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Filtering by: Creator Doerr, Michael D. Remove constraint Creator: Doerr, Michael D. Degree Field Chemistry Remove constraint Degree Field: Chemistry Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • The role of molecular architecture in the hydration properties of brewers’ spent grain

    Creator:
    Yang, Jasmin S.
    Abstract:
    An emerging strategy to reducing food waste is converting food processing byproducts to nutritious and inexpensive food ingredients. A relevant food processing waste stream is brewers’ spent grain (BSG), the primary byproduct of beer production. BSG is a promising candidate as a food ingredient because of its high protein and...
    Resource Type:
    Honors College Thesis
    Full Text:
    :_____________________________________________________ Michael H. Penner An emerging strategy to reducing food waste is converting food