References
- 1. Aliyu, S. and M. Bala, M. (2011). Brewer`s spent grain. A review of its potentials and applications. Afr. J. Biotech. 10 (3): 324-331.
- 2. Analytica-EBC (2007) European Brewery Convention. Nürnberg: Fachverlag Hans Carl, 5th ed.
- 3. Benzie, I. and Strain, J. (1996) The Feric reducing ability of plasma (FRAP) as a measure of antioxidant activity. The FRAP assay, Anal. Biochem. 189: 70-76..10.1006/abio.1996.02928660627
- 4. Brand – Williams, W., Cuvelier, M. and Berst, C. (1995) Use of a free radical method to evaluate antioxidant activity, LWT - Food Sci. Technol. 28: 25-30.
- 5. Buruk Sahin Y., Aktar Demirtas, E. and Burnak, N. (2016). Mixture design: A review of recent applications in the food industry. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi., 22(4): 297-304.
- 6. Carvalho D.O., Gonçalves L.M., Guido L.F. (2016) Overall antioxidant properties of malt and how they are influenced by the individual constituents of barley and the malting process. Comprehensive Reviews in Food Science and Food Safety, vol. 15, pp. 927-94310.1111/1541-4337.1221833401797
- 7. Dvořáková, M., Guido, L. F., Dostálek, P., Skulilová, Z., Moreira, M. M. and Barros, A. A. (2008). Antioxidant properties of free, soluble ester and insoluble-bound phenolic compounds in different barley varieties and corresponding malts. Journal of Institute of Brewing, 114: 27-33.
- 8. Farcas, M., Tofana, M., Socaci, S., Mudura, E., Scrob, S., Salanta, L. and Muresan, V. (2014) Brewer`s spent grain - A new potential ingredient for functional foods. J. Agroalim. Proc. Technol. 20(2): 137-141.
- 9. Hassona, H.Z. (1993). High fibre bread containing brewer’s spent grains and its effect on lipid metabolism in rats. Die Nahrung., 37: 576–582.
- 10. Inns, E. L., Buggey, L. A., Booer, C., Nursten, H. E. and Ames, J. M. (2011). Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt. J. Agric. Food Chem. 59(17): 9335–9343.
- 11. Ivanova, K., Denkova, R., Kostov, G., Petrova, T., Bakalov, I., Ruscova, M., and Penov, N. (2017) Extrusion of brewers’ spent grains and application in the production of functional food. Characteristics of spent grains and optimization of extrusion. J. Inst. Brew., 123: 544–552. doi: 10.1002/jib.448.10.1002/jib.448
- 12. Kalcheva – Karadzhova, K. D., Mihalev, K., Ludneva, D., Shikov, V., Dinkova, R. and Bakalov, I. (2016). Effect of pectolytic enzyme preparation on antioxidant capacity and color characteristic of rose petals extract (Rosa Damascena Mill.), Bulg. Chem. Commun. 48 Special Issue E: 464-467.
- 13. Magalhães, P. J., Almeida, S. M., Carvalho, A. M., Gonçalves, L. M., Pacheco, J. G. and Cruz, J. M. (2011) Influence of malt on the xanthohumol and isoxanthohumol behavior in pale and dark beers. A micro-scale approach, Food Res. Inter. 44(1): 351–359.
- 14. Maillard, M. N. and Berset, C. (1995). Evolution of antioxidant activity during kilning. Role of insoluble bound phenolic acids of barley and malt. J J. Agric. Food Chem. 43(7): 1789–1793.
- 15. McCarthy, A. L., O’Callaghan, Y. C., Connolly, A., Piggott, C., FitzGerald, R. J. and O’Brien N. (2012). Phenolic extracts of brewers’ spent grain (BSG) as functional ingredients — Assessment of their DNA protective effect against oxidant-induced DNA single strand breaks in U937 cells, Food Chem. 134(2): 641–646.
- 16. Meneses, N. G. T., Martins, S., Teixeira, J. A. and Mussatto, S. (2013). Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains, Sep. Purif. Technol. 108: 152–158.
- 17. Miranda, M.Z., Grossmann, M. V. E. and Nabeshima, E. H. (1994a). Utilization of brewers’ spent grain for the production of snacks with fiber. 1. Physicochemical characteristics. Brazilian Archives of Biology and Technology, 37: 483–493.
- 18. Miranda, M.Z., Grossmann, M. V. E. and Nabeshima, E. H. (1994b). Utilization of brewer spent grain (BSG) for production of snacks with fiber. 2. Sensory analysis of snacks. Brazilian Archives of Biology and Technology, 37: 9–21.
- 19. Moreira, M. M., Simone Morais, S., Carvalho, D. O., Barros, A. A., Delerue-Matos, C. and Guido, L. F. (2013). Brewer’s spent grain from different types of malt. Evaluation of the antioxidant activity and identification of the major phenolic compounds, Food Res. Inter. 54: 382–388.
- 20. Mussato, S., Dragone, G. and Roberto, I. C. (2006) Brewers’ spent grain. generation, characteristics and potential applications, J. Cereal Sci. 43: 1–14.10.1016/j.jcs.2005.06.001
- 21. Mussato, S. and Roberto, I. C. (2006). Chemical characterization and liberation of pentose sugars from brewer’s spent grain. J. Chem. Technol. Biotechnol. 81: 268-274.
- 22. Mussatto, S.I., Rocha, G. and Roberto, I. C. (2008). Hydrogen peroxide bleaching of cellulose pulps obtained from brewer’s spent grain. Cellulose, 15: 641-649.
- 23. Öztürk, S., Özboy, O., Cavidoglu, I. and Köksel, H. (2002). Effects of Brewers’ spent grains on the qualityand dietary fibre content of cookies. J. Inst. Brew. 108(1): 23-27.
- 24. Singleton, V. and Rossi, J. (1963) Colorimetry of total phenolics with phosphomolybdic - phosphotungstic acid reagents, Am. J. Enol. Viticul. 50: 3828-3834.
- 25. Szwajgier D. (2009). Content of individual phenolic acids in worts and beers and their possible contribution to the radical activity of beer. Journal of Insitute of Brewing. 115: 243-252.
- 26. Shopska, V., Dzivoderova-Zarcheva, M., Ivanova, K., Nedyalkov, P., Denkova-Kostova, R., Kaneva, M. and Kostov, G. (2019). Phytochemical characteristics of different malts and possibillities for their application in functional beverages. Book of proceedings X International Scientific Agriculture Symposium “AGROSYM 2019”: 785-790.
- 27. Wannenmacher J., Gastl M., and Becker T. (2018). Phenolic substances in beer: Structural diversity, reactive potential and relevance for brewing process and beer quality. Comprehensive Reviews in Food Science and Food Safety, 17: 953-988.