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Applications of recovered compounds in food products

AuthorsCastillo, M. Dolores del ; Iriondo-DeHond, Amaia ; Martínez Sáez, Nuria ; Iriondo-DeHond, Maite; Velazquez-Escobar, Francisco; Zhou, Jin-Rong
Issue Date2017
CitationFourth International Congress on Cocoa Coffee and Tea (2017)
AbstractApproximately 90% of the edible parts of the cherry are discarded during its conversion into coffee brew. Several applications of coffee by-products as novel ingredients possessing biological, nutritional and technological functions have been so far proposed. Coffee cherries and their derivatives have a potential as superfoods because of their composition on several phytochemicals with synergic biological effects and nutrients. They also present components with technological interest, which may be used as natural colorants, aromas, texturizers among others. The number of commercial products based on coffee-byproducts has increased in the last few years with the aim to achieve a sustainable production and consumption of the coffee cherry. The chemical composition and applications of coffee by-products are summarized. The presentation will make a review of the research on the field conducted by the authors and others.
DescriptionResumen del trabajo presentado al Fourth International Congress on Cocoa Coffee and Tea, celebrado en Turin (Italia) del 25 al 28 de junio de 2017.
Appears in Collections:(CIAL) Comunicaciones congresos
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