Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin-Reference-Cited by-同舟云学术

Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin

Published:2023-09 Issue:9 Volume:9 Page:e20212
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Divyashri Gangaraju,Krishna Murthy Thirupathihalli Pandurangappa,Ragavan Krishnamoorthy Vasanth,Sumukh Gangadhar Mugulurmutt,Sudha Lingam Sadananda,Nishka Srikanth,Himanshi Gupta,Misriya Nafisa,Sharada Bannappa,Anjanapura Venkataramanaiah Raghu

Funder

Ramaiah Institute of Technology

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference80 articles.

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3. Chemical characterization of coffee husks, a by-product of coffeaarabica production;Cangussu;Foods,2021

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

5. Valorisation of the residues of coffee agro-industry: perspectives and limitations;Echeverria;Open Waste Manag. J.,2017

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