HTC of Wet Residues of the Brewing Process: Comprehensive Characterization of Produced Beer, Spent Grain and Valorized Residues
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DOI: 10.3390/en13082058
Abstract: Steady consumption of beer results in a steady output of residues, i.e., brewer’s spent grain (BSG). Its valorization, using hydrothermal carbonization (HTC) seems sensible. However, a significant knowledge gap regarding the variability of this residue… read more here.
Keywords: characterization; spent grain; beer; brewing process ... See more keywords
Production of Ethyl-agarobioside, a Novel Skin Moisturizer, by Mimicking the Alcoholysis from the Japanese Sake-Brewing Process
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DOI: 10.3390/md21060341
Abstract: Agarobiose (AB; d-galactose-β-1,4-AHG), produced by one-step acid hydrolysis of agarose of red seaweed, is considered a promising cosmetic ingredient due to its skin-moisturizing activity. In this study, the use of AB as a cosmetic ingredient… read more here.
Keywords: brewing process; japanese sake; ethyl agarobioside; alcoholysis ... See more keywords