Results 131 to 140 of about 3,097 (179)

Cascara Kombucha: The Role of Fermentation and Particle Size in Enhancing Antioxidant and Bioactive Properties. [PDF]

Molecules
Thongbai B, Sukboonyasatit D, Banlue K, Inchuen S, Chuenta W, Siriamornpun S, Suwannarong S.   +6 more
europepmc   +1 more source

Editorial: Food Melanoidins: Chemistry and Nutrition. [PDF]

Front Nutr, 2022
Nunes FM, Del Castillo MD, Carbonero F.
europepmc   +1 more source

Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient. [PDF]

Foods
Guzińska N, Castillo MDD, Kordialik-Bogacka E.   +2 more
europepmc   +1 more source

Enhancing bioactive compounds from coffee cascara via enzymatic treatment and microbial fermentation

Coffee Science
Trang Nguyen Phuong Huynh, Thao Thi Thanh Nguyen, Vinh Duong Hoang Nguyen, Hai Hoang Ho, Anh Quynh Nguyen, Ly Thi Phi Trinh   +5 more
openaire   +1 more source

Is feasible the use of coffee cascara as novel sustainable and healthy ingredient/s?

, 2019
Resumen del trabajo presentado al Fifth International Congress on Cocoa Coffee and Tea (Cocotea), celebrado en Bremen (Alemania) del 26 al 28 de junio de 2019. The coffee industry is responsible for the generation of large amounts of residues that represent a pollution hazard if discharged into the environment.
openaire   +1 more source

Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin

The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control ...
Herrera, T, Fernández-Fernández, A.M., Sorzano, C.O.S., Miguel, E., Del Castillo, M.D., Iriondo De Hond, Amaia   +5 more
openaire   +1 more source

HPLC/GC-MS and Electronic Sensing Reveal Tissue-Wide Differences in Bioactive and Flavor Compound Distribution in Coffee Fruits Across Multiple Varieties. [PDF]

Foods
Ran LX, Dai XH, Ren EF, Li JH, Yan L, Rasheed U, Chen GL.   +6 more
europepmc   +1 more source

Shaping the Future of Coffee: Climate Resilience, Liberica's Rise, and By-Product Innovation-Highlights from the International Coffee Convention 2023 (ICC2023). [PDF]

Foods
Lachenmeier DW, Weller P, Farah A, Lagman MCA, Fabian M, Del Castillo MD, Schwarz S.   +6 more
europepmc   +1 more source

Applications of Compounds from Coffee Processing By-Products. [PDF]

Biomolecules, 2020
Iriondo-DeHond A, Iriondo-DeHond M, Del Castillo MD.   +2 more
europepmc   +1 more source

Enhancing physicochemical, aromatic and sensory characteristics in coffee pulp wine through co-culture of indigenous non-<i>Saccharomyces</i> and <i>Saccharomyces cerevisiae</i>. [PDF]

Food Chem X
Hu D, Fan L, Liu X, Yang G, Li L, Chen Z.   +5 more
europepmc   +1 more source