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

Maria Belen Gutierrez-Barrutia; Sonia Alicia Cozzano Ferreira; Patricia Lourdes Arcia Cabrera; María Dolores del Castillo

doi:10.1016/j.fbio.2024.105583

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

Maria Belen Gutierrez-Barrutia, Sonia Alicia Cozzano Ferreira, Patricia Lourdes Arcia Cabrera, María Dolores del Castillo

Departamento de Ingeniería

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

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

Idioma original	Inglés estadounidense
Publicación	Food Bioscience
DOI	https://doi.org/10.1016/j.fbio.2024.105583
Estado	Publicada - 2025

ODS de las Naciones Unidas

Este resultado contribuye a los siguientes Objetivos de Desarrollo Sostenible

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10.1016/j.fbio.2024.105583

Valorization of brewers’ spent grain by extrusion into new food ingredients for a sustainable health
Gutierrez, M. B. (PI), del Castillo, M. D. (CoI), Cozzano Ferreira, S. A. (CoI) & Arcia Cabrera, P. L. (CoI)
ANII
2/09/19 → 14/11/22
Proyecto: Investigación

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@article{f91c8ed7ecc441098c754db6622f6a20,

title = "An insight into the use of extruded brewers{\textquoteright} spent grain as a healthy human snack ingredient. Effects on food structure, sensory quality, satiety and gastrointestinal tolerance",

author = "Gutierrez-Barrutia, {Maria Belen} and {Cozzano Ferreira}, {Sonia Alicia} and {Arcia Cabrera}, {Patricia Lourdes} and {del Castillo}, {Mar{\'i}a Dolores}",

year = "2025",

doi = "10.1016/j.fbio.2024.105583",

language = "American English",

journal = "Food Bioscience",

issn = "2212-4292",

publisher = "Elsevier Ltd",

}

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, Maria Belen ; Cozzano Ferreira, Sonia Alicia ; Arcia Cabrera, Patricia Lourdes et al.
En: Food Bioscience, 2025.

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

TY - JOUR

T1 - 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

AU - Gutierrez-Barrutia, Maria Belen

AU - Cozzano Ferreira, Sonia Alicia

AU - Arcia Cabrera, Patricia Lourdes

AU - del Castillo, María Dolores

PY - 2025

Y1 - 2025

U2 - 10.1016/j.fbio.2024.105583

DO - 10.1016/j.fbio.2024.105583

M3 - Article

SN - 2212-4292

JO - Food Bioscience

JF - Food Bioscience

ER -

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

ODS de las Naciones Unidas

Acceder al documento

Proyectos

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

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