Coffee By-Products: Economic Opportunities for Sustainability and Innovation in the Coffee Industry
Author:
Affiliation:
1. CoffeeBI, Via Messina 47, 20154 Milan, Italy
Publisher
MDPI
Link
https://www.mdpi.com/2504-3900/89/1/6/pdf
Reference12 articles.
1. Klingel, T., Kremer, J.I., Gottstein, V., Rajcic de Rezende, T., 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.
2. Durán-Aranguren, D.D., Robledo, S., Gomez-Restrepo, E., Arboleda Valencia, J.W., and Tarazona, N.A. (2021). Scientometric Overview of Coffee By-Products and Their Applications. Molecules, 26.
3. The implementation of the Circular Economy: Barriers and enablers in the coffee value chain;Kirchherr;J. Clean. Prod.,2021
4. Chapter Three—Chemical composition and health properties of coffee and coffee by-products;Advances in Food and Nutrition Research,2020
5. Lachenmeier, D.W., Schwarz, S., Rieke-Zapp, J., Cantergiani, E., Rawel, H., Martín-Cabrejas, M.A., Martuscelli, M., Gottstein, V., and Angeloni, S. (2022). Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”. Foods, 11.
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