{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,22]],"date-time":"2026-06-22T13:13:15Z","timestamp":1782133995799,"version":"3.54.5"},"reference-count":126,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2021,4,25]],"date-time":"2021-04-25T00:00:00Z","timestamp":1619308800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2021,5]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>The nutritional properties of brewers\u2019 spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products\u2019 properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15714","type":"journal-article","created":{"date-parts":[[2021,4,25]],"date-time":"2021-04-25T09:49:27Z","timestamp":1619344167000},"page":"1532-1551","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":75,"title":["Brewers\u2019 spent grain in food systems: Processing and final products quality as a function of fiber modification treatment"],"prefix":"10.1111","volume":"86","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9273-0366","authenticated-orcid":false,"given":"Joncer","family":"Naibaho","sequence":"first","affiliation":[{"name":"Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroc\u0142aw University of Environmental and Life Sciences  Wroc\u0142aw Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0300-0407","authenticated-orcid":false,"given":"Ma\u0142gorzata","family":"Korzeniowska","sequence":"additional","affiliation":[{"name":"Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroc\u0142aw University of Environmental and Life Sciences  Wroc\u0142aw Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,4,25]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.17306\/J.AFS.0487"},{"issue":"5","key":"e_1_2_8_3_1","first-page":"83\u201397.","article-title":"By\u2010products from brewery industry as the attractive additives to the extruded cereals food","volume":"10","author":"\u017belazi\u0144ski T.","year":"2018","journal-title":"Carpathian Journal of Food Science and Technology"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2018.05.004"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.21608\/jfds.2015.50077"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.21608\/jfds.2018.77764"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.07.105"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.3923\/ajft.2011.763.771"},{"issue":"3","key":"e_1_2_8_9_1","first-page":"324","article-title":"Brewer\u2019s spent grain: A review of its potentials and applications","volume":"10","author":"Aliyu S.","year":"2011","journal-title":"African Journal of Biotechnology"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1515\/ijfe\u20102017\u20100195"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010015\u20102121\u20108"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jaap.2017.09.009"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.08.033"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010010\u20101419\u2010z"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2019.1655632"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.05.123"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.05.110"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.04.068"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox7040045"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2019.103455"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.05.035"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130\u2010018\u20100682\u20101"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2013.09.003"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.872"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.12.008"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13260"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.12.027"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.12137"},{"key":"e_1_2_8_29_1","article-title":"Global beer production 1998\u20102018","author":"Conway J.","year":"2019","journal-title":"Alcohol Beverages"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2017.12.027"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1108\/BFJ\u201008\u20102018\u20100527"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfbc.12370"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2013.07.001"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.06.077"},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.125451"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2015.04.003"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.4028\/www.scientific.net\/amr.233\u2010235.2824"},{"key":"e_1_2_8_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2018.11.269"},{"key":"e_1_2_8_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2019.04.042"},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.1080\/21655979.2020.1768694"},{"key":"e_1_2_8_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.03.012"},{"key":"e_1_2_8_42_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010017\u20101913\u20104"},{"key":"e_1_2_8_43_1","doi-asserted-by":"publisher","DOI":"10.5251\/ajfn.2011.1.1.39.43"},{"key":"e_1_2_8_44_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2019.07.011"},{"key":"e_1_2_8_45_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130\u2010019\u201000783\u20101"},{"key":"e_1_2_8_46_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12649\u2010019\u201000654\u20105"},{"key":"e_1_2_8_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2019.102184"},{"key":"e_1_2_8_48_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.13794"},{"key":"e_1_2_8_49_1","doi-asserted-by":"publisher","DOI":"10.1002\/jib.448"},{"key":"e_1_2_8_50_1","series-title":"6th International Dietary Fibre Conference","volume-title":"Book of Abstracts","author":"Jozinovi\u0107 A.","year":"2015"},{"key":"e_1_2_8_51_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12010\u2010016\u20102085\u20109"},{"key":"e_1_2_8_52_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.02.051"},{"key":"e_1_2_8_53_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010015\u20102079\u20106"},{"key":"e_1_2_8_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2014.12.005"},{"key":"e_1_2_8_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2015.03.008"},{"key":"e_1_2_8_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2013.01.009"},{"key":"e_1_2_8_57_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2012.12.005"},{"key":"e_1_2_8_58_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2019.04.012"},{"key":"e_1_2_8_59_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2017.11.006"},{"key":"e_1_2_8_60_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11250\u2010019\u201002120\u20109"},{"key":"e_1_2_8_61_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.02.042"},{"key":"e_1_2_8_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biteb.2019.100203"},{"key":"e_1_2_8_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2010.10.001"},{"key":"e_1_2_8_64_1","doi-asserted-by":"publisher","DOI":"10.1002\/jib.363"},{"key":"e_1_2_8_65_1","volume-title":"Technologies for improving