Physicochemical and sensory characteristics of dehydrated coffee pulp in function of drying temperature

ABSTRACT Currently, the use of coffee pulp to prepare infusions is being studied based on its antioxidant properties. The objective of this study was to evaluate the effect of drying temperature on the chemical properties of dehydrated coffee pulp to characterize the coffee pulp beverage in single-d...

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Principais autores:	Jessica P. Jiménez-Ochoa, Yeison F. Barrios-Rodríguez, Andrés F. Bahamón-Monje, Nelson Gutiérrez-Gúzman
Format:	Artigo
Jezik:	Inglês
Izdano:	Universidade Federal de Campina Grande 2022-08-01
Serija:	Revista Brasileira de Engenharia Agrícola e Ambiental
Teme:	spectroscopy chlorogenic acids caffeine by-products coffee
Online dostop:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662022001200894&tlng=en
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