Encapsulation of phenolic and antioxidant compounds from spent coffee grounds using spray‐drying and freeze‐drying and characterization of dried powders-Reference-Cited by-同舟云学术

Encapsulation of phenolic and antioxidant compounds from spent coffee grounds using spray‐drying and freeze‐drying and characterization of dried powders

Published:2022-08-20 Issue:9 Volume:87 Page:4056-4067
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Araújo Cintia da Silva¹,Vimercati Wallaf Costa¹^ORCID,Macedo Leandro Levate¹^ORCID,Saraiva Sérgio Henriques²,Teixeira Luciano José Quintão²,da Costa Joyce Maria Gomes³,Pimenta Carlos José¹

Affiliation:

1. Department of Food Science Federal University of Lavras Minas Gerais Brazil

2. Department of Food Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil

3. Institute of Science and Technology Federal University dos Vales do Jequitinhonha e Mucuri Diamantina Minas Gerais Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16281

Reference42 articles.

1. ABIC ‐ Brazilian Coffee Industry Association. (2021).Indicadores da Indústria de Café 2020. Desempenho Da Produção e Do Consumo Interno.https://www.abic.com.br/estatisticas/indicadores‐da‐industria/indicadores‐da‐industria‐de‐cafe‐2020/

2. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin

3. Application of a screening design to recover phytochemicals from spent coffee grounds

4. AOAC. (2000).Official methods of analysis(17th ed.).

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