Food research international (Ottawa, Ont.)Maillard ReactionPhenolsAntioxidantsEdible GrainPolymers
Interaction between Maillard reaction products and phenolics in brewer's spent grain: Structural and antioxidant insights.
Mariela Patrignani, Lucía Del Sol González-Forte, Ana Alicia Paz Pierri, Joseph M Awika, Paula A Conforti
Published: 202510.1016/j.foodres.2025.117643
Abstract
Brewers' spent grain (BSG), the main lignocellulosic by-product of the brewing industry, has attracted increasing interest as a sustainable source of bioactive compounds, particularly phenolics and Maillard reaction products (MRP) such as melanoidins…
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