{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,16]],"date-time":"2026-03-16T20:30:55Z","timestamp":1773693055996,"version":"3.50.1"},"reference-count":286,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,8,21]],"date-time":"2025-08-21T00:00:00Z","timestamp":1755734400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biomass"],"abstract":"<jats:p>The brewing industry generates vast amounts of by-products of biotic and abiotic nature that require proper handling to reduce their environmental footprint annually. Simultaneously, and in alignment with the current circular economy dynamics, there is a growing trend towards the valorization of such by-products, through upcycling and\/or repurposing. Biotic by-products are a low-cost source of valuable compounds, such as proteins, carbohydrates, lipids and phenolic compounds, which, with adequate recovery methods, can be used in various industries, e.g., agro-food and pharma, among others, where their bioactive and physical-chemical properties can be harnessed effectively. Abiotic by-products are increasingly valorized through pathways that prioritize material recovery and functional reuse. This work aims to address the most relevant by-products from brewing by providing a broad perspective that abridges their sources alongside the manufacturing chain, the composition of the different by-products, and current and foreseen handling and valorization strategies.<\/jats:p>","DOI":"10.3390\/biomass5030049","type":"journal-article","created":{"date-parts":[[2025,8,21]],"date-time":"2025-08-21T08:40:48Z","timestamp":1755765648000},"page":"49","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Brewing By-Products: Source, Nature, and Handling in the Dawn of a Circular Economy Age"],"prefix":"10.3390","volume":"5","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0271-7796","authenticated-orcid":false,"given":"Pedro C. B.","family":"Fernandes","sequence":"first","affiliation":[{"name":"BioRG\u2014Bioengineering and Sustainability Research Group, Faculty of Engineering, Universidade Lus\u00f3fona, Campo Grande 376, 1749-024 Lisboa, Portugal"},{"name":"iBB\u2014Institute for Bioengineering and Biosciences, Instituto Superior T\u00e9cnico (IST), Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisbon, Portugal"},{"name":"Associate Laboratory i4HB\u2014Institute for Health and Bioeconomy at Instituto Superior T\u00e9cnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisbon, Portugal"}]},{"given":"Joaquim","family":"Silva","sequence":"additional","affiliation":[{"name":"BioRG\u2014Bioengineering and Sustainability Research Group, Faculty of Engineering, Universidade Lus\u00f3fona, Campo Grande 376, 1749-024 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e56355","DOI":"10.15252\/embr.202256355","article-title":"A Short History of Beer Brewing","volume":"23","author":"Raihofer","year":"2022","journal-title":"EMBO Rep."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"17593","DOI":"10.1073\/pnas.0407921102","article-title":"Fermented Beverages of Pre- and Proto-Historic China","volume":"101","author":"McGovern","year":"2004","journal-title":"Proc. Natl. Acad. Sci. USA"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Bamforth, C.W. (2023). Beer, Oxford University Press.","DOI":"10.1093\/oso\/9780199996742.001.0001"},{"key":"ref_4","unstructured":"(2025, May 07). Statista Beer Production Worldwide from 1998 to 2023. Available online: https:\/\/www.statista.com\/statistics\/270275\/worldwide-beer-production\/."},{"key":"ref_5","unstructured":"Grand View Research (2024). Beer Market Size, Share & Trends Analysis Report by Product (Ale, Lager, Stout), Packaging (Bottles, Cans), by Production (Macro Brewery, Micro Brewery, Craft Brewery), by Distribution Channel (On-Trade, Off-Trade), by Region, and Segment Forecasts, 2025\u20132030, Grand View Research. Report ID: 978-1-68038-663-9."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Garavaglia, C., and Swinnen, J. (2020). Industry Concentration and the Entry of Craft Producers into the Global Beer Market. New Developments in the Brewing Industry, Oxford University Press.","DOI":"10.1093\/oso\/9780198854609.003.0010"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1905","DOI":"10.1080\/00343404.2023.2216066","article-title":"Beer, Brewing, and Regional Studies","volume":"57","author":"Cabras","year":"2023","journal-title":"Reg. Stud."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1017\/jwe.2023.8","article-title":"The Emergence of Lower-Alcohol Beverages: The Case of Beer","volume":"18","author":"Anderson","year":"2023","journal-title":"J. Wine Econ."},{"key":"ref_9","first-page":"347","article-title":"Non- and Low-Alcoholic Beer\u2013Popularity and Manufacturing Techniques [Pdf]","volume":"20","author":"Stachowiak","year":"2021","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Thesseling, F.A., Bircham, P.W., Mertens, S., Voordeckers, K., and Verstrepen, K.J. (2019). A Hands-On Guide to Brewing and Analyzing Beer in the Laboratory. Curr. Protoc. Microbiol., 54.","DOI":"10.1002\/cpmc.91"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Goyal, A., Shukla, G., Mishra, S., Mallik, S., Singh, A., and Dubey, M. (2023). Beer Production by Fermentation Process: A Review. J. Microbiol. Biotechnol. Food Sci., 13.","DOI":"10.55251\/jmbfs.9532"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"102817","DOI":"10.1016\/j.jclepro.2012.03.003","article-title":"The Brewing Industry and Environmental Challenges","volume":"256","author":"Olajire","year":"2020","journal-title":"J. Clean. Prod."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1080\/10408419991299257","article-title":"From Field Barley to Malt: Detection and Specification of Microbial Activity for Quality Aspects","volume":"25","author":"Noots","year":"1999","journal-title":"Crit. Rev. Microbiol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"2294","DOI":"10.1007\/s11947-022-02885-2","article-title":"Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges","volume":"15","author":"Laus","year":"2022","journal-title":"Food Bioproc. Technol."},{"key":"ref_15","first-page":"53","article-title":"Determination of Cytolytic Malt Modification\u2014Part I: Influence of Variety Characteristics","volume":"79","author":"Gastl","year":"2021","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Ledley, A.J., Elias, R.J., and Cockburn, D.W. (2023). Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts. Beverages, 9.","DOI":"10.3390\/beverages9010010"},{"key":"ref_17","first-page":"217","article-title":"V Wort Boiling Today-Boiling Systems with Low Thermal Stress in Combination with Volatile Stripping","volume":"26","author":"Williaert","year":"2001","journal-title":"Cerevisia"},{"key":"ref_18","first-page":"259","article-title":"Brewer\u2019s Spent Grain: Its Value as Renewable Biomass and Its Possible Applications","volume":"92","author":"Lisci","year":"2022","journal-title":"Chem. Eng. Trans."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jcs.2005.06.001","article-title":"Brewers\u2019 Spent Grain: Generation, Characteristics and Potential Applications","volume":"43","author":"Mussatto","year":"2006","journal-title":"J. Cereal Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"e70150","DOI":"10.1111\/1541-4337.70150","article-title":"Brewer\u2019s Spent Grain: Unveiling Innovative Applications in the Food and Packaging Industry","volume":"24","author":"Aradwad","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"553","DOI":"10.1002\/jib.363","article-title":"Brewers\u2019 Spent Grain: A Review with an Emphasis on Food and Health","volume":"122","author":"Lynch","year":"2016","journal-title":"J. Inst. Brew."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Hejna, A., Mar\u0107, M., Kowalkowska-Zedler, D., Pladzyk, A., and Barczewski, M. (2021). Insights into the Thermo-Mechanical Treatment of Brewers\u2019 Spent Grain as a Potential Filler for Polymer Composites. Polymers, 13.","DOI":"10.3390\/polym13060879"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"vvae022","DOI":"10.1093\/ijfood\/vvae022","article-title":"Potential Utilisation Methods for Brewer\u2019s Spent Grain: A Review","volume":"60","author":"Dancker","year":"2025","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Jaeger, A., Arendt, E.K., Zannini, E., and Sahin, A.W. (2020). Brewer\u2019s Spent Yeast (BSY), an Underutilized Brewing By-Product. Fermentation, 6.","DOI":"10.3390\/fermentation6040123"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"141882","DOI":"10.1016\/j.foodchem.2024.141882","article-title":"Advances in the Valorization of Brewing By-Products","volume":"465","author":"Belardi","year":"2025","journal-title":"Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"8231","DOI":"10.1080\/10408398.2023.2198012","article-title":"Review of the Valorization Initiatives of Brewing and Distilling By-Products","volume":"64","author":"Umego","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"100394","DOI":"10.1016\/j.envadv.2023.100394","article-title":"Current Advances in the Brewery Wastewater Treatment from Anaerobic Digestion for Biogas Production: A Systematic Review","volume":"13","author":"Maria","year":"2023","journal-title":"Environ. Adv."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Pasquet, P.-L., Villain-Gambier, M., and Tr\u00e9bouet, D. (2024). By-Product Valorization as a Means for the Brewing Industry to Move toward a Circular Bioeconomy. Sustainability, 16.","DOI":"10.3390\/su16083472"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"D\u2019Ascenzo, F., Vinci, G., Maddaloni, L., Ruggeri, M., and Savastano, M. (2024). Application of Life Cycle Assessment in Beer Production: Systematic Review. Beverages, 10.","DOI":"10.20944\/preprints202408.0450.v1"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1007\/s10612-019-09465-5","article-title":"Tapping into Environmental Harm in Brewing: An Exploration of Pollution and Waste in Beer Production","volume":"28","author":"Milburn","year":"2020","journal-title":"Crit. Criminol."},{"key":"ref_31","first-page":"147","article-title":"Brewery Wastes","volume":"80","author":"Thomas","year":"2006","journal-title":"Strategies for Sustainability. A Review. Asp. Appl. Biol."},{"key":"ref_32","first-page":"100228","article-title":"A Critical Review on the Biotechnological Potential of Brewers\u2019 Waste: Challenges and Future Alternatives","volume":"6","author":"Chattaraj","year":"2024","journal-title":"Curr. Res. Microb. Sci."