Quantitative and Qualitative Evaluation of Fatty Acids in Coffee Oil and Coffee Residue-Reference-Cited by-同舟云学术

Quantitative and Qualitative Evaluation of Fatty Acids in Coffee Oil and Coffee Residue

Published:2020 Issue:4 Volume:26 Page:545-552
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Koshima Yuri¹,Kitamura Yutaka²,Islam M.Z.¹,Kokawa Mito²

Affiliation:

1. Graduate School of Life and Environmental Sciences, University of Tsukuba

2. Faculty of Life and Environmental Sciences, University of Tsukuba

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/26/4/26_545/_pdf

Reference19 articles.

1. Alves, M.R., Casal, S., Oliveira, M.B.P.P., and Ferreira, M.A. (2003). Contribution of FA profile obtained by high-resolution GC/chemometric techniques to the authenticity of green and roasted coffee varieties. Journal of the American Oil Chemists Society, 80, 511-517.

2. Calligaris, S., Munari, M., Arrighetti, G., and Barba, L. (2009). Insights into the physicochemical properties of coffee oil. Eur. J. Lipid Sci. Technol., 1270-1277.

3. Campos-vega, R. and Oomah, B.D. (2015). Spent coffee grounds : A review on current research and future prospects. Trends in Food Science and Technology, 45, 24-36.

4. Christie, W.W. and Han, X. (2012). Lipid analysis: isolation, separation, identification and lipidomic analysis Fourth edition. Philadelphia, PA, USA: Woodhead Publishing.

5. Efthymiopoulos, I., Hellier, P., Ladommatos, N., Kay, A., and Lamptey, B.M. (2019). Effect of solvent extraction parameters on the recovery of oil from spent coffee grounds for biofuel Production. Waste and Biomass Valorization, 10, 253-264.

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