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
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
TTÜ department
loodusteaduskond
language
inglise