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Subcritical water treatment to modify insoluble dietary fibers from brewer's spent grain for improved functionality

Xueqian Su1, Qing Jin2, Yixiang Xu3

  • 1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg VA 24061, USA.

Food Chemistry
|October 11, 2023
PubMed

Keywords:
Acetic acid (PubChem CID: 176)Brewer’s spent grainButyric acid (PubChem CID: 264)Functional propertiesHexane (PubChem CID: 8058)In-vitro fermentationInsoluble dietary fiberInulin (PubChem CID: 24763)Lactic acid (PubChem CID: 612)Propionic acid (PubChem CID: 1032)Short-chain fatty acidsSubcritical water treatment

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