Phytochemical and microbiological stability of spent espresso coffee grounds in capsules

Food Research International

Volumn 61, Issue , 2014, Pages 93-99

  Belviso, Simona ^a   Ghirardello, Daniela ^a   Rantsiou, Kalliopi ^a   Giordano, Manuela ^a   Bertolino, Marta ^a   Borgogna, Denise ^a   Cavallero, Maria Chiara ^b   Dal Bello, Barbara ^a   Cena, Clara ^a   Rolle, Luca ^a   Zeppa, Giuseppe ^a   Gerbi, Vincenzo ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b Tecnogranda SpA   (Italy)

Author keywords

Antioxidant assays; Bioactive compounds; Espresso capsules; Microbiological stability; Spent coffee grounds; Storage

Indexed keywords

ANTIOXIDANTS; ASSAYS; CHEMICAL STABILITY; ENERGY STORAGE; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STABILITY;

ANTIOXIDANT ASSAYS; BIOACTIVE COMPOUNDS; ESPRESSO CAPSULES; MICROBIOLOGICAL STABILITY; SPENT COFFEE GROUNDS;

COFFEE;

EID: 84901997501     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.035     Document Type: Article

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