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Fernanda Tuchie

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Open access Sep 2026

Upcycling cheese whey into a raspberry-enriched fermented beverage with sensory characterization and assessment of phenolic compounds during simulated gastrointestinal digestion.

BACKGROUND Cheese whey valorization requires processing strategies that yield acceptable beverages while characterizing their composition and behavior during digestion. This study developed a fermented whey beverage enriched with raspberry extract and evaluated extraction conditions, sensory acceptance, and changes in...

M. Ravanal, Fernanda Tuchie, Ociel Muñoz-Fariña et al. · 0 citations

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