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Kandasamy, S., Dhandayuthapani, U.N., Subramanian, V., Palanisamy, J., Shanmugam, M.K., Dhakshanamoorthy, D., Subramani, U.K., and Nagappan, S. (2025). Assessment of Brewery Wastewater as an Alternative Irrigation Source: Impacts on Soil Health and Nutrient Uptake by Maize in Tamil Nadu, India. BMC Agric., 1.","DOI":"10.1186\/s44399-025-00002-0"},{"key":"ref_34","first-page":"248","article-title":"Valorisation of Carbon Dioxide from Fermentation in Craft Brewing: Potential Technologies, Brewer Interviews, and Implication for a \u2018Three-Level Valorisation System\u2019","volume":"83","author":"Grand","year":"2025","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Assandri, D., Giacomello, G., Bianco, A., Zara, G., Budroni, M., and Pampuro, N. (2025). Environmental Sustainability of Brewers\u2019 Spent Grains Composting: Effect of Turning Strategies and Mixtures Composition on Greenhouse Gas Emissions. Agronomy, 15.","DOI":"10.3390\/agronomy15040771"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.jclepro.2013.10.051","article-title":"Current Options for the Valorization of Food Manufacturing Waste: A Review","volume":"65","author":"Mirabella","year":"2014","journal-title":"J. Clean. Prod."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.tibtech.2015.10.008","article-title":"Exploitation of Food Industry Waste for High-Value Products","volume":"34","author":"Ravindran","year":"2016","journal-title":"Trends Biotechnol."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Tan, E.C.D., and Lamers, P. (2021). Circular Bioeconomy Concepts\u2014A Perspective. Front. Sustain., 2.","DOI":"10.3389\/frsus.2021.701509"},{"key":"ref_39","first-page":"1","article-title":"Circular Economy, Bioeconomy, and Sustainable Development Goals: A Systematic Literature Review","volume":"2023","author":"Ferraz","year":"2023","journal-title":"Environ. Sci. Pollut. Res."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Gobbi, L., Stankovi\u0107, M., Ruggeri, M., and Savastano, M. (2024). Craft Beer in Food Science: A Review and Conceptual Framework. Beverages, 10.","DOI":"10.3390\/beverages10030091"},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Villacreces, S., Blanco, C.A., and Caballero, I. (2022). Developments and Characteristics of Craft Beer Production Processes. Food Biosci., 45.","DOI":"10.1016\/j.fbio.2021.101495"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Jes\u00fas Callejo, M., Tesfaye, W., Carmen Gonz\u00e1lez, M., and Morata, A. (2020). Craft Beers: Current Situation and Future Trends. New Advances on Fermentation Processes, IntechOpen.","DOI":"10.5772\/intechopen.90006"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Diniz, D.d.P., and Carvalho, M. (2024). Environmental Repercussions of Craft Beer Production in Northeast Brazil. Sustainability, 16.","DOI":"10.3390\/su16114566"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"400","DOI":"10.1002\/jib.229","article-title":"Characterization and Determination of Brewer\u2019s Solid Wastes Composition","volume":"121","author":"Mathias","year":"2015","journal-title":"J. Inst. Brew."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Mussatto, S.I. (2009). Biotechnological Potential of Brewing Industry By-Products. Biotechnology for Agro-Industrial Residues Utilisation, Springer.","DOI":"10.1007\/978-1-4020-9942-7_16"},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Belardi, I., Marrocchi, A., Alfeo, V., Sileoni, V., De Francesco, G., Paolantoni, M., and Marconi, O. (2023). Sequential Extraction and Attenuated Total Reflection\u2013Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer\u2019s Spent Grain. Molecules, 28.","DOI":"10.3390\/molecules28247992"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.supflu.2018.06.006","article-title":"Transformation of Residual Starch from Brewer\u2019s Spent Grain into Fermentable Sugars Using Supercritical Technology","volume":"140","author":"Luft","year":"2018","journal-title":"J. Supercrit. Fluids"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1007\/s00217-015-2461-7","article-title":"Brewer\u2019s Spent Grain: Source of Value-Added Polysaccharides for the Food Industry in Reference to the Health Claims","volume":"241","author":"Steiner","year":"2015","journal-title":"Eur. Food Res. Technol."},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Rongpipi, S., Ye, D., Gomez, E.D., and Gomez, E.W. (2019). Progress and Opportunities in the Characterization of Cellulose\u2014An Important Regulator of Cell Wall Growth and Mechanics. Front. Plant Sci., 9.","DOI":"10.3389\/fpls.2018.01894"},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Huang, M., Bai, J., Buccato, D.G., Zhang, J., He, Y., Zhu, Y., Yang, Z., Xiao, X., and Daglia, M. (2024). Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health. Foods, 13.","DOI":"10.20944\/preprints202406.0104.v1"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"2989","DOI":"10.1007\/s42250-024-00966-7","article-title":"Valorisation of Brewer\u2019s Spent Grain: Lignocellulosic Fractionation and Its Potential for Polymer and Composite Material Applications","volume":"7","year":"2024","journal-title":"Chem. Afr."},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Devnani, B., Moran, G.C., and Grossmann, L. (2023). Extraction, Composition, Functionality, and Utilization of Brewer\u2019s Spent Grain Protein in Food Formulations. Foods, 12.","DOI":"10.3390\/foods12071543"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"2232","DOI":"10.1111\/1750-3841.13794","article-title":"Composition and Nutrient Value Proposition of Brewers Spent Grain","volume":"82","author":"Ikram","year":"2017","journal-title":"J. Food Sci."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1104\/pp.78.1.172","article-title":"Biochemical Characterization of Rice Glutelin","volume":"78","author":"Wen","year":"1985","journal-title":"Plant Physiol."},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Lu, Y.-C., Lu, Y., and Fan, X. (2020). Structure and Characteristics of Lignin, Springer.","DOI":"10.1007\/978-3-030-40663-9_2"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"117696","DOI":"10.1016\/j.indcrop.2023.117696","article-title":"Lignin Polyphenol: From Biomass to Innovative Food Applications, and Influence on Gut Microflora","volume":"206","author":"Okonkwo","year":"2023","journal-title":"Ind. Crops Prod."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Youssefian, S., Jakes, J.E., and Rahbar, N. (2017). Variation of Nanostructures, Molecular Interactions, and Anisotropic Elastic Moduli of Lignocellulosic Cell Walls with Moisture. Sci. Rep., 7.","DOI":"10.1038\/s41598-017-02288-w"},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Tarasov, D., Leitch, M., and Fatehi, P. (2018). Lignin\u2013Carbohydrate Complexes: Properties, Applications, Analyses, and Methods of Extraction: A Review. Biotechnol. Biofuels, 11.","DOI":"10.1186\/s13068-018-1262-1"},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Oyedeji, A.B., and Wu, J. (2023). Food-Based Uses of Brewers Spent Grains: Current Applications and Future Possibilities. Food Biosci., 54.","DOI":"10.1016\/j.fbio.2023.102774"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"100479","DOI":"10.1016\/j.fufo.2024.100479","article-title":"Brewers\u2019 Spent Grain as a Functional Ingredient in Bakery, Pasta, and Cereal-Based Products","volume":"10","author":"Saberian","year":"2024","journal-title":"Future Foods"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1111\/1750-3841.15601","article-title":"Impact of Sustainability and Nutritional Messaging on Italian Consumers\u2019 Purchase Intent of Cereal Bars Made with Brewery Spent Grains","volume":"86","author":"Stelick","year":"2021","journal-title":"J. Food Sci."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"2352758","DOI":"10.1155\/2024\/2352758","article-title":"Evaluation of Proximate Composition, Physicochemical Properties, and Sensory Attributes of Instant Flour from Brewery Spent Grain, by Blending with Maize (Zea mays L.) and Germinated Chickpea (Cicer arietinum L.)","volume":"2024","author":"Mekonnen","year":"2024","journal-title":"Int. J. Food Sci."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1016\/j.lwt.2013.09.004","article-title":"Antioxidant Capacity, Arabinoxylans Content and in Vitro Glycaemic Index of Cereal-Based Snacks Incorporated with Brewer\u2019s Spent Grain","volume":"55","author":"Reis","year":"2014","journal-title":"LWT Food Sci. Technol."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"104685","DOI":"10.1016\/j.tifs.2024.104685","article-title":"Brewers\u2019 Spent Grain as a Food Ingredient: Techno-Processing Properties, Nutrition, Acceptability, and Market","volume":"152","author":"Naibaho","year":"2024","journal-title":"Trends Food Sci. Technol."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"461","DOI":"10.1007\/s11250-019-02120-9","article-title":"The Prebiotic Potential of Brewers\u2019 Spent Grain on Livestock\u2019s Health: A Review","volume":"52","author":"Lao","year":"2020","journal-title":"Trop. Anim. Health Prod."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"e9427","DOI":"10.7717\/peerj.9427","article-title":"Utilization of Brewery Wastes in Food Industry","volume":"8","author":"Gustaw","year":"2020","journal-title":"PeerJ"},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Borel, L.D.M.S., Reis Filho, A.M., Xavier, T.P., Lira, T.S., and Barrozo, M.A.S. (2020). An Investigation on the Pyrolysis of the Main Residue of the Brewing Industry. Biomass Bioenergy, 140.","DOI":"10.1016\/j.biombioe.2020.105698"},{"key":"ref_68","first-page":"23","article-title":"Feasibility of Using Brewers Spent Grain as a Fertilizer in Agriculture","volume":"10","author":"Muhammed","year":"2015","journal-title":"Int. J. Sci. Technol."},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Bianco, A., Melito, S., Garau, M., Giannini, V., Zara, G., Assandri, D., Oufensou, S., Coronas, R., Pampuro, N., and Budroni, M. (2024). The Potential Use of Brewers\u2019 Spent Grain-Based Substrates as Horticultural Bio-Fertilizers. Front. Sustain. Food Syst., 8.","DOI":"10.3389\/fsufs.2024.1404914"},{"key":"ref_70","doi-asserted-by":"crossref","unstructured":"Assandri, D., Pampuro, N., Zara, G., Cavallo, E., and Budroni, M. (2020). Suitability of Composting Process for the Disposal and Valorization of Brewer\u2019s Spent Grain. Agriculture, 11.","DOI":"10.3390\/agriculture11010002"},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"3687","DOI":"10.1007\/s12649-019-00654-5","article-title":"Solid State Fermentation of Brewer\u2019s Spent Grain Using Rhizopus Sp. to Enhance Nutrition Value","volume":"10","author":"Ibarruri","year":"2019","journal-title":"Waste Biomass Valorization"},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1016\/j.indcrop.2012.11.015","article-title":"Optimization of Fermentation Conditions for the Utilization of Brewing Waste to Develop a Nutraceutical Rich Liquid Product","volume":"44","author":"Gupta","year":"2013","journal-title":"Ind. Crops Prod."