| Subject Keyword | Foods Food Science and Technology Brewers' Spent Grain Oat Arabinoxylans Proteins Biorefinery Ultrafiltration Bakery Products |
| Content Type | Text |
| Resource Type | Article |
