Valorization of brewers’ spent grain by extrusion into new food ingredients for a sustainable health

Department of Engineering

CSIC-UAM - Instituto de Investigacion en Ciencias de la Alimentacion (CIAL)

Project: Research

Status	Finished
Effective start/end date	2/09/19 → 14/11/22

Funding

ANII: UYU1,246,269.00

An insight into the use of extruded brewers’ spent grain as a healthy human snack ingredient. Effects on food structure, sensory quality, satiety and gastrointestinal tolerance
Gutierrez-Barrutia, M. B., Cozzano Ferreira, S. A., Arcia Cabrera, P. L. & del Castillo, M. D., Jan 2025, In: Food Bioscience. 63, 105583.
Research output: Contribution to journal › Article › peer-review

Open Access
2 Scopus citations
Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers’ spent grain
Gutierrez-Barrutia, M. B., Cozzano, S., Arcia, P. & del Castillo, M. D., Oct 2023, In: Food Research International. 172, 113160.
Research output: Contribution to journal › Article › peer-review

Open Access
14 Scopus citations
Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet
Gutiérrez-Barrutia, M. B., Del Castillo, M. D., Arcia, P. & Cozzano, S., 1 May 2022, In: Foods. 11, 10, 1403.
Research output: Contribution to journal › Article › peer-review

Open Access
19 Scopus citations