the quality of bread doughs made with barley spent grain and sorghum","author":"Magabane I. E.","year":"2017"},{"key":"e_1_2_8_66_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2020.102402"},{"key":"e_1_2_8_67_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.6421"},{"key":"e_1_2_8_68_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.02.133"},{"key":"e_1_2_8_69_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.05.048"},{"key":"e_1_2_8_70_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.seppur.2013.02.015"},{"key":"e_1_2_8_71_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2013.07.023"},{"key":"e_1_2_8_72_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2019.117868"},{"key":"e_1_2_8_73_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.01.035"},{"key":"e_1_2_8_74_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2013.03.076"},{"key":"e_1_2_8_75_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.wasman.2017.02.018"},{"key":"e_1_2_8_76_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108421"},{"key":"e_1_2_8_77_1","doi-asserted-by":"publisher","DOI":"10.17508\/CJFST.2020.12.1.08"},{"key":"e_1_2_8_78_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5b05535"},{"key":"e_1_2_8_79_1","doi-asserted-by":"publisher","DOI":"10.12944\/CRNFSJ.6.1.12"},{"key":"e_1_2_8_80_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.13244"},{"key":"e_1_2_8_81_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules23123052"},{"key":"e_1_2_8_82_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14653"},{"key":"e_1_2_8_83_1","doi-asserted-by":"publisher","DOI":"10.5937\/FFR1701057P"},{"key":"e_1_2_8_84_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.12540"},{"key":"e_1_2_8_85_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.01.166"},{"key":"e_1_2_8_86_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2018.09.017"},{"key":"e_1_2_8_87_1","doi-asserted-by":"publisher","DOI":"10.7717\/peerj.9427"},{"key":"e_1_2_8_88_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2017.06.039"},{"key":"e_1_2_8_89_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2013.09.004"},{"key":"e_1_2_8_90_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2014.10.010"},{"key":"e_1_2_8_91_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253\u2010014\u20106009\u20108"},{"key":"e_1_2_8_92_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2015.05.031"},{"key":"e_1_2_8_93_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nbt.2020.01.007"},{"key":"e_1_2_8_94_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010015\u20101620\u2010y"},{"key":"e_1_2_8_95_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2016.10.002"},{"key":"e_1_2_8_96_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2015.07.006"},{"key":"e_1_2_8_97_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110009"},{"key":"e_1_2_8_98_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-08-102162-0.00007-1"},{"key":"e_1_2_8_99_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u20104549.2012.00711.x"},{"key":"e_1_2_8_100_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2018.03.006"},{"key":"e_1_2_8_101_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2019.01.117"},{"key":"e_1_2_8_102_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.06.130"},{"key":"e_1_2_8_103_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010015\u20102461\u20107"},{"key":"e_1_2_8_104_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2011.11.011"},{"key":"e_1_2_8_105_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-380886-8.10016-9"},{"key":"e_1_2_8_106_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-814639-2.00015-0"},{"key":"e_1_2_8_107_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation5030052"},{"key":"e_1_2_8_108_1","volume-title":"Biotransformation of brewer's spent grain and application as a food ingredient in extruded breakfast cereals","author":"Thorvaldsson M.","year":"2020"},{"key":"e_1_2_8_109_1","doi-asserted-by":"publisher","DOI":"10.1002\/jib.479"},{"key":"e_1_2_8_110_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108414"},{"issue":"6","key":"e_1_2_8_111_1","first-page":"5","article-title":"Consumer acceptability of crackers produced from blend of sprouted pigeon pea, unripe plantain and brewers\u2019 spent grain and its hypoglycemic effect in diabetic rats","volume":"10","author":"Uchegbu N. N.","year":"2016","journal-title":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering"},{"issue":"1","key":"e_1_2_8_112_1","first-page":"1","article-title":"Nutritional Composition of Crackers Produced from Blend of Sprouted Pigeon Pea (Cajanus cajan), Unripe Plantain (Musa parasidiaca) and Brewers\u2019 Spent Grain Flour and Blood Glucose Level of Diabetic Rats Fed the Biscuit","volume":"10","author":"Uchegbu N. N.","year":"2016","journal-title":"World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering"},{"key":"e_1_2_8_113_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2020.01831"},{"key":"e_1_2_8_114_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2019.00042"},{"key":"e_1_2_8_115_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.02.050"},{"key":"e_1_2_8_116_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2013.10.012"},{"key":"e_1_2_8_117_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010016\u20102696\u2010y"},{"key":"e_1_2_8_118_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010012\u20101805\u20109"},{"key":"e_1_2_8_119_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.14906"},{"key":"e_1_2_8_120_1","volume-title":"Thesis","author":"Woomer J.","year":"2018"},{"key":"e_1_2_8_121_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2017.05.012"},{"key":"e_1_2_8_122_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12649\u2010012\u20109108\u20108"},{"key":"e_1_2_8_123_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.03.019"},{"key":"e_1_2_8_124_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14314"},{"key":"e_1_2_8_125_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2018.05.046"},{"key":"e_1_2_8_126_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2016.10.045"},{"key":"e_1_2_8_127_1","doi-asserted-by":"publisher","DOI":"10.3390\/pr7030126"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.15714","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.15714","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.15714","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T17:22:19Z","timestamp":1762190539000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.15714"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,4,25]]},"references-count":126,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2021,5]]}},"alternative-id":["10.1111\/1750-3841.15714"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.15714","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,4,25]]},"assertion":[{"value":"2020-10-27","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-03-11","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-04-25","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}