Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas

Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas

Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people’s...

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Bibliographic Details
Main Authors: Amanda Luísa Sales, Sara C. Cunha, Jéssika Morgado, Adriano Cruz, Thiago F. Santos, Isabel M.P.L.V.O. Ferreira, José O. Fernandes, Marco Antonio L. Miguel, Adriana Farah
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
coffee by-products
volatilome
coffee husk
black tea
fermentation
fermented beverages
Online Access:https://www.mdpi.com/2304-8158/12/14/2710

Internet

https://www.mdpi.com/2304-8158/12/14/2710

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