Development of solid‐state fermentation process of spent coffee grounds for the differentiated obtaining of chlorogenic, quinic, and caffeic acids-Reference-Cited by-同舟云学术

Development of solid‐state fermentation process of spent coffee grounds for the differentiated obtaining of chlorogenic, quinic, and caffeic acids

Published:2022-08-15 Issue:1 Volume:103 Page:420-427
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Arancibia‐Díaz Alejandra¹^ORCID,Astudillo‐Castro Carolina²³^ORCID,Altamirano Claudia¹³,Soto‐Maldonado Carmen³^ORCID,Vergara‐Castro Mauricio¹,Córdova Andrés²³^ORCID,Zúñiga‐Hansen María Elvira¹³

Affiliation:

1. School of Biochemical Engineering, Faculty of Engineering Pontificia Universidad Católica de Valparaíso Valparaíso Chile

2. School of Food Engineering, Faculty of Agricultural and Food Sciences Pontificia Universidad Católica de Valparaíso (PUCV) Valparaíso Chile

3. Centro Regional de Estudios en Alimentos Saludables Valparaíso Chile

Funder

Comisión Nacional de Investigación Científica y Tecnológica

Fondo Nacional de Desarrollo Científico y Tecnológico

Pontificia Universidad Católica de Valparaíso

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12156

Reference50 articles.

1. Bio-refinery approach for spent coffee grounds valorization

2. Spent coffee grounds: A review on current utilization

3. Spent coffee grounds: A review on current research and future prospects

4. Optimization of extraction conditions and enhancement of phenolic content and antioxidant activity of pearl millet fermented with Aspergillus awamori MTCC‐548;Salar RK;Resour Technol,2016

5. Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

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