Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan.
1. 1. Introduction to cereal processing and by-products - p. 1 2. 2. The healthy components of cereal by-products and their functional properties - p. 27 3. 3. Distiller's dried grains with solubles (DDGS) and intermediate products as starting materials in biorefinery strategies - p. 63 4. 4. Biorefineries for wheat bran: Sustainable utilization and market potential - p. 87 5. 5. Recovery of proteins from cereal processing by-products - p. 125 6. 6. Membrane technologies for the fractionation of compounds recovered from cereal processing by-products - p. 159 7. 7. Recovery of high added-value compounds from brewing and distillate processing by-products - p. 189 8. 7.1. Introduction - p. 189 9. 7.2. Brewer's spent grain - p. 190 10. 7.3. Composition of brewer's spent grain - p. 191 11. 7.4. Effect of processes in the value of brewer’s spent grain - p. 199 12. 7.5. Recovery and potential applications - p. 199 13. 7.6. Brewer's spent yeast - p. 207 14. 7.7. Potential applications of other by-products - p. 213 15. 7.8. Conclusion - p. 214 16. 8. Arabinoxylans from cereal by-products: Insights into structural features, recovery, and applications - p. 227 17. 9. Biotechnological, food, and health care applications - p. 253 18. 10. Reutilization of cereal processing by-products in bread making - p. 279 19. 11. Concluding remarks and future perspectives - p. 319 20. Index - p. 329
Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan.
1. 1. Introduction to cereal processing and by-products - p. 1 2. 2. The healthy components of cereal by-products and their functional properties - p. 27 3. 3. Distiller's dried grains with solubles (DDGS) and intermediate products as starting materials in biorefinery strategies - p. 63 4. 4. Biorefineries for wheat bran: Sustainable utilization and market potential - p. 87 5. 5. Recovery of proteins from cereal processing by-products - p. 125 6. 6. Membrane technologies for the fractionation of compounds recovered from cereal processing by-products - p. 159 7. 7. Recovery of high added-value compounds from brewing and distillate processing by-products - p. 189 8. 7.1. Introduction - p. 189 9. 7.2. Brewer's spent grain - p. 190 10. 7.3. Composition of brewer's spent grain - p. 191 11. 7.4. Effect of processes in the value of brewer’s spent grain - p. 199 12. 7.5. Recovery and potential applications - p. 199 13. 7.6. Brewer's spent yeast - p. 207 14. 7.7. Potential applications of other by-products - p. 213 15. 7.8. Conclusion - p. 214 16. 8. Arabinoxylans from cereal by-products: Insights into structural features, recovery, and applications - p. 227 17. 9. Biotechnological, food, and health care applications - p. 253 18. 10. Reutilization of cereal processing by-products in bread making - p. 279 19. 11. Concluding remarks and future perspectives - p. 319 20. Index - p. 329
