Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds

Journal of Food Engineering

Volumn 199, Issue , 2017, Pages 1-8

  Ballesteros, Lina F ^a   Ramirez, Mónica J ^b   Orrego, Carlos E ^b   Teixeira, José A ^a   Mussatto, Solange I ^c  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^c Chalmers University of Technology   (Denmark)

Author keywords

Antioxidant activity; Autohydrolysis; Extraction yield; Phenolic compounds; Spent coffee grounds

Indexed keywords

ANTIOXIDANTS; HYDROLYSIS; PHENOLS;

ANTI-OXIDANT ACTIVITIES; AUTOHYDROLYSIS; EXTRACTION YIELD; PHENOLIC COMPOUNDS; SPENT COFFEE GROUNDS;

EXTRACTION;

EID: 85003550777     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.11.014     Document Type: Article

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