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|Title:||Characterization of soluble coffee and spent coffee grain extracts|
|Author(s):||Silva, Pedro Miguel Peixoto|
Vicente, A. A.
Coimbra, Manuel A.
Spent Coffee Grounds
|Citation:||Silva, Pedro; Vicente, António A.; Manuel A. Coimbra, Characterization of soluble coffee and spent coffee grain extracts. MIT Portugal 2018 Annual Conference An International Partnership Towards the Challenges of Complex Systems. Lisboa, Portugal, Oct 1st, 2018.|
|Abstract(s):||Near the end of the Maillard reaction several polymer-like compounds are formed. These compounds can be extracted from byproducts of processed foods such as spent coffee grounds (SCG), allowing for their valorization. They possess several biological properties that may improve human health, such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, and prebiotic activities. The raw materials from where these compounds can be obtained (soluble coffee (SC) and SCG) also have some of the same biological properties, and therefore were characterized regarding these properties. Antioxidant activity as well as several physicochemical and thermal properties of soluble coffee and spent coffee grounds were characterized in this work.|
|Appears in Collections:||CEB - Painéis em Conferências / Posters in Conferences|