Autor(es): Paupério, Ana ; Brassesco, María Emilia ; Pereira, Carlos ; Ferreira, João Paulo ; Pintado, Manuela
Data: 2025
Identificador Persistente: http://hdl.handle.net/10400.14/55388
Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Introduction: 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.
