Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics-Reference-Cited by-同舟云学术

Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics

Published:2019-07-29 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Wen Le¹²,Zhang Zhihang²,Rai Dilip²,Sun Da‐Wen¹^ORCID,Tiwari Brijesh K.²

Affiliation:

1. Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD)National University of Ireland Dublin Ireland

2. Teagasc Food Research Centre Ashtown Ireland

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13191

Reference43 articles.

1. Coffee silverskin as fat replacer in cake formulations and its effect on physical, chemical and sensory attributes of cakes

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

3. Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin

4. KINETICS OF ULTRASOUND ASSISTED EXTRACTION OF WEDELOLACTONE FROM Eclipta alba

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

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