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Filtering by: Creator Valle, Paul S. Degree Field Chemistry Degree Field Food Science and Technology

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:

properties of brewers’ spent grain by Jasmin S. Yang A THESIS