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1186\/s12934-021-01515-4","article-title":"Brewers\u2019 Spent Grain as Substrate for Dextran Biosynthesis by Leuconostoc Pseudomesenteroides DSM20193 and Weissella Confusa A16","volume":"20","author":"Koirala","year":"2021","journal-title":"Microb. Cell Fact."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"448","DOI":"10.3390\/macromol4030026","article-title":"Harnessing Brewery Spent Grain for Polyhydroxyalkanoate Production","volume":"4","author":"Terfa","year":"2024","journal-title":"Macromol"},{"key":"ref_75","doi-asserted-by":"crossref","unstructured":"Parafati, L., Proetto, I., Palmeri, R., Pesce, F., Fallico, B., and Restuccia, C. (2024). Reuse of Brewer\u2019s Spent Grain (BSG) for the Induction of Wickerhamomyces Anomalus BS91 \u03b2-Glucosidase with Bioflavoring Potential. Fermentation, 10.","DOI":"10.3390\/fermentation10090472"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.foodchem.2007.03.065","article-title":"Immobilization of Kefir and Lactobacillus Casei on Brewery Spent Grains for Use in Sourdough Wheat Bread Making","volume":"105","author":"Plessas","year":"2007","journal-title":"Food Chem."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1002\/j.2050-0416.2007.tb00766.x","article-title":"High Gravity Brewing by Continuous Process Using Immobilised Yeast: Effect of Wort Original Gravity on Fermentation Performance","volume":"113","author":"Dragone","year":"2007","journal-title":"J. Inst. Brew."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"513","DOI":"10.1016\/S1389-1723(04)70142-5","article-title":"Continuous Production of Pectinase by Immobilized Yeast Cells on Spent Grains","volume":"96","author":"Almeida","year":"2003","journal-title":"J. Biosci. Bioeng."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"505","DOI":"10.1016\/j.procbio.2010.10.001","article-title":"Immobilization of Trypsin on Spent Grains for Whey Protein Hydrolysis","volume":"46","author":"Rocha","year":"2011","journal-title":"Process Biochem."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"1638","DOI":"10.1061\/(ASCE)MT.1943-5533.0000729","article-title":"Spent Brewery Grains for Improvement of Thermal Insulation of Ceramic Bricks","volume":"25","author":"Ferraz","year":"2013","journal-title":"J. Mater. Civ. Eng."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1016\/j.seppur.2004.03.010","article-title":"Adsorption of Acid Orange 7 Dye in Aqueous Solutions by Spent Brewery Grains","volume":"40","author":"Sousa","year":"2004","journal-title":"Sep. Purif. Technol."},{"key":"ref_82","doi-asserted-by":"crossref","unstructured":"Rossi, L., Wechsler, L., Peltzer, M.A., Ciannamea, E.M., Ruseckaite, R.A., and Stefani, P.M. (2023). Sustainable Particleboards Based on Brewer\u2019s Spent Grains. Polymers, 16.","DOI":"10.3390\/polym16010059"},{"key":"ref_83","first-page":"183","article-title":"Pulping and Papermaking Potential of Brewery Spent Grain","volume":"41","author":"Sousa","year":"2007","journal-title":"Cell. Chem. Technol."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"71","DOI":"10.3390\/applbiosci3010005","article-title":"Refractance Window Drying as an Alternative Method for Brewer\u2019s Spent Grain Preservation","volume":"3","author":"Silva","year":"2024","journal-title":"Appl. Biosci."},{"key":"ref_85","first-page":"324","article-title":"Brewer\u2019s Spent Grain: A Review of Its Potentials and Applications","volume":"10","author":"Aliyu","year":"2011","journal-title":"Afr. J. Biotechnol."},{"key":"ref_86","doi-asserted-by":"crossref","unstructured":"Sterczy\u0144ska, M., Zdaniewicz, M., and Wolny-Ko\u0142adka, K. (2021). Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production. Molecules, 26.","DOI":"10.3390\/molecules26030681"},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"494","DOI":"10.1016\/j.cherd.2022.05.032","article-title":"The Methods of Brewers\u2019 Spent Grain Treatment towards the Recovery of Valuable Ingredients Contained Therein and Comprehensive Management of Its Residues","volume":"183","author":"Lech","year":"2022","journal-title":"Chem. Eng. Res. Des."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1007\/s10068-021-00900-4","article-title":"Recent Advances in Biotechnological Valorization of Brewers\u2019 Spent Grain","volume":"30","author":"Puligundla","year":"2021","journal-title":"Food Sci. Biotechnol."},{"key":"ref_89","doi-asserted-by":"crossref","unstructured":"B\u00e1ez, J., Fern\u00e1ndez-Fern\u00e1ndez, A.M., Briozzo, F., D\u00edaz, S., Dorgans, A., Tajam, V., and Medrano, A. (2021). Effect of Enzymatic Hydrolysis of Brewer\u2019s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation. Biol. Life Sci. Forum, 6.","DOI":"10.3390\/Foods2021-11024"},{"key":"ref_90","doi-asserted-by":"crossref","unstructured":"Verni, M., Pontonio, E., Krona, A., Jacob, S., Pinto, D., Rinaldi, F., Verardo, V., D\u00edaz-de-Cerio, E., Coda, R., and Rizzello, C.G. (2020). Bioprocessing of Brewers\u2019 Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides. Front. Microbiol., 11.","DOI":"10.3389\/fmicb.2020.01831"},{"key":"ref_91","doi-asserted-by":"crossref","unstructured":"Guti\u00e9rrez-Barrutia, M.B., del Castillo, M.D., Arcia, P., and Cozzano, S. (2022). Feasibility of Extruded Brewer\u2019s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet. Foods, 11.","DOI":"10.3390\/foods11101403"},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1016\/j.fbp.2024.07.008","article-title":"Valorization of Brewer\u2019s Spent Grains (BSG) through Alkaline Hydrogen Peroxide Processing: Effect on Composition, Structure and Rheological Properties","volume":"147","author":"Stochi","year":"2024","journal-title":"Food Bioprod. Process."},{"key":"ref_93","first-page":"5680105","article-title":"Study of Chemical and Enzymatic Hydrolysis of Cellulosic Material to Obtain Fermentable Sugars","volume":"2017","author":"Aburto","year":"2017","journal-title":"J. Chem."},{"key":"ref_94","doi-asserted-by":"crossref","unstructured":"Gomez-Contreras, P.A., Obando, C., Freitas, P.A.V.d., Martin-Perez, L., Chiralt, A., and Gonzalez-Martinez, C. (2024). Applying Subcritical Water Extraction to Obtain Bioactive Compounds and Cellulose Fibers from Brewer Spent Grains. Molecules, 29.","DOI":"10.3390\/molecules29204897"},{"key":"ref_95","first-page":"100529","article-title":"Nanocellulose Derived from Agricultural Biowaste By-Products\u2013Sustainable Synthesis, Biocompatibility, Biomedical Applications, and Future Perspectives: A Review","volume":"8","author":"Ansari","year":"2024","journal-title":"Carbohydr. Polym. Technol. Appl."},{"key":"ref_96","doi-asserted-by":"crossref","unstructured":"Jin, T., Xing, X., Xie, Y., Sun, Y., Bian, S., Liu, L., Chen, G., Wang, X., Yu, X., and Su, Y. (2022). Evaluation of Preparation and Detoxification of Hemicellulose Hydrolysate for Improved Xylitol Production from Quinoa Straw. Int. J. Mol. Sci., 24.","DOI":"10.3390\/ijms24010516"},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1007\/s12649-020-00946-1","article-title":"An Insight into the Valorization of Hemicellulose Fraction of Biomass into Furfural: Catalytic Conversion and Product Separation","volume":"12","author":"Dulie","year":"2021","journal-title":"Waste Biomass Valorization"},{"key":"ref_98","doi-asserted-by":"crossref","unstructured":"Jana, U.K., Kango, N., and Pletschke, B. (2021). Hemicellulose-Derived Oligosaccharides: Emerging Prebiotics in Disease Alleviation. Front. Nutr., 8.","DOI":"10.3389\/fnut.2021.670817"},{"key":"ref_99","doi-asserted-by":"crossref","unstructured":"Antoun, K., Tabib, M., Salameh, S.J., Koubaa, M., Ziegler-Devin, I., Brosse, N., and Khelfa, A. (2024). Isolation and Structural Characterization of Natural Deep Eutectic Solvent Lignin from Brewer\u2019s Spent Grains. Polymers, 16.","DOI":"10.3390\/polym16192791"},{"key":"ref_100","doi-asserted-by":"crossref","unstructured":"Sadeghifar, H., and Ragauskas, A.J. (2025). Lignin as a Natural Antioxidant: Chemistry and Applications. Macromol., 5.","DOI":"10.3390\/macromol5010005"},{"key":"ref_101","doi-asserted-by":"crossref","unstructured":"Parchami, M., Agnihotri, S., and Taherzadeh, M.J. (2022). Aqueous Ethanol Organosolv Process for the Valorization of Brewer\u2019s Spent Grain (BSG). Bioresour. Technol., 362.","DOI":"10.1016\/j.biortech.2022.127764"},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1007\/s44246-022-00009-1","article-title":"Lignin Derived Carbon Materials: Current Status and Future Trends","volume":"1","author":"Zhang","year":"2022","journal-title":"Carbon Res."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"115343","DOI":"10.1016\/j.cattod.2025.115343","article-title":"Production of High Value-Added Phenolic Compounds through Lignin Catalytic Pyrolysis over Ion-Exchanged Hierarchical ZSM-5 and Beta Zeolites","volume":"456","author":"Cueto","year":"2025","journal-title":"Catal. Today"},{"key":"ref_104","doi-asserted-by":"crossref","unstructured":"Weng, C., Peng, X., and Han, Y. (2021). Depolymerization and Conversion of Lignin to Value-Added Bioproducts by Microbial and Enzymatic Catalysis. Biotechnol. Biofuels, 14.","DOI":"10.1186\/s13068-021-01934-w"},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"102402","DOI":"10.1016\/j.ifset.2020.102402","article-title":"Pulsed Electric Field (PEF) as Pre-Treatment to Improve the Phenolic Compounds Recovery from Brewers\u2019 Spent Grains","volume":"64","author":"Tylewicz","year":"2020","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/bs.afnr.2019.02.012","article-title":"Plant Phenolics as Functional Food Ingredients","volume":"90","author":"Oludemi","year":"2019","journal-title":"Adv. Food Nutr. Res."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"2787","DOI":"10.2174\/1381612822666161227153906","article-title":"Phenolic Compounds as Nutraceuticals or Functional Food Ingredients","volume":"23","author":"Caleja","year":"2017","journal-title":"Curr. Pharm. Des."