Influence of extraction process on antioxidant capacity of spent coffee

Food Research International

Volumn 50, Issue 2, 2013, Pages 610-616

  Bravo, Jimena ^a   Monente, Carmen ^a   Juániz, Isabel ^a   De Peña, M Paz ^a   Cid, Concepción ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Antioxidant; By products; Coffee; Melanoidins; Phenolic compounds; Spent coffee

Indexed keywords

AND FILTERS; ANTIOXIDANT CAPACITY; DISCONTINUOUS METHODS; EXTRACTION PROCESS; FOOD INDUSTRIES; FUNCTIONAL PROPERTIES; MELANOIDINS; NATURAL ANTIOXIDANTS; NEUTRAL WATER; PHENOLIC COMPOUNDS; PROCESS FACTOR; RADICAL SCAVENGING ACTIVITY; SOLID-LIQUID EXTRACTION; SOXHLET; SUCCESSIVE EXTRACTIONS; TOTAL PHENOLIC COMPOUNDS;

ANTIOXIDANTS; BYPRODUCTS; COFFEE; ETHANOL; EXTRACTION; METHANOL; ORGANIC SOLVENTS; PHENOLS;

AGENTS;

EID: 84874349235     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.026     Document Type: Article

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