β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activity
María Agustina Caruso, Judith Piermaría, Analía G. Abraham, Micaela Medrano
Topics & Concepts
BrewingFood industryContext (archaeology)PrebioticFunctional foodFood scienceFood additiveBiotechnologyYeastBiochemical engineeringBusinessHealth benefitsProduct (mathematics)ChemistryBiologyBiochemistryEngineeringMathematicsFermentationGeometryTraditional medicineMedicinePaleontologyFood composition and propertiesPhytochemicals and Antioxidant ActivitiesBiofuel production and bioconversion