Sustainable Management and Valorization of Spent Coffee Grounds Through the Optimization of Thin Layer Hot Air-Drying Process
Author:
Funder
COLCIENCIAS
CONICYT through FONDECYT
Publisher
Springer Science and Business Media LLC
Subject
Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering
Link
http://link.springer.com/content/pdf/10.1007/s12649-019-00793-9.pdf
Reference61 articles.
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2. Mussatto, S.I., Machado, E.M.S., Martins, S., Teixeira, J.A.: Production, composition, and application of coffee and its industrial residues. Food Bioprocess Technol. 4(5), 661–672 (2011)
3. Martinez-Saez, N., et al.: Use of spent coffee grounds as food ingredient in bakery products. Food Chem. 216, 114–122 (2017)
4. Esquivel, P., Jiménez, V.M.: Functional properties of coffee and coffee by-products. Food Res. Int. 46(2), 488–495 (2012)
5. Murthy, P.S., Madhava Naidu, M.: Sustainable management of coffee industry by-products and value addition—a review. Resour. Conserv. Recycl. 66, 45–58 (2012)
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