Kriisa, M., Taivosalo, A., Föste, M., Kütt, M-L., Viirma, M., Priidik, R., Korzeniowska, M., Tian, Y., Laaksonen, O., Yang, B., Vilu, R.

Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties

author

Kriisa, Merike

Taivosalo, Anastassia

Föste, Maike

Kütt, Mary-Liis

Viirma, Maret

Priidik, Reimo

Korzeniowska, Malgorzata

Tian,Ye

Laaksonen, Oskar

Yang, Baoru

Vilu, Raivo

statement of authorship

Marie Kriisa, Anastassia Taivosalo, Maike Föste, Mary-Liis Kütt, Maret Viirma, Reimo Priidik, Malgorzata Korzeniowska, Ye Tian, Oskar Laaksonen, Baoru Yang, Raivo Vilu

source

Applied Food Research

publisher

Elsevier

journal volume number month

vol. 2, 1

year of publication

2022

pages

art. 100108

url

https://doi.org/10.1016/j.afres.2022.100108

subject term

õlletööstus

tootmisjäätmed

proteaasid

peptiidid

valgusisaldus

keyword

brewer's spent grain

proteases

protein solubilization

sensory

peptidomics

Open Access

scientific publication

teaduspublikatsioon

classifier

1.1

TTÜ department

loodusteaduskond

language

inglise

Kriisa, M., Taivosalo, A., Föste, M., Kütt, M-L., Viirma, M., Priidik, R., Korzeniowska, M., Tian, Y., Laaksonen, O., Yang, B., Vilu, R. Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties // Applied Food Research (2022) vol. 2, 1, art. 100108. https://doi.org/10.1016/j.afres.2022.100108