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

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