BREWER`S SPENT YEAST EXPLOITATION IN FOOD INDUSTRY

摘要

Bioeconomy represents an important field, which focuses the value addition based on food industry by-products. Brewing industry generates high amounts of by-products, the brewers` spent grain, the hot and cold trub, the residual yeast and kieselgur. Brewers` spent yeast represents an important by-product, presenting high nutritional value, due to its bioactive compounds. This study proposed the development of a functional brewers` spent yeast based food. The product was subjected to chemical analysis in respect to its nutritional profile.