G. Silvera-Otañe

Valorization of Coffee By-Products: Cascade Pathways for Food, Materials, Energy, and Environmental Applications

Coffee production and consumption generate heterogeneous biomass and effluent streams, including pulp, husk, mucilage, parchment, silverskin, spent coffee grounds (SCGs), and processing wastewater. However, the literature on their valorization remains fragmented by feedstock and application, with limited integration of...

Emerging processing technologies and functional ingredients for gluten-free bread: effects on structure, nutrition, sensory quality, and shelf life

Gluten-free bread remains technologically challenging because the absence of gluten compromises dough viscoelasticity, gas retention, crumb structure, shelf life, and sensory acceptance, while starch-based formulations often provide limited nutritional value. This review critically integrates recent evidence on funct...

Chia seed (Salvia hispanica L.) as a functional ingredient: nutritional composition, processing technologies, food applications, and industrial challenges

Amaranth (Amaranthus caudatus L.): Nutritional Composition, Bioactive Compounds, Processing Technologies, Food Applications, and Future Perspectives

Amaranth (Amaranthus caudatus L.) is an Andean pseudocereal with a nutritional profile characterized by its protein, dietary fiber, and bioactive compound content, adequate balance of essential amino acids, and the presence of bioactive compounds with antioxidant, anti-inflammatory, and cardiometabolic properties. This...