},{"key":"ref_108","doi-asserted-by":"crossref","unstructured":"de Oliveira, I., Santos-Buelga, C., Aquino, Y., Barros, L., and Heleno, S.A. (2025). New Frontiers in the Exploration of Phenolic Compounds and Other Bioactives as Natural Preservatives. Food Biosci., 68.","DOI":"10.1016\/j.fbio.2025.106571"},{"key":"ref_109","doi-asserted-by":"crossref","unstructured":"Iadecola, R., Ciccoritti, R., Ceccantoni, B., Bellincontro, A., and Amoriello, T. (2022). Optimization of Phenolic Compound Extraction from Brewers\u2019 Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology. Sustainability, 14.","DOI":"10.3390\/su14063309"},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"1817","DOI":"10.1007\/s11033-022-08156-9","article-title":"Natural Polyphenols: A Promising Bioactive Compounds for Skin Care and Cosmetics","volume":"50","author":"Bharadvaja","year":"2023","journal-title":"Mol. Biol. Rep."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"370","DOI":"10.1016\/j.jiec.2021.07.020","article-title":"Pressurized Liquid Extraction of Brewer\u2019s Spent Grain: Kinetics and Crude Extracts Characterization","volume":"102","author":"Herbst","year":"2021","journal-title":"J. Ind. Eng. Chem."},{"key":"ref_112","doi-asserted-by":"crossref","unstructured":"Jantason, N., Suphantharika, M., Wipatanawin, A., Chansong, S., and Payongsri, P. (2024). Valorization of Spent Grains from Beer Production through \u03b2-Glucan Extraction. Foods, 13.","DOI":"10.3390\/foods13030440"},{"key":"ref_113","doi-asserted-by":"crossref","unstructured":"Gaut\u00e9rio, G.V., Silv\u00e9rio, S.I.D.C., Egea, M.B., and Lemes, A.C. (2022). \u03b2-Glucan from Brewer\u2019s Spent Yeast as a Techno-Functional Food Ingredient. Front. Food Sci. Technol., 2.","DOI":"10.3389\/frfst.2022.1074505"},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"58","DOI":"10.5138\/09750185.2229","article-title":"Antioxidant, Anti-Cholinesterase, Anti-\u03b1-Glucosidase and Prebiotic Properties of Beta-Glucan Extracted from Algerian Barley","volume":"10","author":"Mebrek","year":"2018","journal-title":"Int. J. Phytomed."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"6825","DOI":"10.1111\/ijfs.16647","article-title":"Improvement of Nutritional and Bioactive Properties of Barley \u0392-glucan-based Food Products Using Bacillus Subtilis 168 Endo-\u03b2-1,3-1,4-glucanase","volume":"58","year":"2023","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_116","doi-asserted-by":"crossref","unstructured":"Chen, L., Cui, C., Wang, Z., Che, F., Chen, Z., and Feng, S. (2024). Structural Characterization and Antioxidant Activity of \u03b2-Glucans from Highland Barley Obtained with Ultrasonic\u2013Microwave-Assisted Extraction. Molecules, 29.","DOI":"10.3390\/molecules29030684"},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"1249","DOI":"10.2174\/1385272822666171129153633","article-title":"\u03b2-Glucan, a Promising Polysaccharide for Bio-Based Films Developments for Food Contact Materials and Medical Applications","volume":"22","author":"Peltzer","year":"2018","journal-title":"Curr. Org. Chem."},{"key":"ref_118","doi-asserted-by":"crossref","unstructured":"Avramia, I., and Amariei, S. (2023). A Comparative Study on the Development of Bioactive Films Based on \u03b2-Glucan from Spent Brewer\u2019s Yeast and Pomegranate, Bilberry, or Cranberry Juices. Appl. Sci., 13.","DOI":"10.3390\/app13052807"},{"key":"ref_119","first-page":"100378","article-title":"Extraction of Brewers\u2019 Spent Grain in near Subcritical Conditions: A Method to Obtain High Protein Contents Extracts","volume":"10","author":"Junttila","year":"2022","journal-title":"J. Agric. Food Res."},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"1532","DOI":"10.1111\/1750-3841.15714","article-title":"Brewers\u2019 Spent Grain in Food Systems: Processing and Final Products Quality as a Function of Fiber Modification Treatment","volume":"86","author":"Naibaho","year":"2021","journal-title":"J. Food Sci."},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"17455","DOI":"10.1007\/s13399-023-03932-4","article-title":"Optimization of Protein Extraction from Brewer\u2019s Spent Grain and Production of Bioactive Peptides","volume":"14","author":"Bazsefidpar","year":"2024","journal-title":"Biomass Convers. Biorefin."},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"1955","DOI":"10.1016\/j.crfs.2022.10.016","article-title":"Fortification of Milk-Based Yogurt with Protein Hydrolysates from Brewers\u2019 Spent Grain: Evaluation on Microstructural Properties, Lactic Acid Bacteria Profile, Lactic Acid Forming Capability and Its Physical Behavior","volume":"5","author":"Naibaho","year":"2022","journal-title":"Curr. Res. Food Sci."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"103524","DOI":"10.1016\/j.jcs.2022.103524","article-title":"Techno-Functional Properties of Protein from Protease-Treated Brewers\u2019 Spent Grain (BSG) and Investigation of Antioxidant Activity of Extracted Proteins and BSG Residues","volume":"107","author":"Naibaho","year":"2022","journal-title":"J. Cereal Sci."},{"key":"ref_124","doi-asserted-by":"crossref","unstructured":"Li, Y. (2025). Foaming Capacity and Stability. Plant-Based Proteins. Methods and Protocols in Food Science, Humana.","DOI":"10.1007\/978-1-0716-4272-6"},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.fbp.2023.03.001","article-title":"How Do PH and Temperature Influence Extraction Yield, Physicochemical, Functional, and Rheological Characteristics of Brewer Spent Grain Protein Concentrates?","volume":"139","author":"Almeida","year":"2023","journal-title":"Food Bioprod. Process."},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"137565","DOI":"10.1016\/j.foodchem.2023.137565","article-title":"Brewers Spent Grain Protein Hydrolysate as a Functional Ingredient for Muffins: Antioxidant, Antidiabetic, and Sensory Evaluation","volume":"435","author":"Bazsefidpar","year":"2024","journal-title":"Food Chem."},{"key":"ref_127","doi-asserted-by":"crossref","unstructured":"Kashtoh, H., and Baek, K.-H. (2022). Recent Updates on Phytoconstituent Alpha-Glucosidase Inhibitors: An Approach towards the Treatment of Type Two Diabetes. Plants, 11.","DOI":"10.3390\/plants11202722"},{"key":"ref_128","doi-asserted-by":"crossref","unstructured":"Zaky, A.A., Simal-Gandara, J., Eun, J.-B., Shim, J.-H., and Abd El-Aty, A.M. (2022). Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review. Front. Nutr., 8.","DOI":"10.3389\/fnut.2021.815640"},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"103666","DOI":"10.1016\/j.ifset.2024.103666","article-title":"Brewers\u2019 Spent Grain Proteins: The Extraction Method Determines the Functional Properties","volume":"94","author":"Chin","year":"2024","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"10695","DOI":"10.1016\/j.biortech.2011.08.092","article-title":"Bio-Oil and Bio-Char from Low Temperature Pyrolysis of Spent Grains Using Activated Alumina","volume":"102","author":"Sanna","year":"2011","journal-title":"Bioresour. Technol."},{"key":"ref_131","doi-asserted-by":"crossref","unstructured":"Bieniek, A., Jerzak, W., Sieradzka, M., Mika, \u0141., Sztekler, K., and Magdziarz, A. (2022). Intermediate Pyrolysis of Brewer\u2019s Spent Grain: Impact of Gas Atmosphere. Energies, 15.","DOI":"10.3390\/en15072491"},{"key":"ref_132","doi-asserted-by":"crossref","unstructured":"Coronado, M.A., Montero, G., Montes, D.G., Valdez-Salas, B., Ayala, J.R., Garc\u00eda, C., Carrillo, M., Le\u00f3n, J.A., and Moreno, A. (2020). Physicochemical Characterization and SEM-EDX Analysis of Brewer\u2019s Spent Grain from the Craft Brewery Industry. Sustainability, 12.","DOI":"10.3390\/su12187744"},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"424","DOI":"10.1016\/j.wasman.2006.11.015","article-title":"Improving the Quality of Waste-Derived Char by Removing Ash","volume":"28","author":"Hwang","year":"2008","journal-title":"Waste Manag."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"1072","DOI":"10.1007\/s42947-023-00287-x","article-title":"Effects of Brewery Spent Grain Ash on Lime-Stabilized Clayey Soil","volume":"17","author":"Kebede","year":"2024","journal-title":"Int. J. Pavement Res. Technol."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.jclepro.2018.12.268","article-title":"Use of Biomass Ash-Based Materials as Soil Fertilisers: Critical Review of the Existing Regulatory Framework","volume":"214","author":"Silva","year":"2019","journal-title":"J. Clean. Prod."},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"133493","DOI":"10.1016\/j.foodchem.2022.133493","article-title":"Valorization of Brewer\u2019s Spent Grain by Consecutive Supercritical Carbon Dioxide Extraction and Enzymatic Hydrolysis","volume":"396","author":"Melgosa","year":"2022","journal-title":"Food Chem."},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.fbp.2024.08.017","article-title":"Impact of Pre-Treatments and Bioprocessing on the Carbohydrate and Polyphenol Profile of Brewers\u2019 Spent Grain","volume":"148","author":"Moirangthem","year":"2024","journal-title":"Food Bioprod. Process."},{"key":"ref_138","doi-asserted-by":"crossref","unstructured":"Pan, J., Li, C., Liu, J., Jiao, Z., Zhang, Q., Lv, Z., Yang, W., Chen, D., and Liu, H. (2024). Polysaccharide-Based Packaging Coatings and Films with Phenolic Compounds in Preservation of Fruits and Vegetables\u2014A Review. Foods, 13.","DOI":"10.3390\/foods13233896"},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"129874","DOI":"10.1016\/j.foodchem.2021.129874","article-title":"Impact of the Use of Pressurized Liquids on the Extraction and Functionality of Proteins and Bioactives from Brewer\u2019s Spent Grain","volume":"359","author":"Marina","year":"2021","journal-title":"Food Chem."},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"1206","DOI":"10.1039\/D4FB00013G","article-title":"Complexation and Conjugation between Phenolic Compounds and Proteins: Mechanisms, Characterisation and Applications as Novel Encapsulants","volume":"2","author":"Wang","year":"2024","journal-title":"Sustain. Food Technol."},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.indcrop.2013.10.012","article-title":"Valuation of Brewer\u2019s Spent Grain Using a Fully Recyclable Integrated Process for Extraction of Proteins and Arabinoxylans","volume":"52","author":"Vieira","year":"2014","journal-title":"Ind. Crops Prod."},{"key":"ref_142","doi-asserted-by":"crossref","unstructured":"Parchami, M., Ferreira, J.A., and Taherzadeh, M.J. (2021). Starch and Protein Recovery from Brewer\u2019s Spent Grain Using Hydrothermal Pretreatment and Their Conversion to Edible Filamentous Fungi \u2013 A Brewery Biorefinery Concept. Bioresour. Technol., 337.","DOI":"10.1016\/j.biortech.2021.125409"},{"key":"ref_143","doi-asserted-by":"crossref","first-page":"2666","DOI":"10.1038\/s41564-024-01799-3","article-title":"Neurospora Intermedia from a Traditional Fermented Food Enables Waste-to-Food Conversion","volume":"9","author":"Rosales","year":"2024","journal-title":"Nat. Microbiol."