Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products-Reference-Cited by-同舟云学术

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Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products

Published:2022-04-29 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Meerasri Jitrawadee¹,Sothornvit Rungsinee¹^ORCID

Affiliation:

1. Faculty of Engineering at Kamphaengsaen Department of Food Engineering Kasetsart University Kamphaeng Saen Campus Nakhon Pathom Thailand

Funder

Kasetsart University Research and Development Institute

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16687

Reference43 articles.

1. Spent Coffee Grounds as a Renewable Source of Bioactive Compounds

2. Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

3. Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread

4. State of the art in coffee processing by-products

Cited by 11 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. Unveiling the potential applications of plant by-products in food – A review;Waste Management Bulletin;2024-09

2. Valorization of spent coffee ground as a natural antioxidant and its use for sunflower oil shelf‐life extension;European Journal of Lipid Science and Technology;2024-01-04

3. Spent coffee grounds: Present and future of environmentally friendly applications on industries-A review;Trends in Food Science & Technology;2024-01

4. Edible Oils and Development of New Products: Sensory, Microbiological, and Cytotoxic Aspects;Current Organic Chemistry;2023-12

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

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