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001-es BibID:	BIBFORM134811
Első szerző:	Jevcsák Szintia (táplálkozástudományi szakember)
Cím:	The Role of Malting and Brewer`s Spent Grain in Sustainable Cereal Utilization / Szintia Jevcsák, Gerda Diósi, Gréta Törős, Ádám Fülep, Endre Máthé
Dátum:	2026
ISSN:	2304-8158
Megjegyzések:	Malting is a sustainable, low-cost, and adaptable technique that enhances the nutritional and functional value of cereals while contributing to waste reduction, improved food safety, and the valorization of brewing by-products such as brewers' spent grain. It was originally developed for barley but is now used with a wide range of cereals. Malting, in its simplest form, involves controlled germination and drying, which enhance enzyme activity and improve grain nutritional quality. Our review introduces a broader perspective by addressing how malting can enhance health benefits through malted forms of both common and less prominent cereals such as sorghum, teff, millet, triticale, quinoa, and buckwheat. Nutritional enhancement takes place by increasing nutrient bioavailability, changing chemical composition, and reducing antinutrients, while inducing the production of bioactive compounds with antioxidant, anti-inflammatory, and antidiabetic activities. This review examines brewers' spent grain (BSG), a nutrient-dense brewing by-product that is widely recognized as a sustainable ingredient for food and nutrition applications.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk sustainablemalting grains nutritives bioactive compounds functional properties quality control
Megjelenés:	Foods. - 15 : 2 (2026), p. 287-315. -
További szerzők:	Diósi Gerda (1989-) (élelmiszerbiztonsági és -minőségi mérnök) Seresné Törős Gréta (1991-) (élelmiszerbiztonsági- és minőségi mérnök) Fülep Ádám (1998-) (élelmiszermérnök) Máthé Endre (1964-) (genetikus, molekuláris sejtbiológus)
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM120011
035-os BibID:	(Scopus)85190088748 (WoS)001201154200001
Első szerző:	Khalfalla Maha Abdalla Rakaz (PhD hallgató / nutrition science)
Cím:	Revealing Consequences of the Husking Process on Nutritional Profiles of Two Sorghum Races on the Male Sterility Line / Maha Khalfalla, László Zsombik, Zoltán Győri
Dátum:	2024
ISSN:	2304-8158
Megjegyzések:	The male sterility line is a vital approach in the genetic breeding of sorghum. The husking process affects the grain's nutritional composition, emphasizing the intricate relationship between genetic enhancement and dietary requirements. The current study assessed the influence of the Husking Fraction Time Unit (HFTU) process, which was set at 30 (S) and 80 (S) time units per second (S). The study assessed the impact of the (HFTU) process on fifty-one inbred line sorghum race varieties, which implied diverse nutritional profiles considering the pericarp color variations. The assessment of the nutritional profile involved dry matter, total protein, and minerals (P, K, S, Ca, Mg, Na, Fe, Zn, and Mn). The variety groups showed a significance value of p ? 0.05, indicating the study hypothesis's truth. While results demonstrated substantial impacts implied by the Husking Fraction Time Unit (HFTU) technique, the occurrence was noted when the dry matter percentage was increased in the husked products, specifically the endosperm (grits) and bran. Conversely, the protein variation percentage between the bran and endosperm (grits) for the S. bicolor race was calculated at 33.7%. In comparison, the percentage was 11.8% for the Kafirin race. The 80 (S) time unit, on the other hand, had an observable effect on the mineral reconcentration when the Kafirin race had he highest averages of K mg/kg?1, Ca mg/kg?1, and Fe mg/kg?1, which were 5700.5 mg/kg?1, 551.5 mg/kg?1 and 66.5 mg/kg?1, respectively. The results of this study could benefit breeders and nutrition specialists in developing genotypes and processing sorghum grains, promoting research, and aiding several industrial sectors owing to the grain's adaptability and nutritional properties
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk mineral contents total protein husking process color profile S. bicolor Kafirin
Megjelenés:	Foods. - 13 : 7 (2024), p. 1-18. -
További szerzők:	Zsombik László (1976-) (agrármérnök) Győri Zoltán (1948-) (vegyész)
Pályázati támogatás:	SHE-14103-007/2020 Egyéb
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