},{"key":"ref_144","doi-asserted-by":"crossref","first-page":"1271","DOI":"10.1007\/s13399-020-00746-6","article-title":"Biological Activity of Composts Obtained from Hop Waste Generated during the Brewing","volume":"12","author":"Gondek","year":"2022","journal-title":"Biomass Convers. Biorefin."},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"14975","DOI":"10.1007\/s13399-022-03462-5","article-title":"New Insight for Spent Hops Utilization: Simultaneous Extraction of Protein and Xanthohumol Using Deep Eutectic Solvents","volume":"13","author":"Grudniewska","year":"2023","journal-title":"Biomass Convers. Biorefin."},{"key":"ref_146","doi-asserted-by":"crossref","unstructured":"Kope\u0107, M., Mierzwa-Hersztek, M., Gondek, K., Wolny-Ko\u0142adka, K., Zdaniewicz, M., and Suder, A. (2021). The Application Potential of Hop Sediments from Beer Production for Composting. Sustainability, 13.","DOI":"10.3390\/su13116409"},{"key":"ref_147","doi-asserted-by":"crossref","unstructured":"F\u0103rca\u015f, A.C., Socaci, S.A., Mudura, E., Dulf, F.V., Vodnar, D.C., Tofan\u0103, M., and Salan\u021b\u0103, L.C. (2017). Exploitation of Brewing Industry Wastes to Produce Functional Ingredients. Brewing Technology, InTechOpen.","DOI":"10.5772\/intechopen.69231"},{"key":"ref_148","doi-asserted-by":"crossref","unstructured":"Bartma\u0144ska, A., Wa\u0142ecka-Zacharska, E., Tronina, T., Pop\u0142o\u0144ski, J., Sordon, S., Brzezowska, E., Bania, J., and Huszcza, E. (2018). Antimicrobial Properties of Spent Hops Extracts, Flavonoids Isolated Therefrom, and Their Derivatives. Molecules, 23.","DOI":"10.3390\/molecules23082059"},{"key":"ref_149","doi-asserted-by":"crossref","unstructured":"Belal, A., Elballal, M.S., Al-Karmalawy, A.A., Hassan, A.H.E., Roh, E.J., Ghoneim, M.M., Ali, M.A.M., Obaidullah, A.J., Alotaibi, J.M., and Shaaban, S. (2024). Exploring the Sedative Properties of Natural Molecules from Hop Cones (Humulus lupulus) as Promising Natural Anxiolytics through GABA Receptors and the Human Serotonin Transporter. Front. Chem., 12.","DOI":"10.3389\/fchem.2024.1425485"},{"key":"ref_150","doi-asserted-by":"crossref","unstructured":"Silva, K.F.C.e., Strieder, M.M., Pinto, M.B.C., Rostagno, M.A., and Hubinger, M.D. (2023). Processing Strategies for Extraction and Concentration of Bitter Acids and Polyphenols from Brewing By-Products: A Comprehensive Review. Processes, 11.","DOI":"10.3390\/pr11030921"},{"key":"ref_151","first-page":"17","article-title":"Valorization of Spent Hops from Dry Hopping for Bittering of Pilsener Style Beer","volume":"83","author":"Schrickel","year":"2025","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref_152","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1007\/s00217-022-04138-0","article-title":"Amino Acids and Glycation Compounds in Hot Trub Formed during Wort Boiling","volume":"249","author":"Stegmann","year":"2023","journal-title":"Eur. Food Res. Technol."},{"key":"ref_153","first-page":"16","article-title":"Influence of Lauter Turbidity and Hot Trub on Wort Composition, Fermentation, and Beer Quality","volume":"64","author":"Thiele","year":"2006","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref_154","doi-asserted-by":"crossref","first-page":"e13200","DOI":"10.1111\/jfpe.13200","article-title":"Microfiltration: A Novel Technology for Removal of Trub from Hopped Wort","volume":"42","author":"Varga","year":"2019","journal-title":"J. Food Process Eng."},{"key":"ref_155","doi-asserted-by":"crossref","first-page":"2037","DOI":"10.1007\/s12649-020-01163-6","article-title":"Reuse of Hot Trub as an Active Ingredient with Antioxidant and Antimicrobial Potential","volume":"12","author":"Silveira","year":"2021","journal-title":"Waste Biomass Valorization"},{"key":"ref_156","doi-asserted-by":"crossref","unstructured":"Lewis, M.J., and Bamforth, C.W. (2007). Essays in Brewing Science, Springer.","DOI":"10.1533\/9781845691738"},{"key":"ref_157","doi-asserted-by":"crossref","first-page":"109292","DOI":"10.1016\/j.foodhyd.2023.109292","article-title":"Functional, Thermal, Bioactive and Antihypertensive Properties of Hot Trub Derived from Brewing Waste as an Alternative Source of Protein","volume":"146","author":"Santos","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_158","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1002\/j.2050-0416.2004.tb00180.x","article-title":"Relationships of Sensory Bitterness in Lager Beers to Iso-\u03b1-Acid Contents","volume":"110","author":"Techakriengkrai","year":"2004","journal-title":"J. Inst. Brew."},{"key":"ref_159","doi-asserted-by":"crossref","unstructured":"Habschied, K., Ko\u0161ir, I.J., Krstanovi\u0107, V., Kumri\u0107, G., and Mastanjevi\u0107, K. (2021). Beer Polyphenols\u2014Bitterness, Astringency, and Off-Flavors. Beverages, 7.","DOI":"10.3390\/beverages7020038"},{"key":"ref_160","doi-asserted-by":"crossref","first-page":"1247","DOI":"10.1111\/ijfs.14101","article-title":"Waste from Brewing (Trub) as a Source of Protein for the Food Industry","volume":"54","author":"Saraiva","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_161","first-page":"84","article-title":"The Use of Phenolic Protein Precipitates (Trub) from Beer Production in Animal Feed","volume":"56","author":"Russ","year":"2003","journal-title":"Monatsschrift Fur Brauwiss."},{"key":"ref_162","doi-asserted-by":"crossref","first-page":"915","DOI":"10.1080\/09637486.2022.2090519","article-title":"Brewing By-Product Valorisation: Trub Debittered for Nutritional and Quality Improvement of Pasta","volume":"73","author":"Saraiva","year":"2022","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_163","doi-asserted-by":"crossref","first-page":"5381","DOI":"10.1002\/jsfa.13371","article-title":"Unlocking Hot Trub\u2019s Potential: A Simple Method for Extracting Bitter Acids and Xanthohumol","volume":"104","author":"Silva","year":"2024","journal-title":"J. Sci. Food Agric."},{"key":"ref_164","doi-asserted-by":"crossref","first-page":"398","DOI":"10.1016\/j.fbp.2021.04.001","article-title":"Energy-Related and Microbiological Evaluation of the Effects of Bulking Agents on the Brewery Hot Trub Biodrying","volume":"127","author":"Malinowski","year":"2021","journal-title":"Food Bioprod. Process."},{"key":"ref_165","doi-asserted-by":"crossref","first-page":"3439","DOI":"10.1002\/cssc.202000969","article-title":"Simple and Sustainable Preparation of Nonactivated Porous Carbon from Brewing Waste for High-Performance Lithium\u2013Sulfur Batteries","volume":"13","author":"Tesio","year":"2020","journal-title":"ChemSusChem"},{"key":"ref_166","doi-asserted-by":"crossref","first-page":"218","DOI":"10.17113\/ftb.55.02.17.4378","article-title":"Brewery Wastes Reuse for Protease Production by Lactic Acid Bacteria Fermentation","volume":"55","author":"Mathias","year":"2017","journal-title":"Food Technol. Biotechnol."},{"key":"ref_167","doi-asserted-by":"crossref","unstructured":"Nazareth, T.C., Zanutto, C.P., Tripathi, L., Juma, A., Maass, D., de Souza, A.A.U., de Arruda Guelli Ulson de Souza, S.M., and Banat, I.M. (2020). The Use of Low-Cost Brewery Waste Product for the Production of Surfactin as a Natural Microbial Biocide. Biotechnol. Rep., 28.","DOI":"10.1016\/j.btre.2020.e00537"},{"key":"ref_168","doi-asserted-by":"crossref","first-page":"711","DOI":"10.1016\/j.enzmictec.2007.06.007","article-title":"Effect of Hot Trub and Particle Addition on Fermentation Performance of Saccharomyces Cerevisiae","volume":"41","author":"Back","year":"2007","journal-title":"Enzym. Microb. Technol."},{"key":"ref_169","doi-asserted-by":"crossref","unstructured":"E\u00dflinger, H.M., and Narzi\u00df, L. (2009). Beer. Ullmann\u2019s Encyclopedia of Industrial Chemistry, Wiley.","DOI":"10.1002\/14356007.a03_421.pub2"},{"key":"ref_170","first-page":"478","article-title":"Optimization Of Brewing Waste\u2019s (Trub) Phenolic Compounds Extraction By Ultrasound Assisted Using Response Surface Methodology","volume":"44","author":"Gandolpho","year":"2021","journal-title":"Quim. Nova"},{"key":"ref_171","doi-asserted-by":"crossref","unstructured":"Soceanu, A., Dobrinas, S., Popescu, V., Buzatu, A., and Sirbu, A. (2023). Sustainable Strategies for the Recovery and Valorization of Brewery By-Products\u2014A Multidisciplinary Approach. Sustainability, 16.","DOI":"10.3390\/su16010220"},{"key":"ref_172","doi-asserted-by":"crossref","first-page":"117196","DOI":"10.1016\/j.seppur.2020.117196","article-title":"Simple and Green Method for the Extraction of Xanthohumol from Spent Hops Using Deep Eutectic Solvents","volume":"250","author":"Grudniewska","year":"2020","journal-title":"Sep. Purif. Technol."},{"key":"ref_173","first-page":"1854","article-title":"Review Hops- Bioactive Compounds and Their Applications","volume":"12","author":"Santos","year":"2022","journal-title":"World J. Pharm. Pharm. Sci."},{"key":"ref_174","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1002\/mnfr.201100554","article-title":"Pharmacokinetics of Xanthohumol and Metabolites in Rats after Oral and Intravenous Administration","volume":"56","author":"Legette","year":"2012","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_175","doi-asserted-by":"crossref","first-page":"499","DOI":"10.4067\/S0718-58392023000400499","article-title":"Antimicrobial Activity of Compounds from Hop (Humulus lupulus L.) Following. Supercritical Fluid Extraction: An Overview","volume":"83","author":"Betancur","year":"2023","journal-title":"Chil. J. Agric. Res."},{"key":"ref_176","doi-asserted-by":"crossref","unstructured":"Erzinger, G.S., Lopes, P.C., del Ciampo, L.F., Zimath, S.C., Vicente, D., Martins de Albuquerque, F., and Prates, R.C. (2021). Bioactive Compounds of Hops Resulting from the Discarding of the Beer Industry in the Control of Pathogenic Bacteria. Natural Bioactive Compounds, Elsevier.","DOI":"10.1016\/B978-0-12-820655-3.00003-3"},{"key":"ref_177","doi-asserted-by":"crossref","unstructured":"Santos, L.G., Gomes, B.M., da Silva Noda, K., and Martins, V.G. (2025). Trub Brewery Waste as a Novel and Sustainable Protein Source for the Development of Active Packaging Materials. Int. J. Biol. Macromol., 313.","DOI":"10.1016\/j.ijbiomac.2025.144328"},{"key":"ref_178","doi-asserted-by":"crossref","first-page":"139586","DOI":"10.1016\/j.foodchem.2024.139586","article-title":"Barley-Derived Beer Brewing by-Products Contain a High Diversity of Hydroxycinnamoylagmatines and Their Dimers","volume":"453","author":"Sanders","year":"2024","journal-title":"Food Chem."