Supercritical CO2 extraction of spent coffee grounds. Influence of co-solvents and characterization of the extracts-Reference-Cited by-同舟云学术

Supercritical CO2 extraction of spent coffee grounds. Influence of co-solvents and characterization of the extracts

Published:2020-07 Issue: Volume:161 Page:104825
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Coelho José P.,Filipe Rui M.,Paula Robalo M.,Boyadzhieva Stanislava,Cholakov Georgi St.,Stateva Roumiana P.

Funder

European Union’s Horizon 2020

National Science Fund

Ministry of Education and Science of Bulgaria

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference66 articles.

1. World coffee trade (1963 – 2013): a review of the markets, challenges and opportunities facing the sector;ICO;Reviev 112th Int. Coffee Counc.,2014

2. http://www.ico.org/trade_statistics.asp, (n.d.).

3. European Coffee Report 2018/2019,2019

4. https://www.mordorintelligence.com/industry-reports/coffee-market?gclid=CjwKCAjw-7LrBRB6EiwAhh1yX6c6GOFYqUaxXYgMeNoAF2DEL2SHttli0jrQ_G5WSKqY0q7ue_ETGhoCQ1EQAvD_BwE, Coffee Mark. - Growth, Trends Forecast. (2019 - 2024). (n.d.).

5. Spent coffee grounds: a review on current research and future prospects;Campos-Vega;Trends Food Sci. Technol.,2015

Cited by 36 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. Enhancing hydrophobic and antioxidant properties of whey protein films through the inclusion of oil and oleogel sourced from spent coffee grounds;Sustainable Chemistry and Pharmacy;2023-12

2. Innovative technologies used to convert spent coffee grounds into new food ingredients: Opportunities, challenges, and prospects;Future Foods;2023-12

3. Production of Coffee oil and Bioactive Peptides from Spent Coffee Grounds via Supercritical Carbon Dioxide Extraction and Enzymatic Hydrolysis;Waste and Biomass Valorization;2023-09-06

4. Improvement of Robusta coffee aroma by modulating flavor precursors in the green coffee bean with enzymatically treated spent coffee grounds: A circular approach;Food Research International;2023-08

5. Evaluation of Colombian coffee waste to produce antioxidant extracts;BioResources;2023-07-10