Nutritional and functional properties of spent coffee ground‐cheese whey powder-Reference-Cited by-同舟云学术

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Nutritional and functional properties of spent coffee ground‐cheese whey powder

Published:2020-09-23 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Osorio‐Arias Juan¹²^ORCID,Contreras‐Calderón José¹,Martínez‐Monteagudo Sergio I.³^ORCID,Vega‐Castro Oscar¹^ORCID

Affiliation:

1. BIOALI Research Group, Food Department Faculty of Pharmaceutical and Food Sciences, University of Antioquia Medellín Colombia

2. Aoxlab Research Group Aoxlab S.A.S., Development and Innovation Department Medellín Colombia

3. Family and Consumer Sciences Chemical & Engineering Materials New Mexico State University Las Cruces New Mexico USA

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13524

Reference60 articles.

1. Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine

2. Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds

3. Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin

4. Bioactive milk peptidos and proteins;Baró L.;Ars Pharmaceutica,2001

Cited by 3 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. Kullanılmış Kahve Telvesinin Lif Kaynağı Olarak Değerlendirilme Potansiyeli;European Journal of Science and Technology;2021-12-22

2. Fractionation of spent coffee ground with tertiary amine extraction;Separation and Purification Technology;2021-11

3. Native potato ( Solanum phureja ) powder by Refractance Window Drying : A promising way for potato processing;Journal of Food Process Engineering;2021-07-28

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