},{"key":"ref_179","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1007\/s11101-024-09961-9","article-title":"Hordatines, Dimerised Hydroxycinnamoylagmatine Conjugates of Barley (Hordeum vulgare L.): An Appraisal of the Biosynthesis, Chemistry, Identification and Bioactivities","volume":"24","author":"Dubery","year":"2025","journal-title":"Phytochem. Rev."},{"key":"ref_180","unstructured":"Ashburn, B.E., Brennan, M.W., and Bryant, R.W. (2024). Animal Food Product and Method and Apparatus Therefor. (No. 2024\/0373877 A1), US Patent Application."},{"key":"ref_181","doi-asserted-by":"crossref","first-page":"554","DOI":"10.17221\/419\/2015-CJFS","article-title":"Spent Brewer\u2019s Yeast Extracts as a New Component of Functional Food","volume":"34","author":"Podpora","year":"2016","journal-title":"Czech J. Food Sci."},{"key":"ref_182","doi-asserted-by":"crossref","unstructured":"Avramia, I., and Amariei, S. (2021). Spent Brewer\u2019s Yeast as a Source of Insoluble \u03b2-Glucans. Int. J. Mol. Sci., 22.","DOI":"10.3390\/ijms22020825"},{"key":"ref_183","doi-asserted-by":"crossref","first-page":"2001","DOI":"10.1007\/s00217-023-04268-z","article-title":"Chemical Profile of Craft Brewer\u2019s Spent Yeast and Its Antioxidant and Antiproliferative Activities","volume":"249","author":"Horn","year":"2023","journal-title":"Eur. Food Res. Technol."},{"key":"ref_184","doi-asserted-by":"crossref","first-page":"5487","DOI":"10.1007\/s12649-024-02552-x","article-title":"Reuse of Residual Brewer\u2019s Yeast: Valorization of Industrial Waste as a Source of Nutrients for Dairy Cattle","volume":"15","author":"Schlabitz","year":"2024","journal-title":"Waste Biomass Valorization"},{"key":"ref_185","doi-asserted-by":"crossref","unstructured":"Ciobanu, L.T., Constantinescu-Aruxandei, D., Farcasanu, I.C., and Oancea, F. (2024). Spent Brewer\u2019s Yeast Lysis Enables a Best Out of Waste Approach in the Beer Industry. Int. J. Mol. Sci., 25.","DOI":"10.3390\/ijms252312655"},{"key":"ref_186","doi-asserted-by":"crossref","unstructured":"Marson, G.V., de Castro, R.J.S., Belleville, M.-P., and Hubinger, M.D. (2020). Spent Brewer\u2019s Yeast as a Source of High Added Value Molecules: A Systematic Review on Its Characteristics, Processing and Potential Applications. World J. Microbiol. Biotechnol., 36.","DOI":"10.1007\/s11274-020-02866-7"},{"key":"ref_187","doi-asserted-by":"crossref","first-page":"246","DOI":"10.1016\/j.foodchem.2017.06.141","article-title":"Residual Brewing Yeast as a Source of Polyphenols: Extraction, Identification and Quantification by Chromatographic and Chemometric Tools","volume":"267","year":"2018","journal-title":"Food Chem."},{"key":"ref_188","first-page":"1","article-title":"Spent Brewer\u2019s Yeast as an Alternative Ingredient in Aquafeed","volume":"83","author":"Covert","year":"2025","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref_189","doi-asserted-by":"crossref","unstructured":"Zeko-Piva\u010d, A., Habschied, K., Kulisic, B., Barkow, I., and Ti\u0161ma, M. (2023). Valorization of Spent Brewer\u2019s Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application. Fermentation, 9.","DOI":"10.3390\/fermentation9030208"},{"key":"ref_190","doi-asserted-by":"crossref","first-page":"8724","DOI":"10.1021\/jf4021619","article-title":"Evaluation of Brewer\u2019s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching","volume":"61","author":"Vieira","year":"2013","journal-title":"J. Agric. Food Chem."},{"key":"ref_191","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.tifs.2009.10.008","article-title":"Brewer\u2019s Saccharomyces Yeast Biomass: Characteristics and Potential Applications","volume":"21","author":"Ferreira","year":"2010","journal-title":"Trends Food Sci. Technol."},{"key":"ref_192","doi-asserted-by":"crossref","unstructured":"Kerby, C., and Vriesekoop, F. (2017). An Overview of the Utilisation of Brewery By-Products as Generated by British Craft Breweries. Beverages, 3.","DOI":"10.3390\/beverages3020024"},{"key":"ref_193","doi-asserted-by":"crossref","first-page":"1129","DOI":"10.2166\/wst.2010.052","article-title":"Anaerobic Co-Digestion of Surplus Yeast and Wastewater to Increase Energy Recovery in Breweries","volume":"61","author":"Neira","year":"2010","journal-title":"Water Sci. Technol."},{"key":"ref_194","doi-asserted-by":"crossref","unstructured":"Jacob, F.F., Striegel, L., Rychlik, M., Hutzler, M., and Methner, F.-J. (2019). Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production. Fermentation, 5.","DOI":"10.3390\/fermentation5020051"},{"key":"ref_195","doi-asserted-by":"crossref","first-page":"070012","DOI":"10.1063\/5.0043693","article-title":"Enzymatic Conversion of Brewer\u2019s Spent Yeast as Raw Material for Glutamic Acid Production","volume":"2330","author":"Manurung","year":"2021","journal-title":"AIP Conf. Proc."},{"key":"ref_196","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1007\/s12010-009-8649-1","article-title":"Succinic Acid Production by Actinobacillus Succinogenes Using Spent Brewer\u2019s Yeast Hydrolysate as a Nitrogen Source","volume":"160","author":"Jiang","year":"2010","journal-title":"Appl. Biochem. Biotechnol."},{"key":"ref_197","doi-asserted-by":"crossref","first-page":"15585","DOI":"10.1007\/s13399-024-06271-0","article-title":"Monitoring of Rheological Parameters in the Anaerobic Fermentation Process to Obtain Bioethanol from Craft Brewer\u2019s Spent Grain Using Brewer\u2019s Spent Yeast and Saccharomyces Cerevisiae S-04","volume":"15","year":"2025","journal-title":"Biomass Convers. Biorefin."},{"key":"ref_198","doi-asserted-by":"crossref","unstructured":"Jaeger, A., Nyhan, L., Sahin, A.W., Zannini, E., and Arendt, E.K. (2024). Lactic Acid Fermentation as a Valorising Agent for Brewer\u2019s Spent Yeast\u2014Improving the Sensory Quality and Nutritional Potential. Fermentation, 10.","DOI":"10.3390\/fermentation10010054"},{"key":"ref_199","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1016\/j.psep.2019.05.024","article-title":"Biological Regeneration of Brewery Spent Diatomite and Its Reuse in Basic Dye and Chromium (III) Ions Removal","volume":"128","author":"Gong","year":"2019","journal-title":"Process Saf. Environ. Prot."},{"key":"ref_200","doi-asserted-by":"crossref","unstructured":"Huaccallo Aguilar, Y., Ferreira da Silva, A.P., Diaz de Tuesta, J.L., Lima, O., and Teixeira Gomes, H. (2022). Geopolymers from Spent Diatomaceous Earth\/Activated Carbon: Synthesis and Application on Winery Wastewater Treatment. SSRN J.","DOI":"10.2139\/ssrn.4246487"},{"key":"ref_201","doi-asserted-by":"crossref","first-page":"1319","DOI":"10.1080\/10426914.2011.551908","article-title":"Manufacture of Ceramic Bricks Using Recycled Brewing Spent Kieselguhr","volume":"26","author":"Ferraz","year":"2011","journal-title":"Mater. Manuf. Process."},{"key":"ref_202","first-page":"106","article-title":"Manufacturing of Tiles from Kieselguhr Sludge \/Diatomaceous Earth\/","volume":"Volume 411","author":"Berihun","year":"2022","journal-title":"Advances of Science and Technology. ICAST 2021. Lecture Notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engineering"},{"key":"ref_203","doi-asserted-by":"crossref","unstructured":"Kipsanai, J.J., Wambua, P.M., Namango, S.S., and Amziane, S. (2022). A Review on the Incorporation of Diatomaceous Earth as a Geopolymer-Based Concrete Building Resource. Materials, 15.","DOI":"10.3390\/ma15207130"},{"key":"ref_204","doi-asserted-by":"crossref","unstructured":"Rawalgaonkar, D., Zhang, Y., Walker, S., Kirchman, P., Zhang, Q., and Ergas, S.J. (2023). Recovery of Energy and Carbon Dioxide from Craft Brewery Wastes for Onsite Use. Fermentation, 9.","DOI":"10.3390\/fermentation9090831"},{"key":"ref_205","doi-asserted-by":"crossref","unstructured":"Silkina, A., Emran, M.A., Turner, S., and Tang, K.W. (2024). Using Microalgae to Convert Brewery Carbon Gas Emissions into Valuable Bioproducts. Energies, 17.","DOI":"10.2139\/ssrn.4859805"},{"key":"ref_206","doi-asserted-by":"crossref","unstructured":"Arya, R.K., Verros, G.D., Verma, O.P., and Hussain, C.M. (2024). Electrochemical CO2 Reduction to Value-Added Chemicals. From Waste to Wealth, Springer Nature.","DOI":"10.1007\/978-981-99-7552-5"},{"key":"ref_207","doi-asserted-by":"crossref","first-page":"15442","DOI":"10.1016\/j.ijhydene.2021.12.205","article-title":"Conversion of Carbon Dioxide to Value Added Products through Anaerobic Fermentation and Electro Fermentation: A Comparative Approach","volume":"47","author":"Velvizhi","year":"2022","journal-title":"Int. J. Hydrogen Energy"},{"key":"ref_208","doi-asserted-by":"crossref","first-page":"140251","DOI":"10.1016\/j.chemosphere.2023.140251","article-title":"Carbon Dioxide Reduction to High\u2013Value Chemicals in Microbial Electrosynthesis System: Biological Conversion and Regulation Strategies","volume":"344","author":"Chen","year":"2023","journal-title":"Chemosphere"},{"key":"ref_209","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1007\/s42398-019-00056-2","article-title":"Recent Advances in Brewery Wastewater Treatment; Approaches for Water Reuse and Energy Recovery: A Review","volume":"2","author":"Werkneh","year":"2019","journal-title":"Environ. Sustain."},{"key":"ref_210","unstructured":"Oreopoulou, V., and Russ, W. (2007). Brewery and Winery Wastewater Treatment: Some Focal Points of Design and Operation. Utilization of By-Products and Treatment of Waste in the Food Industry, Springer."},{"key":"ref_211","doi-asserted-by":"crossref","unstructured":"Smetana, G., and Grosser, A. (2024). The Application of an Upflow Anaerobic Sludge Blanket Reactor in the Treatment of Brewery and Dairy Wastewater: A Critical Review. Energies, 17.","DOI":"10.3390\/en17061504"},{"key":"ref_212","doi-asserted-by":"crossref","first-page":"2122","DOI":"10.1007\/s12155-021-10360-7","article-title":"Energy Assessment and Inner Microbial Community Analysis of Internal Circulation (IC) Reactor for Bio-Hydrogen Production Using Brewery Wastewater","volume":"15","author":"Li","year":"2022","journal-title":"Bioenergy Res."},{"key":"ref_213","first-page":"9","article-title":"Biohydrogen Production from Brewery Wastewater in an Anaerobic Baffled Reactor","volume":"43","author":"Mutsvene","year":"2023","journal-title":"A Preliminary Techno-Economic Evaluation. S. Afr. J. Chem. Eng."