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Phytochemicals in food industry by-products: the case of coffee silverskin
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Orientador(es)
Resumo(s)
Recovery of waste and added value by-products in the food industry is mandatory in a society that aims environmental, social and economic sustainability. It promotes waste reduction and gains instead of expenses. In the present study, we used coffee silverskin, a by-product (with no added value) of coffee roast industry, as a possible source of phytochemicals with antioxidant activity. Silverskin from three commercial coffee batches (a pure robusta and two blends with arabica and robusta coffees) were provided by a local coffee torrefaction industry.
Descrição
Palavras-chave
Coffee silverskin Industry by-products Phytochemicals Antioxidant activity
Contexto Educativo
Citação
Costa, A., Vinha, A.F., Alves, R., Nunes, M.A., Cunha, L.M., Oliveira, M.B.P.P. 2013. Phytochemicals in food industry by-products: The case of coffee silverskin. Book of Abstrats of 6th Meeting of Young Researchers of University of Porto, p. 316. ISBN: 978-989-746-006-7
Editora
Universidade do Porto