Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake-Reference-Cited by-同舟云学术

Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake

Published:2022-06-06 Issue:5 Volume:16 Page:3451-3458
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Gomes Winston Pinheiro Claro,Pires Juliana Angelo,Teixeira Natalia Navarro,Bortoleto Gisele Gonçalves,Gutierrez Erika Maria Roel,Melchert Wanessa R.^ORCID

Funder

Coordination for the Improvement of Higher Education Personnel

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01469-0.pdf

Reference56 articles.

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3. INTERNATIONAL COFFEE ORGANIZATION (ICO), International Coffee Agreement 2007 (England, London, 2007)

4. J. Pazmiño-Arteaga, C. Gallardo, T. González-Rodríguez, R. Winkler, Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage. Plant. Foods Hum. Nutr. 77, 1–11 (2022)

5. M.B. Abreu, G.G. Marcheafave, R.E. Bruns, I.S. Scarminio, M.L. Zeraik, Spectroscopic and Chromatographic Fingerprints for Discrimination of Specialty and Traditional Coffees by Integrated Chemometric Methods. Food Anal. Methods 13(12), 2204–2212 (2020)

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4. The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification;ACS Omega;2023-09-11