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Enzymatic Extraction of Hydroxycinnamic Acids from Coffee Pulp

Ferulic, caffeic, p-coumaric and chlorogenic acids are classified as hydroxycinnamic acids, presenting anticarcinogenic, anti-inflammatory and antioxidant properties. In this work, enzymatic extraction has been studied in order to extract high value-added products like hydroxycinnamic acids from cof...

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Principais autores: Ernesto Favela-Torres, Ma. Ascención Ramírez-Coronel, Sevastianos Roussos, Gabriela Rodríguez-Serrano, Jesús Cordova-López, María Teresa Torres-Mancera, Gerardo Saucedo-Castañeda
Formato: Artigo
Idioma:Inglês
Publicado em: University of Zagreb Faculty of Food Technology and Biotechnology 2011-01-01
coleção:Food Technology and Biotechnology
Assuntos:
coffee pulp
olive oil
hydroxycinnamic acids
antioxidants
solid-state fermentation
Acesso em linha:http://hrcak.srce.hr/file/105779
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