Silvana Palheta de Souza


Programa de Pós Graduação de Alimentos e Nutrição (UNIRIO)


Use Brewer Spent Grain as ingredient.

The aims is t investigate possible changes in chemical composition of brewers spent grain, in addition to evaluating the bioaccessibility and bioavailability of bioactive compounds of malt bagasse, after its application in different types of feed. By increasing the nutritional characteristics in diets, which best preserves and leaves more bioavailable the content of antioxidants present in the matrix, fermented and unfermented, it is .possible to direct the application of malt bagasse in the development of quality products, higher added value, and health promoters.

Applications Invited