The impact of using an expansion gas with high-intensity ultrasound on the pressurized liquid extraction of bioactive compounds from an industrial coffee solid residue-Reference-Cited by-同舟云学术

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The impact of using an expansion gas with high-intensity ultrasound on the pressurized liquid extraction of bioactive compounds from an industrial coffee solid residue

Published:2024-03 Issue: Volume:92 Page:103575
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Strieder Monique Martins,Bragagnolo Felipe Sanchez,Pizani Rodrigo S.,Rostagno Maurício Ariel

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference39 articles.

1. The wastes of coffee bean processing for utilization in food: A review;Arya;Journal of Food Science and Technology,2022

2. The characterization of acoustic cavitation bubbles–an overview;Ashokkumar;Ultrasonics Sonochemistry,2011

3. Identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beans;Bicho;European Food Research and Technology,2011

4. Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries;Bondam;Trends in Food Science & Technology,2022

5. Moisture and total solids analysis;Bradley,2010

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