Microencapsulation of bioactive compounds from espresso spent coffee by spray drying

Author:

Abrahão Fernanda Rezende,Rocha Lenizy Cristina Reis,Santos Taline AmorimORCID,Carmo Eloá Lourenço do,Pereira Lívio Antônio Silva,Borges Soraia Vilela,Pereira Rosemary Gualberto Fonseca Alvarenga,Botrel Diego AlvarengaORCID

Funder

FAPEMIG

Minas Gerais State Agency for Research and Development

National Council for Scientific and Technological Development

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds;Al-Dhabi;Ultrasonics Sonochemistry,2017

2. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: Influence of technological factors;Alves;Journal of Agricultural and Food Chemistry,2010

3. Influence of coffee/water ratio on the final quality of espresso coffee;Andueza;Journal of the Science of Food and Agriculture,2007

4. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues;Babbar;FRIN,2011

5. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials;Ballesteros;Food Chemistry,2017

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