Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

por Curutchet, Ana, Trias, Julieta, Tárrega, Amparo, Arcia, Patricia
Publicado 2021

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace

por Perez-Pirotto, Claudia, Moraga, Gemma, Hernando, Isabel, Cozzano, Sonia, Arcia, Patricia
Publicado 2022

Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet

por Gutiérrez-Barrutia, María Belén, del Castillo, María Dolores, Arcia, Patricia, Cozzano, Sonia
Publicado 2022

In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers’ Spent Grain

por Gutierrez-Barrutia, Maria Belen, Cozzano, Sonia, Arcia, Patricia, del Castillo, Maria Dolores
Publicado 2022

Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products

por Curutchet, Ana, Serantes, Maite, Pontet, Carolina, Prisco, Fatima, Arcia, Patricia, Barg, Gabriel, Menendez, Juan Andres, Tárrega, Amparo
Publicado 2021