},{"key":"ref_214","doi-asserted-by":"crossref","first-page":"119285","DOI":"10.1016\/j.jenvman.2023.119285","article-title":"Advanced Treatment and Resource Recovery of Brewery Wastewater by Co-Cultivation of Filamentous Microalga Tribonema Aequale and Autochthonous Bacteria","volume":"348","author":"Su","year":"2023","journal-title":"J. Environ. Manag."},{"key":"ref_215","doi-asserted-by":"crossref","first-page":"2283","DOI":"10.1002\/jctb.7457","article-title":"Microbial Dynamics with the Introduction of Brewery Waste in a Long-term Chain Elongation Process for Caproate Production","volume":"98","author":"Yang","year":"2023","journal-title":"J. Chem. Technol. Biotechnol."},{"key":"ref_216","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.jes.2018.09.001","article-title":"Comparative Study of Polyhydroxyalkanoates Production from Acidified and Anaerobically Treated Brewery Wastewater Using Enriched Mixed Microbial Culture","volume":"78","author":"Tamang","year":"2019","journal-title":"J. Environ. Sci."},{"key":"ref_217","doi-asserted-by":"crossref","first-page":"107107","DOI":"10.1016\/j.jwpe.2025.107107","article-title":"Unlocking the Potential of Brewery Wastewater: Sustainable Cultivation of Arthrospira Platensis for Biomass and Phycocyanin Production","volume":"70","author":"Barati","year":"2025","journal-title":"J. Water Process Eng."},{"key":"ref_218","doi-asserted-by":"crossref","first-page":"e09862","DOI":"10.1016\/j.heliyon.2022.e09862","article-title":"Struvite Precipitation within Wastewater Treatment: A Problem or a Circular Economy Opportunity?","volume":"8","author":"Achilleos","year":"2022","journal-title":"Heliyon"},{"key":"ref_219","doi-asserted-by":"crossref","first-page":"2343","DOI":"10.1016\/j.jenvman.2008.11.005","article-title":"Bioleaching of Heavy Metals from Sewage Sludge: A Review","volume":"90","author":"Pathak","year":"2009","journal-title":"J. Environ. Manag."},{"key":"ref_220","doi-asserted-by":"crossref","first-page":"1167","DOI":"10.1016\/j.chemosphere.2010.01.009","article-title":"Agronomic Properties of Wastewater Sludge Biochar and Bioavailability of Metals in Production of Cherry Tomato (Lycopersicon esculentum)","volume":"78","author":"Hossain","year":"2010","journal-title":"Chemosphere"},{"key":"ref_221","doi-asserted-by":"crossref","first-page":"e05573","DOI":"10.1016\/j.heliyon.2020.e05573","article-title":"The Effect of Brewery Sludge Biochar on Immobilization of Bio-Available Cadmium and Growth of Brassica Carinata","volume":"6","author":"Tsadik","year":"2020","journal-title":"Heliyon"},{"key":"ref_222","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1002\/j.2050-0416.2006.tb00236.x","article-title":"Utilization Potential of Brewery Waste Water Sludge as an Organic Fertilizer","volume":"112","author":"Kanagachandran","year":"2006","journal-title":"J. Inst. Brew."},{"key":"ref_223","doi-asserted-by":"crossref","unstructured":"Christian, C.I., Prince, C.O., and Peace, E.O. (1970). Impact of Brewery Wastewater Sludge on Microbiological Quality of Agricultural Soil. J. Ecobiotechnol., 13\u201317.","DOI":"10.25081\/jebt.2019.v11.5506"},{"key":"ref_224","doi-asserted-by":"crossref","first-page":"2337","DOI":"10.1007\/s13762-020-02630-2","article-title":"Brewery Sludge Quality, Agronomic Importance and Its Short-Term Residual Effect on Soil Properties","volume":"17","author":"Alayu","year":"2020","journal-title":"Int. J. Environ. Sci. Technol."},{"key":"ref_225","first-page":"3","article-title":"Organic Biofertilizer from Brewery Wastewater Sludges via Aerobic Composting Process","volume":"Volume 308","author":"Habtu","year":"2020","journal-title":"Advances of Science and Technology. ICAST 2019. Lecture Notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engineering"},{"key":"ref_226","doi-asserted-by":"crossref","first-page":"5842","DOI":"10.1016\/j.biortech.2010.03.023","article-title":"Anaerobic Digestion of Brewery Primary Sludge to Enhance Bioenergy Generation: A Comparison between Low- and High-Rate Solids Treatment and Different Temperatures","volume":"101","author":"Agler","year":"2010","journal-title":"Bioresour. Technol."},{"key":"ref_227","doi-asserted-by":"crossref","first-page":"29561","DOI":"10.1007\/s13399-023-04813-6","article-title":"Enhanced Anaerobic Digestion of Brewers\u2019 Spent Grain: Effect of Inoculum, Poultry Manure Application and Iron (III) Chloride Supplementation on Biogas Production and Its Kinetics","volume":"14","author":"Edunjobi","year":"2024","journal-title":"Biomass Convers. Biorefin."},{"key":"ref_228","doi-asserted-by":"crossref","unstructured":"Teshome, B., Assefa, B., and Angassa, K. (2024). Production of Composite Briquette Fuel from Brewery Wastewater Sludge and Spent Grains. Int. J. Biomater., 2024.","DOI":"10.1155\/2024\/1710628"},{"key":"ref_229","doi-asserted-by":"crossref","first-page":"47","DOI":"10.15586\/ijfs.v33i3.2123","article-title":"Circular Economy in the Brewing Chain","volume":"33","author":"Cimini","year":"2021","journal-title":"Ital. J. Food Sci."},{"key":"ref_230","doi-asserted-by":"crossref","unstructured":"Wojnarowska, M., Muradin, M., Paiano, A., and Ingrao, C. (2025). Recycled Glass Bottles for Craft-Beer Packaging: How to Make Them Sustainable? An Environmental Impact Assessment from the Combined Accounting of Cullet Content and Transport Distance. Resources, 14.","DOI":"10.3390\/resources14020023"},{"key":"ref_231","doi-asserted-by":"crossref","unstructured":"Stewart, G., Russell, I., and Anstruther, A. (2017). Brewery Effluents, Emissions, and Sustainability*. Handbook of Brewing, CRC Press.","DOI":"10.1201\/9781351228336"},{"key":"ref_232","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1007\/s40940-022-00206-9","article-title":"Glass Up-Casting: A Review on the Current Challenges in Glass Recycling and a Novel Approach for Recycling \u201cas-Is\u201d Glass Waste into Volumetric Glass Components","volume":"8","author":"Bristogianni","year":"2023","journal-title":"Glass Struct. Eng."},{"key":"ref_233","doi-asserted-by":"crossref","unstructured":"Xin, Y., Kurmus, H., Mohajerani, A., Dallol, Y., Lao, Y., Robert, D., Pramanik, B., and Tran, P. (2021). Recycling Crushed Waste Beer Bottle Glass in Fired Clay Bricks. Buildings, 11.","DOI":"10.3390\/buildings11100483"},{"key":"ref_234","doi-asserted-by":"crossref","first-page":"106327","DOI":"10.1016\/j.jobe.2023.106327","article-title":"Fresh and Hardened Properties of Concrete Containing Recycled Waste Glass: A Review","volume":"70","author":"Ahmed","year":"2023","journal-title":"J. Build. Eng."},{"key":"ref_235","doi-asserted-by":"crossref","first-page":"129760","DOI":"10.1016\/j.conbuildmat.2022.129760","article-title":"Effect of the Use of Waste Glass (as Precursor, and Alkali Activator) in the Manufacture of Geopolymer Rendering Mortars and Architectural Tiles","volume":"363","year":"2023","journal-title":"Constr. Build. Mater."},{"key":"ref_236","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1080\/25787616.2022.2158562","article-title":"Solid State Recycling of Used Aluminum Alloy Beverage Cans by Thermomechanical Consolidation","volume":"4","author":"Wang","year":"2022","journal-title":"Heat Treat. Surf. Eng."},{"key":"ref_237","doi-asserted-by":"crossref","first-page":"012099","DOI":"10.1088\/1757-899X\/416\/1\/012099","article-title":"Recovering Aluminium for Recycling in Reusable Backyard Foundry That Melts Aluminium Cans","volume":"416","author":"Bulei","year":"2018","journal-title":"IOP Conf. Ser. Mater. Sci. Eng."},{"key":"ref_238","doi-asserted-by":"crossref","unstructured":"Zhang, M., Zhou, K., Saunders, T., Wang, G., Wesling, K., Liu, J., Busfield, J., Bilotti, E., and Yan, H. (2025). Low Cost Small Scale Recycling Aluminium Cans for Energy Conservation and Environmental Sustainability. Environ. Technol., 1\u20138.","DOI":"10.1080\/09593330.2025.2509994"},{"key":"ref_239","doi-asserted-by":"crossref","first-page":"130275","DOI":"10.1016\/j.jclepro.2021.130275","article-title":"The Missing Link of Circularity in Small Breweries\u2019 Value Chains: Unveiling Strategies for Waste Management and Biomass Valorization","volume":"336","author":"Bonato","year":"2022","journal-title":"J. Clean. Prod."},{"key":"ref_240","doi-asserted-by":"crossref","first-page":"9103","DOI":"10.1002\/pc.28397","article-title":"Synthesis and Characterization of Cellulose Nanofibers from Waste Paper and Their Utilization in Wood Adhesion","volume":"45","author":"Joshi","year":"2024","journal-title":"Polym. Compos."},{"key":"ref_241","doi-asserted-by":"crossref","first-page":"2125","DOI":"10.1007\/s10570-017-1252-7","article-title":"Extraction and Characterization of Cellulose Nanocrystals from Post-Consumer Wood Fiberboard Waste","volume":"24","author":"Couret","year":"2017","journal-title":"Cellulose"},{"key":"ref_242","doi-asserted-by":"crossref","first-page":"528","DOI":"10.1039\/D3FB00066D","article-title":"Cellulose-Based Natural Nanofibers for Fresh Produce Packaging: Current Status, Sustainability and Future Outlook","volume":"1","author":"Das","year":"2023","journal-title":"Sustain. Food Technol."},{"key":"ref_243","doi-asserted-by":"crossref","unstructured":"Stewart, G., Russell, I., and Anstruther, A. (2017). Packaging: Historical Perspectives and Packaging Technology. Handbook of Brewing, CRC Press.","DOI":"10.1201\/9781351228336"},{"key":"ref_244","doi-asserted-by":"crossref","first-page":"114591","DOI":"10.1016\/j.jenvman.2022.114591","article-title":"Packaging Choice and Coordinated Distribution Logistics to Reduce the Environmental Footprint of Small-Scale Beer Value Chains","volume":"307","author":"Morgan","year":"2022","journal-title":"J. Environ. Manag."},{"key":"ref_245","doi-asserted-by":"crossref","unstructured":"Benyathiar, P., Kumar, P., Carpenter, G., Brace, J., and Mishra, D.K. (2022). Polyethylene Terephthalate (PET) Bottle-to-Bottle Recycling for the Beverage Industry: A Review. Polymers, 14.","DOI":"10.3390\/polym14122366"},{"key":"ref_246","doi-asserted-by":"crossref","first-page":"23280","DOI":"10.1021\/jacs.2c11949","article-title":"Catalytic Chemical Recycling of Post-Consumer Polyethylene","volume":"144","author":"Arroyave","year":"2022","journal-title":"J. Am. Chem. Soc."},{"key":"ref_247","doi-asserted-by":"crossref","first-page":"e1700782","DOI":"10.1126\/sciadv.1700782","article-title":"Production, Use, and Fate of All Plastics Ever Made","volume":"3","author":"Geyer","year":"2017","journal-title":"Sci. Adv."},{"key":"ref_248","unstructured":"Appleyard, D. (2025, August 05). Cutting Plastics from Brewing; First Key, Consultants to the Brewing and Beverage Industry. Available online: https:\/\/firstkey.com\/cutting-plastics-from-brewing\/."