Development of Cascara Tea from Coffee Cherry Pulp
Author:
Affiliation:
1. Department of Chemistry, Faculty of Science, Srinakharinwirot University, Bangkok, Thailand
2. Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, Thailand
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2106336
Reference72 articles.
1. Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying
2. Cecropia obtusifolia Bertol and its active compound, chlorogenic acid, stimulate 2-NBDglucose uptake in both insulin-sensitive and insulin-resistant 3T3 adipocytes
3. Chemical Characteristics of Cascara, Coffee Cherry Tea, Made of Various Coffee Pulp Treatments
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1. Cascara Pulp: A Novel Ingredient for Healthy Kombucha by Using Honey and Brown Sugar;Journal of Culinary Science & Technology;2024-08-31
2. Coffee oligosaccharides and their role in health and wellness;Food Research International;2023-11
3. Ionic Liquid‐Mediated Biopolymer Extraction from Coffee Fruit;Macromolecular Materials and Engineering;2023-09-10
4. Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products;Foods;2023-07-11
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