Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk
Author:
Funder
Innovation Fund Denmark
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-023-09352-4.pdf
Reference112 articles.
1. Torres-Valenzuela LS, Ballesteros-Gómez A, Rubio S (2020) Supramolecular solvent extraction of bioactives from coffee cherry pulp. J Food Eng 278:. https://doi.org/10.1016/j.jfoodeng.2020.109933
2. Campos RC, Pinto VRA, Melo LF et al (2021) New sustainable perspectives for “coffee wastewater” and other by-products: a critical review. Futur Foods 4:100058. https://doi.org/10.1016/j.fufo.2021.100058
3. Millard E (2017) Still brewing: fostering sustainable coffee production. World Dev Perspect 7–8:32–42. https://doi.org/10.1016/j.wdp.2017.11.004
4. Heeger A, Kosińska-Cagnazzo A, Cantergiani E, Andlauer W (2017) Bioactives of coffee cherry pulp and its utilisation for production of cascara beverage. Food Chem 221:969–975. https://doi.org/10.1016/j.foodchem.2016.11.067
5. dos Santos ÉM, de Macedo LM, Tundisi LL et al (2021) Coffee by-products in topical formulations: a review. Trends Food Sci Technol 111:280–291
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