Brewing Waste: Novel Perspectives in Processing, Functional Characterization, and Value-Added Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 58
Special Issue Editors
Interests: food chemistry; food science and technology; functional foods; by-products; nutrition; sustainable chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: chromatographic determinations; electrochemistry; sensors/biosensors; sample preparation; environment and food control; environmental monitoring; contaminant detection; PAHs; pesticides; pharmaceuticals; heavy metals; allergens
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Brewing represents a significant industrial sector responsible for producing considerable volumes of beer alongside valuable by-products. These by-products primarily consist of brewer’s spent grain, spent hops/hot trub, and residual brewer’s yeast. Around 85% of these by-products possess the potential to be converted into valuable resources, thereby substantially cutting production costs and bolstering self-sufficiency. Owing to their rich nutritional profiles and bioactive compounds—such as carbohydrates, proteins, fibers, vitamins, minerals, and phenolic compounds—brewing by-products present a promising avenue for creating functional ingredients with diverse applications across the food industry and related fields.
This Special Issue aims to delve into traditional and innovative processing techniques capable of extracting functional ingredients from these often-overlooked resources. We also aim to enhance our understanding of the nutritional and technological attributes of these ingredients while exploring their versatile applications spanning the food and beverage sectors, agriculture, aquaculture, feed nutrition, packaging, and beyond. By contributing to this Special Issue, authors can help shape the trajectory of sustainable food production and provide practical solutions for producers. We invite original articles and reviews as contributions on this journey.
Dr. Elsa F. Vieira
Prof. Dr. Cristina Delerue-Matos
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- brewer’s spent grain
- spent hops/hot trub
- residual brewer’s yeast
- nnovative and traditional processing technologies
