How can science help to create new value in coffee?

Food Research International

Volumn 63, Issue , 2014, Pages 477-482

  Folmer, Britta ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Affective sciences; By products; Coffee value chain; Molecular sciences; Value creation; Wine

Indexed keywords

BYPRODUCTS; FOOD TECHNOLOGY; RESEARCH; WINE;

AFFECTIVE SCIENCES; MOLECULAR SCIENCE; NATURAL MATERIALS; PRODUCT EXPERIENCE; TERROIR; VALUE CHAINS; VALUE CREATION; WINE INDUSTRY;

COFFEE; BYPRODUCTS;

EID: 84907164118     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.03.020     Document Type: Article

References (23)

1. Bertraud F., Tapin-Lingua S., Pizzi A., Navarrete P., Petit-Conil M. Development of green adhesives for fibreboard manufacturing, using tannins and lignin from pulp mill residues. Cellulose Chemistry and Technology 2012, 46(7-8):449-455.
2. Blank I., Sen A., Grosch W. Potent odorants of the roasted powder and brew of Arabica coffee. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1992, 195:239-245.
3. Costa A.S.G., Alves R.C., Vinha A.F., Barreira S.V.P., Nunes M.A., Cunha L.M., et al. Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process. Industrial Crops and Products 2014, 53:350-357.
4. Dubourdieu D., Tominaga T., Masneuf I., Des Gachons C.P., Murat M.L. The role of yeasts in grape flavor development during fermentation: The example of Sauvignon blanc. American Journal of Enology and Viticulture 2006, 57(1):81-88.
5. Esquivel P., Jiménez V.M. Functional properties of coffee and coffee by-products. Food Research International 2012, 46:488-495.
6. Fernando A.O. Los residuos del café y su aprovechamiento 1974, CENICAFE.
7. Frank O., Blumberg S., Kunert C., Zehentbauer G., Hofmann T. Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS. Journal of Agricultural and Food Chemistry 2007, 55:1945-1954.
8. Frank O., Zehentbauer G., Hofmann T. Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds. European Food Research and Technology 2006, 222(5-6):492-508.
9. Kim U., Wooding S., Ricci D., Jorde L.B., Drayna D. Worldwide haplotype diversity and coding sequence variation at human bitter taste receptor loci. Human Mutation 2005, 26(3):199-204.
10. Kreppenhofer S., Frank O., Hofmann T. Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee. Food Chemistry 2011, 126:441-449.
11. Lindinger C., Labbe D., Pollien P., Rytz A., Juillerat M.A., Yeretzian Y., et al. When machine tastes coffee: Instrumental approach to predict the sensory profile of espresso coffee. Analytical Chemistry 2008, 80:1574-1581.
12. Liu K., Price G.W. Evaluation of three composting systems for the management of spent coffee grounds. Bioresource Technology 2011, 102(17):7966-7974.
13. Lopes P., Silva M.A., Pons A., Tominaga T., Lavigne V., Saucier C., et al. Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvlgnon blanc wine during bottle storage. Journal of Agricultural and Food Chemistry 2009, 57(21):10261-10270.
14. Müller C., Lang R., Hofmann T. Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis. Journal of Agricultural and Food Chemistry 2006, 54:10086-10091.
15. Murthy P.S., Madhava Naidu M. Sustainable management of coffee industry by-products and value addition-A review. Resources, Conservation and Recycling 2012, 66:45-58.
16. Mussatto S.I., Machado E.M.S., Martins S., Teixeira J.A. Production, composition, and application of coffee and its industrial residues. Food and Bioprocess Technology 2011, 4:661-672.
17. Narita Y., Kuniyo I. High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water. Food Chemistry 2012, 135(3):943-949.
18. Pandey A., Soccol C.R., Nigam P., Brand D., Mohan R., Roussos S. Biotechnological potential of coffee pulp and coffee husk for bioprocesses. Biochemical Engineering Journal 2000, 6(2):153-162.
19. Ribéreau-Gayon P., Dubordieu D., Donèche B., Lonvaud A. Handbook of enology 2007, vol. 1. Wiley, Chichester. 2nd ed.
20. Ribéreau-Gayon P., Glories Y., Maujean A., Dubordieu D. Handbook of enology 2006, vol. 2. Wiley, Chichester. 2nd ed.
21. Sathianarayanan A., Khan A.B. An eco-biological approach for resource recycling and pathogen (Rhizoctoniae Solani Kuhn.) suppression. Journal of Environmental Protection Science 2008, 2:36-39.
22. Shenoy D., Pai A., Vikas R.K., Neeraja H.S., Deeksha J.S., Nayak C., et al. A study on bioethanol production from cashew apple pulp and coffee pulp waste. Biomass and Bioenergy 2011, 35(10):4107-4111.
23. Van Leeuwen C., Friant P., Choné X., Tregoat O., Koundouras S., Dubourdieu D. Influence of climate, soil, and cultivar on terroir. American Journal of Enology and Viticulture 2004, 55(3):207-217.