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View article: El queso colonia: tradición y transformación. Intersecciones bioquímicas, históricas, patrimoniales y gastroturísticas
El queso colonia: tradición y transformación. Intersecciones bioquímicas, históricas, patrimoniales y gastroturísticas Open
Analizamos el queso colonia desde un enfoque transdisciplinario que describe las intersecciones bioquímicas, históricas, patrimoniales y gastroturísticas de este producto emblemático de la quesería uruguaya. Se considera que el queso es un…
View article: Solid-State Fermentation of Coffee Silverskin with Rhizopus oryzae: A Sustainable Strategy to Produce Antioxidant-Rich Functional Ingredients with Enhanced In Vitro Bioaccessibility
Solid-State Fermentation of Coffee Silverskin with Rhizopus oryzae: A Sustainable Strategy to Produce Antioxidant-Rich Functional Ingredients with Enhanced In Vitro Bioaccessibility Open
View article: 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
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 Open
Reduced in sugar biscuits made with fructooligosaccharides (15.2%) and 0%, 8% and 17% of extruded brewers' spent grain (EBSG) were formulated as a healthy snack. The investigation aimed to study the impact of the formulation on technologic…
View article: Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties Open
Fruit by-products are a valuable source of ingredients, in the formulation of what is known by “upcycled foods”. Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with solu…
View article: Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers’ spent grain
Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers’ spent grain Open
View article: Towards Halving Food Waste: A Comparative Study Using Orange Juice By-Product in Dairy Desserts
Towards Halving Food Waste: A Comparative Study Using Orange Juice By-Product in Dairy Desserts Open
By-products upcycling to produce ingredients has increased in the last years. However, the perception of foods with these ingredients must be studied to find the proper way to inform the consumer. The aim of this work was to study the purc…
View article: Hemp seed’s (<i>Cannabis Sativa L</i>) nutritional potential for the development of snack functional foods
Hemp seed’s (<i>Cannabis Sativa L</i>) nutritional potential for the development of snack functional foods Open
Current trends in the snack bar market emphasize the incorporation of alternative protein sources while simultaneously addressing the criteria of being both “high in fiber” and “high in protein”. Hemp seed, the seed of non-psychoactive Can…
View article: Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace
Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace Open
Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain new ingredients. In this study, sorption be…
View article: In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers’ Spent Grain
In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers’ Spent Grain Open
This study aimed to evaluate the effect of the extrusion process on the bioaccessibility of brewers’ spent grain (BSG) nutrients (carbohydrates and proteins) and non-nutrients (bioactive compounds). BSG and extruded BSG (EBSG) were digeste…
View article: Techno functional characterization of green-extracted soluble fibre from orange by-product
Techno functional characterization of green-extracted soluble fibre from orange by-product Open
This work studies the techno-functional properties of the spray dried water-soluble extracts from orange pomace, obtained from different green extraction technologies. Orange pomace, a by-product from the juice production industry, was use…
View article: Revalorizando un subproducto de cervecería. Desarrollo de un snack pronto para consumir obtenido por extrusión
Revalorizando un subproducto de cervecería. Desarrollo de un snack pronto para consumir obtenido por extrusión Open
The aim of this work was to re-evaluate and find a use for human consumption of a by-product of the industrial brewing process, that contributes to the development of the circular economy.Grain powder is a by-product, obtained during the i…
View article: Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet
Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet Open
This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodol…
View article: Different green extraction technologies for soluble dietary fibre extraction from orange by‐product
Different green extraction technologies for soluble dietary fibre extraction from orange by‐product Open
Summary The aim of this work was to extract soluble dietary fibre from orange by‐product, by testing four different green (non‐contaminant, solvent free) extraction technologies: hot water (HW), extrusion + hot water (EHW), jet cooker (JC)…
View article: Revalorización del descarte originado por la producción de jugo de manzana como ingrediente funcional en la formulación de premezclas para horneados
Revalorización del descarte originado por la producción de jugo de manzana como ingrediente funcional en la formulación de premezclas para horneados Open
Este estudio evaluó el uso de bagazo de manzana, principal subproducto de la industria del jugo, como ingrediente funcional en premezclas para horneados. Esta materia prima tiene alto contenido de fibra, lo que le otorga un gran potencial …
View article: De residuo industrial a ingrediente funcional: el potencial de la cáscara de granada
De residuo industrial a ingrediente funcional: el potencial de la cáscara de granada Open
"Durante la elaboración industrial de jugo de granada se genera como subproducto su cáscara. Se plantea como objetivo revalorizar estas cáscaras por métodos de extracción verde utilizando antioxidantes solubles para recuperación de la fibr…
View article: Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality
Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality Open
Dry coffee pulp obtained from the residue of the wet processing of Coffea arabica was used as a source of antioxidant dietary fibre to develop "high in fibre" salty cookies. Total phenolic content and antioxidant capacity (ABTS and ORAC) w…
View article: Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity
Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity Open
The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Once dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to de…
View article: Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity
Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity Open
The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Once dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to de…
View article: Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity
Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity Open
The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Once dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to de…
View article: Bagazo de cervecería como ingrediente en el desarrollo de panificados. Impacto del rotulado en la intención de compra y aceptabilidad
Bagazo de cervecería como ingrediente en el desarrollo de panificados. Impacto del rotulado en la intención de compra y aceptabilidad Open
"El objetivo de este trabajo fue revalorizar el residuo generado por la industria cervecera como un nuevo ingrediente rico en fibra y proteínas para el desarrollo de panes. Se evaluó el efecto de la información nutricional a presentar en f…