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...

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Bibliografski detalji
Glavni autori: Paz Cano-Muñoz, Miguel Rebollo-Hernanz, Cheyenne Braojos, Silvia Cañas, Alicia Gil-Ramirez, Yolanda Aguilera, Maria A. Martin-Cabrejas, Vanesa Benitez
Format: Članak
Jezik:English
Izdano: MDPI AG 2021-10-01
Serija:Biology and Life Sciences Forum
Teme:
coffee by-products
coffee cascara
coffee husk
coffee pulp
dietary fiber
phenolic compounds
Online pristup:https://www.mdpi.com/2673-9976/6/1/67

Internet

https://www.mdpi.com/2673-9976/6/1/67

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