Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product-Reference-Cited by-同舟云学术

Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product

Published:2018-11 Issue: Volume:267 Page:28-35
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Costa Anabela S.G.,Alves Rita C.,Vinha Ana F.,Costa Elísio,Costa Catarina S.G.,Nunes M. Antónia,Almeida Agostinho A.,Santos-Silva Alice,Oliveira M. Beatriz P.P.

Funder

FCT

MEC

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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2. Determination of vitamin E in coffee beans by HPLC using a micro-extraction method;Alves;Food Science and Technology International,2009

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

4. Official methods of analysis;AOAC,2012

5. Selection of the solvent and extraction conditions for maximum recovery of antioxidant phenolic compounds from coffee silverskin;Ballesteros;Food Bioprocess Technology,2014

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