Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (<i>Coffea arabica</i>) By-Products

Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (<i>Coffea arabica</i>) By-Products

Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee beans and coffee silverskins were fully characterized...

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Bibliographic Details
Main Authors: Barbara Prandi, Maura Ferri, Stefania Monari, Chiara Zurlini, Ilaria Cigognini, Stefanie Verstringe, Dennis Schaller, Martha Walter, Luciano Navarini, Annalisa Tassoni, Stefano Sforza, Tullia Tedeschi
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Biomolecules
Subjects:
coffee
agri-food
by-products
proteins
polyphenols
enzymes
Online Access:https://www.mdpi.com/2218-273X/11/11/1571

Internet

https://www.mdpi.com/2218-273X/11/11/1571

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