Use of spent coffee grounds as food ingredient in bakery products

网站地图 | English | 公务邮箱

About the library

Background
History
Leadership
Organization

Opening Hours
Collections
Help Via Email

Electronic Information Resources

Use of spent coffee grounds as food ingredient in bakery products

详细信息查看全文

作者：Nuria Martinez-Saez^a ; Alba Tamargo Garcí ; a^a ; Iné ; s Domí ; nguez Pé ; rez^a ; Miguel Rebollo-Hernanz^a ; Marta Mesí ; as^b ; Francisco J. Morales^b ; Marí ; a A. Martí ; n-Cabrejas^a ; Maria Dolores del Castillo^a ; ^{mdolores.delcastillo@csic.es" class="auth_mail" title="E-mail the corresponding author} ;
关键词：Spent coffee grounds ; Antioxidant dietary fibre ; Food grade ingredient ; Bakery products
刊名：Food Chemistry
出版年：2017
出版时间：1 February 2017
年：2017
卷：216
期：Complete
页码：114-122
全文大小：466 K

文摘

•: Spent coffee grounds are natural source of antioxidant dietary fibre.
•: Coffee antioxidant dietary fibre is a food ingredient for use at high temperature.
•: A food grade ingredient has been obtained from spent coffee grounds.
•: Safety of spent coffee grounds can be easily controlled.
•: Spent coffee grounds can be used in bakery products and other foodstuffs.

NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via email.