- Article
Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets
- Emma Neylon,
- Laura Nyhan,
- Emanuele Zannini,
- Thomas Monin,
- Steffen Münch,
- Aylin W. Sahin and
- Elke K. Arendt
Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ingredients, using fermentation wi...

