Innovative technologies used to convert spent coffee grounds into new food ingredients: Opportunities, challenges, and prospects-Reference-Cited by-同舟云学术

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Innovative technologies used to convert spent coffee grounds into new food ingredients: Opportunities, challenges, and prospects

Published:2023-12 Issue: Volume:8 Page:100255
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Cavanagh Quinn,Brooks Marianne Su-Ling,Rupasinghe H.P.Vasantha^ORCID

Funder

Mitacs

Publisher

Elsevier BV

Subject

Food Science

Reference98 articles.

1. Microencapsulation of bioactive compounds from espresso spent coffee by spray drying;Abrahão;LWT,2019

2. Bioactive compounds and antioxidant activity from spent coffee grounds as a powerful approach for its valorization;Andrade;Molecules,2022

3. Encapsulation of phenolic and antioxidant compounds from spent coffee grounds using spray-drying and freeze-drying and characterization of dried powders;Araújo;J. Food Sci.,2022

4. The wastes of coffee bean processing for utilization in food: a review;Arya;J. Food Sci. Technol.,2021

5. Spent coffee grounds valorization as bioactive phenolic source acquired antifungal, anti-mycotoxigenic, and anti-cytotoxic activities;Badr;Toxins,2022

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production of activated carbon from spent coffee grounds (SCG) for removal of hexavalent chromium from synthetic wastewater solutions;Journal of Environmental Management;2024-08

2. Supercritical carbon dioxide and ethanol-assisted extraction of bioactive compounds from Bourbon, Catimor, and Caturra coffee pulp for maximized antioxidant and therapeutic properties;Future Foods;2024-06

3. Pre-Treatment of Spent Coffee Grounds Using Hydrodynamic Cavitation;Energies;2024-05-06

4. Valorization of spent coffee ground and coffee silverskin as a source of nutrients and bioactive compounds;Future Postharvest and Food;2024-03

5. Bio-recycling of spent coffee grounds: Recent advances and potential applications;Current Opinion in Food Science;2024-02

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