Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient
Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Marina Vilar Geraldi, Mário Roberto Maróstica, Nello Cristianini
Topics & Concepts
ChemistryCoproductIngredientFood scienceCellulaseSwelling capacityAntioxidantChlorogenic acidHydrolysisEnzymatic hydrolysisFunctional foodAcetylationActive ingredientFood additiveCelluloseAntioxidant capacityOrganic chemistrySwellingBiochemistryChemical engineeringPharmacologyBiologyMathematicsGeneEngineeringPure mathematicsCoffee research and impactsMicroencapsulation and Drying ProcessesFood composition and properties