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Hydro-mechanical processing of brewer's spent grain as a novel route for separation of protein products with differentiated techno-functional properties (2019)
Journal Article
Ibbett, R., White, R., Tucker, G., & Foster, T. (2019). Hydro-mechanical processing of brewer's spent grain as a novel route for separation of protein products with differentiated techno-functional properties. Innovative Food Science and Emerging Technologies, 56, Article 102184. https://doi.org/10.1016/j.ifset.2019.102184

© 2019 Elsevier Ltd Hydro-mechanical processing using a colloid mill with a large gap setting leads to the preferential breakup of the residual aleurone and endosperm tissues of brewer's spent grain, forming a protein rich fines material with small p... Read More about Hydro-mechanical processing of brewer's spent grain as a novel route for separation of protein products with differentiated techno-functional properties.

Manipulation of Conditions during Wort Collection in Production-Scale Fermentations to Regulate Volatile Ester Synthesis as an Aid to Product Matching for Multisite Brewing (2015)
Journal Article
Bilverstone, T. W., White, R., & Boulton, C. A. (2015). Manipulation of Conditions during Wort Collection in Production-Scale Fermentations to Regulate Volatile Ester Synthesis as an Aid to Product Matching for Multisite Brewing. Journal- American Society of Brewing Chemists, 73(4), 347-353. https://doi.org/10.1094/ASBCJ-2015-0730-01

© 2015 American Society of Brewing Chemists, Inc. Volatile esters are amongst the most important yeast-derived flavoractive compounds produced during brewery fermentation. Dissolved oxygen concentration has long been recognized as an effector for the... Read More about Manipulation of Conditions during Wort Collection in Production-Scale Fermentations to Regulate Volatile Ester Synthesis as an Aid to Product Matching for Multisite Brewing.