Comparative Investigation on Coffee Cascara from Dry and Wet Methods: Chemical and Functional Properties

Comparative Investigation on Coffee Cascara from Dry and Wet Methods: Chemical and Functional Properties

Coffee processing involves the separation of its different structures that are considered by-products. There is a current interest in adding new value to coffee by-products through their conversion into food ingredients. Following a biorefinery approach, coffee by-products can produce phenolic and c...

Podrobná bibliografie
Hlavní autoři:	Paz Cano-Muñoz, Miguel Rebollo-Hernanz, Cheyenne Braojos, Silvia Cañas, Alicia Gil-Ramirez, Yolanda Aguilera, Maria A. Martin-Cabrejas, Vanesa Benitez
Médium:	Článek
Jazyk:	English
Vydáno:	MDPI AG 2021-10-01
Edice:	Biology and Life Sciences Forum
Témata:	coffee by-products coffee cascara coffee husk coffee pulp dietary fiber phenolic compounds
On-line přístup:	https://www.mdpi.com/2673-9976/6/1/67

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