Event submissions
Published
This submission belongs to the session S2. Food Nutrition and Functional Foods of the event The 5th International Electronic Conference on Foods
Published date
25 Oct, 2024
Academic Editor
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Antonello SantiniCitation
Paula Lorena Bucci, Lina Merino, Francisco Juan Martí-Quijal, Ana F Moretti, Caterina Izazoqui, Maria Florencia Franchi, DEVELOPING A FUNCTIONAL FOOD FROM BEER BAGASSE WITH ADDED PROBIOTICS FROM DEHYDRATED KEFIR GRANULES, in Proceedings of The 5th International Electronic Conference on Foods, 28 October–30 October 2024, MDPI: Basel, Switzerland
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DEVELOPING A FUNCTIONAL FOOD FROM BEER BAGASSE WITH ADDED PROBIOTICS FROM DEHYDRATED KEFIR GRANULES
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Lina Merino 1,2
Francisco Juan Martí-Quijal 3
Ana F Moretti 1,4
Caterina Izazoqui 1
Maria Florencia Franchi 1
Paula Lorena Bucci 5
1. National University of Hurlingham, Argentina
2. 5- Scientific Research Commission of the Province of Buenos Aires.
3. Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Legal Medicine, Faculty of Pharmacy, Universitat de València, Spain
4. Research and development center in food cryotechnology (CONICET, CIC)
5. Institute of Sustainable Processes. Department of Chemical Engineering and Environmental Technologies. University of Valladolid
Abstract
Keywords
BREWER¨S SPENT GRAIN
CEREAL BAR
CIRCULAR ECONOMY
KEFIR GRANULES
PROTEIN.