Utilizing the Antioxidant Properties of Coffee By-Products to Stabilize Bioplastics
Author:
Affiliation:
1. Institute for Circular Economy of Bio:Polymers at Hof University (ibp), Hof University of Applied Sciences, 95028 Hof, Germany
2. Twins Crew GmbH, 06114 Halle (Saale), Germany
Publisher
MDPI
Link
https://www.mdpi.com/2504-3900/89/1/7/pdf
Reference17 articles.
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2. Unraveling the cause for the unusual processing behavior of commercial partially bio-based poly(butylene succinates) and their stabilization;Hallstein;J. Appl. Polym. Sci.,2021
3. Are bioplastics and plant-based materials safer than conventional plastics? In vitro toxicity and chemical composition;Zimmermann;Environ. Int.,2020
4. Klingel, T., Kremer, J.I., Gottstein, V., de Rezende, T.R., Schwarz, S., and Lachenmeier, D.W. (2020). A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union. Foods, 9.
5. Potential applications of by-products from the coffee industry in polymer technology—Current state and perspectives;Hejna;Waste Manag.,2021
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