Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products

Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products

Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine...

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Bibliographic Details
Main Authors: Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
cascara (coffee husks)
silverskin (thin layer)
<i>Coffea arabica</i>
<i>Coffea canephora</i>
quality
bioactive compounds
Online Access:https://www.mdpi.com/2304-8158/12/14/2675

Internet

https://www.mdpi.com/2304-8158/12/14/2675

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