Valorisation of Coffee Pulp for Development of Innovative Probiotic Beverage Using Kefir: Physicochemical, Antioxidant, Sensory Analysis and Shelf Life Studies
Siddhi Patil, Vaibhavi A. Pimpley, Kajol Warudkar, Pushpa S. Murthy
Topics & Concepts
ChemistryFood sciencePolyphenolShelf lifeAntioxidantIngredientPulp (tooth)Chlorogenic acidDPPHKefirFunctional foodNutraceuticalPhytochemicalProbioticBiochemistryBiologyPathologyLactic acidGeneticsMedicineBacteriaCoffee research and impactsMicrobial Metabolites in Food BiotechnologySeed and Plant Biochemistry