A novel process line for the valorization of industrial spent coffee grounds through coffee roasting technology and ultrasonic‐assisted extraction-Reference-Cited by-同舟云学术

A novel process line for the valorization of industrial spent coffee grounds through coffee roasting technology and ultrasonic‐assisted extraction

Published:2022-11-04 Issue:2 Volume:98 Page:451-461
ISSN:0268-2575
Container-title:Journal of Chemical Technology & Biotechnology
language:en
Short-container-title:J of Chemical Tech & Biotech

Author:

Osorio Arias Juan Camilo¹²^ORCID,Quintero Mónica³,Velázquez Sebastián³,Escobar Jhonathan⁴

Affiliation:

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

2. Research Direction Corporación Universitaria Minuto de Dios—UNIMINUTO Bogotá Colombia

3. Colcafé Research Group Industria Colombiana de Café Investigation and Innovation Department Medellín Colombia

4. Laboratorio de análisis de residuos Facultad de ciencias exactas y naturales, University of Antioquia Medellín Colombia

Publisher

Wiley

Subject

Inorganic Chemistry,Organic Chemistry,Pollution,Waste Management and Disposal,Fuel Technology,Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jctb.7259

Reference50 articles.

1. The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process

2. Refractance window drying: A cohort review on quality characteristics

3. The biorefinery concept for the industrial valorization of coffee processing by-products

4. Sustainable Management and Valorization of Spent Coffee Grounds Through the Optimization of Thin Layer Hot Air-Drying Process

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

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