Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds-Reference-Cited by-同舟云学术

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Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Published:2012-12-13 Issue:51 Volume:60 Page:12565-12573
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bravo Jimena¹,Juániz Isabel¹,Monente Carmen¹,Caemmerer Bettina²,Kroh Lothar W.²,De Peña M. Paz¹,Cid Concepción¹

Affiliation:

1. Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, E-31008 Pamplona, Spain

2. Institut für Lebensmittelchemie und Lebensmitteltechnologie, Technische Universität Berlin, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3040594

Reference49 articles.

1. Functional properties of coffee and coffee by-products

2. Recovery of Phenolic Antioxidants and Functional Compounds from Coffee Industry By-Products

3. In vivo evaluation of spent coffee grounds as a ruminant feed

4. THE USE OF BIOMASS RESIDUES IN THE BRAZILIAN SOLUBLE COFFEE INDUSTRY

5. Spent Coffee Grounds as a Versatile Source of Green Energy

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1. Enhancement of the thermal properties of the phase change composite of acid-base modified biochar/paraffin wax;Solar Energy Materials and Solar Cells;2024-06

2. Cascade disassembling of spent coffee grounds into phenols, lignin and fermentable sugars en route to a green active packaging;Separation and Purification Technology;2024-04

3. Valorization of spent coffee ground and coffee silverskin as a source of nutrients and bioactive compounds;Future Postharvest and Food;2024-03

4. Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review;Antioxidants;2023-12-22

5. Extraction of Bioactive Compounds from Spent Coffee Grounds Using Ethanol and Acetone Aqueous Solutions;Foods;2023-12-07

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