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Turning agri-food by-products into functional ingredients: sustainable innovations for waste reduction

2025-04-02Conference poster not in proceedings Embargoed access
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dc.contributor.authorPaupério, Ana
dc.contributor.authorBrassesco, María Emilia
dc.contributor.authorPereira, Carlos
dc.contributor.authorFerreira, João Paulo
dc.contributor.authorPintado, Manuela
dc.date.accessioned2025-10-20T10:23:48Z
dc.date.available2025-10-20T10:23:48Z
dc.date.issued2025-04-02
dc.description.abstractIntroduction: Environmental Impact: The beverage industry generates large amounts of food by- products, contributing to waste and sustainability challenges. Nutritional & Economic Value: Brewer’s spent yeast (BSY) and rice Okara (OA) are by- products rich in proteins, fibers and bioactive compounds, offering both health benefits and cost-effective opportunities. Contribution to a Sustainable Food System: The utilization of these by-products enhances resource efficiency and promotes the principles of a circular economy. Objective: This study aims to enhance the valorisation of BSY and OA by-products, converting them into high-quality ingredients for formulating protein-enriched snacks through a green and environmentally sustainable process.eng
dc.identifier.citationPaupério, A., Brassesco, M. E., Pereira, C., & Ferreira, J. P. et al. (2025). Turning agri-food by-products into functional ingredients: sustainable innovations for waste reduction. Poster session presented at Dare2Change, Porto, Portugal.
dc.identifier.other5a2797ce-11c3-4037-9d2d-0b15e7ecc737
dc.identifier.urihttp://hdl.handle.net/10400.14/55388
dc.language.isoeng
dc.peerreviewedno
dc.rights.uriN/A
dc.titleTurning agri-food by-products into functional ingredients: sustainable innovations for waste reductioneng
dc.typeconference poster not in proceedings
dspace.entity.typePublication
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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