Valorisation of hop co-products for their phenolic content and antioxidant properties.

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Valorisation of hop co-products for their phenolic content and antioxidant properties.

There is growing interest in the valorisation of agricultural and food processing residues for their functional bioactive compounds, due to high availability, low cost and alignment with a circular economy model. The harvesting and processing of hop cones for the brewing industry generates co-produc...

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Bibliographic Details
Main Author:	Calvert, Duncan
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2025
Subjects:	hops co-products phenolic compounds
Online Access:	https://eprints.nottingham.ac.uk/80355/

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