},{"key":"ref_249","unstructured":"Clingman, A. (2025, August 05). Member Highlight: Sierra Nevada Brewing Co Leading the Way for Sustainability and Energy Efficiency. Available online: https:\/\/www.energync.org\/blog\/member-highlight-sierra-nevada-brewing-co-leading-the-way-for-sustainability-and-energy-efficiency\/."},{"key":"ref_250","unstructured":"(2025, August 05). Solar United Neighbors Brews from the Sun Competitor Sierra Nevada Brewing Co. Available online: https:\/\/Www.Brewsfromthesun.Org\/Breweries\/Sierra-Nevada-Brewing-Co\/."},{"key":"ref_251","unstructured":"(2025, August 06). Heineken Heineken France Launches Project Circle. Available online: https:\/\/www.theheinekencompany.com\/newsroom\/heineken-france-launches-project-circle\/."},{"key":"ref_252","unstructured":"(2025, August 06). Heineken Projet Life FWFB. Available online: https:\/\/www.heinekenfrance.fr\/nos-actions\/projet-circle\/."},{"key":"ref_253","doi-asserted-by":"crossref","first-page":"10543","DOI":"10.1021\/acs.jafc.3c02489","article-title":"Brewers\u2019 Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges","volume":"71","author":"Nyhan","year":"2023","journal-title":"J. Agric. Food Chem."},{"key":"ref_254","unstructured":"Chryssolouris, D., Itten, R., Regula, K., and Stucki, M. (2025, August 06). Life Cycle Sustainability Assessment of a Biorefinery for the Valorisation of Brewer\u2019s Spent Grain. 11th International Conference on Life Cycle Management (LCM). Available online: https:\/\/digitalcollection.zhaw.ch\/handle\/11475\/30535."},{"key":"ref_255","unstructured":"(2025, August 06). Fondazione Messina Life Restart\u2014Reuse of BEer SpenT Grain foR BioplasTics. Available online: https:\/\/fdcmessina.org\/life-restart\/?l_lang=en."},{"key":"ref_256","unstructured":"(2025, August 06). Aimplas POLYMEER Kicks off to Transform Brewers\u2019 Waste into High-Value Bioplastics. Available online: https:\/\/www.aimplas.net\/blog\/polymeer-kicks-off-transform-brewers-waste-high-value-bioplastics."},{"key":"ref_257","doi-asserted-by":"crossref","first-page":"1264","DOI":"10.1002\/jsfa.6486","article-title":"Brewer\u2019s Spent Grain: A Valuable Feedstock for Industrial Applications","volume":"94","author":"Mussatto","year":"2014","journal-title":"J. Sci. Food Agric."},{"key":"ref_258","doi-asserted-by":"crossref","unstructured":"Bolwig, S., Mark, M.S., Happel, M.K., and Brekke, A. (2019). Beyond Animal Feed?. From Waste to Value, Routledge.","DOI":"10.4324\/9780429460289-6"},{"key":"ref_259","doi-asserted-by":"crossref","unstructured":"Chetrariu, A., and Dabija, A. (2023). Spent Grain: A Functional Ingredient for Food Applications. Foods, 12.","DOI":"10.3390\/foods12071533"},{"key":"ref_260","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1016\/j.applthermaleng.2012.05.006","article-title":"Opportunities and Barriers for Efficient Energy Use in a Medium-Sized Brewery","volume":"53","author":"Sturm","year":"2013","journal-title":"Appl. Therm. Eng."},{"key":"ref_261","doi-asserted-by":"crossref","first-page":"787","DOI":"10.1007\/s13213-019-01493-4","article-title":"Serial Re-Pitching: Its Effect on Yeast Physiology, Fermentation Performance, and Product Quality","volume":"69","author":"Kalayu","year":"2019","journal-title":"Ann. Microbiol."},{"key":"ref_262","doi-asserted-by":"crossref","unstructured":"Carvalheira, M., Amorim, C.L., Oliveira, A.C., Guarda, E.C., Costa, E., Ribau Teixeira, M., Castro, P.M.L., Duque, A.F., and Reis, M.A.M. (2022). Valorization of Brewery Waste through Polyhydroxyalkanoates Production Supported by a Metabolic Specialized Microbiome. Life, 12.","DOI":"10.3390\/life12091347"},{"key":"ref_263","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/S0376-7388(01)00515-4","article-title":"Beer Clarification by Microfiltration\u2014Product Quality Control and Fractionation of Particles and Macromolecules","volume":"194","author":"Gan","year":"2001","journal-title":"J. Memb. Sci."},{"key":"ref_264","doi-asserted-by":"crossref","first-page":"413","DOI":"10.1016\/S0255-2701(00)00127-6","article-title":"Beer Clarification by Cross-Flow Microfiltration\u2014Effect of Surface Hydrodynamics and Reversed Membrane Morphology","volume":"40","author":"Gan","year":"2001","journal-title":"Chem. Eng. Process. Process Intensif."},{"key":"ref_265","doi-asserted-by":"crossref","unstructured":"Serviss, M.T., Van Hout, D., Britton, S.J., and MacIntosh, A.J. (2025). Brewing for the Future: Balancing Tradition and Sustainability. J. Am. Soc. Brew. Chem., 1\u201319.","DOI":"10.1080\/03610470.2025.2509059"},{"key":"ref_266","doi-asserted-by":"crossref","unstructured":"Muster-Slawitsch, B., and Brunner, C. (2018). Intensified Brewing Systems. Intensification of Biobased Processes, The Royal Society of Chemistry.","DOI":"10.1039\/9781788010320-00430"},{"key":"ref_267","doi-asserted-by":"crossref","unstructured":"Strobl, M. (2020). Continuous Beer Production. New Advances on Fermentation Processes, IntechOpen.","DOI":"10.5772\/intechopen.86929"},{"key":"ref_268","doi-asserted-by":"crossref","first-page":"921","DOI":"10.1007\/s11947-014-1275-0","article-title":"Membrane Separation Processes for the Beer Industry: A Review and State of the Art","volume":"7","author":"Ambrosi","year":"2014","journal-title":"Food Bioproc. Technol."},{"key":"ref_269","doi-asserted-by":"crossref","unstructured":"Shopska, V., Dzhivoderova-Zarcheva, M., and Kostov, G. (2024). Continuous Primary Beer Fermentation with Yeast Immobilized in Alginate\u2013Chitosan Microcapsules with a Liquid Core. Beverages, 10.","DOI":"10.3390\/beverages10030087"},{"key":"ref_270","first-page":"500","article-title":"Carrier-Free, Continuous Primary Beer Fermentation","volume":"120","author":"Pires","year":"2014","journal-title":"J. Inst. Brew."},{"key":"ref_271","doi-asserted-by":"crossref","unstructured":"Rocha dos Santos Mathias, T., Moreira Menezes, L., and Camporese S\u00e9rvulo, E.F. (2019). Effect of Maize as Adjunct and the Mashing Proteolytic Step on the Brewer Wort Composition. Beverages, 5.","DOI":"10.3390\/beverages5040065"},{"key":"ref_272","doi-asserted-by":"crossref","first-page":"316","DOI":"10.1002\/j.2050-0416.2005.tb00690.x","article-title":"Effects of Mashing Parameters on Mash \u03b2-Glucan, FAN and Soluble Extract Levels","volume":"111","author":"Dickel","year":"2005","journal-title":"J. Inst. Brew."},{"key":"ref_273","doi-asserted-by":"crossref","first-page":"1127","DOI":"10.1016\/j.foodcont.2009.03.004","article-title":"Dynamic Optimization of the Mashing Process","volume":"20","author":"Durand","year":"2009","journal-title":"Food Control"},{"key":"ref_274","doi-asserted-by":"crossref","first-page":"34","DOI":"10.2478\/s11696-007-0076-6","article-title":"High Gravity Batch and Continuous Processes for Beer Production: Evaluation of Fermentation Performance and Beer Quality","volume":"62","author":"Silva","year":"2008","journal-title":"Chem. Pap."},{"key":"ref_275","doi-asserted-by":"crossref","first-page":"102399","DOI":"10.1016\/j.ifset.2020.102399","article-title":"Recent Developments in High Gravity Beer-Brewing","volume":"64","author":"Puligundla","year":"2020","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_276","first-page":"1","article-title":"High-Gravity Brewing and Distilling\u2014Past Experiences and Future Prospects","volume":"68","author":"Stewart","year":"2010","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref_277","doi-asserted-by":"crossref","first-page":"012016","DOI":"10.1088\/1755-1315\/941\/1\/012016","article-title":"Filtration Technology for Beer and Beer Yeast Treatment","volume":"941","year":"2021","journal-title":"IOP Conf. Ser. Earth. Environ. Sci."},{"key":"ref_278","first-page":"123","article-title":"Optimization of Cleaning Process in Breweries: An Important Tool in Efficient Use of Water and Minimization of Discharges","volume":"5","author":"Pinguli","year":"2017","journal-title":"Int. J. Adv. Res."},{"key":"ref_279","unstructured":"(2025, August 07). NX Filtration Sustainable Solutions in Beer Breweries through Membrane Filtration. Available online: https:\/\/nxfiltration.com\/knowledge-base\/publications\/sustainable-solutions-in-beer-breweries-through-membrane-filtration\/."},{"key":"ref_280","doi-asserted-by":"crossref","first-page":"E2521","DOI":"10.1111\/1750-3841.13436","article-title":"Beer Clarification by Novel Ceramic Hollow-Fiber Membranes: Effect of Pore Size on Product Quality","volume":"81","author":"Cimini","year":"2016","journal-title":"J. Food Sci."},{"key":"ref_281","doi-asserted-by":"crossref","unstructured":"Li, H. (2023). Application of Centrifugation and Soilless Filtration Technologies in the Beer Production Process and Empirical Research on Their Impact on Beer Quality. BIO Web Conf., 72.","DOI":"10.1051\/bioconf\/20237201014"},{"key":"ref_282","doi-asserted-by":"crossref","unstructured":"Mosher, M., and Trantham, K. (2021). Clarification and Filtration. Brewing Science: A Multidisciplinary Approach, Springer.","DOI":"10.1007\/978-3-030-73419-0"},{"key":"ref_283","unstructured":"(2025, August 06). GEA GEA Centrifuges in Breweries. Available online: https:\/\/cdn.gea.com\/-\/media\/migratedfromtridion\/stories\/centifuges-in-breweries-gea-62541.pdf?rev=d16c142941b84fc198be7db08c55380d."},{"key":"ref_284","doi-asserted-by":"crossref","unstructured":"Cimini, A., and Moresi, M. (2020). Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone. Foods, 9.","DOI":"10.3390\/foods9091228"},{"key":"ref_285","doi-asserted-by":"crossref","unstructured":"Cadar, O., Vagner, I., Miu, I., Scurtu, D., and Senila, M. (2023). Preparation, Characterization, and Performance of Natural Zeolites as Alternative Materials for Beer Filtration. Materials, 16.","DOI":"10.3390\/ma16051914"},{"key":"ref_286","doi-asserted-by":"crossref","unstructured":"Carvalho, G., Leite, A.C., Leal, R., and Pereira, R. (2023). The Role of Emergent Processing Technologies in Beer Production. Beverages, 9.","DOI":"10.3390\/beverages9010007"}],"container-title":["Biomass"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2673-8783\/5\/3\/49\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:32:30Z","timestamp":1760034750000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2673-8783\/5\/3\/49"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,8,21]]},"references-count":286,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2025,9]]}},"alternative-id":["biomass5030049"],"URL":"https:\/\/doi.org\/10.3390\/biomass5030049","relation":{},"ISSN":["2673-8783"],"issn-type":[{"value":"2673-8783","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,8,21]]}}}