Use of spent coffee grounds as food ingredient in bakery products

•Spent coffee grounds are natural source of antioxidant dietary fibre.•Coffee antioxidant dietary fibre is a food ingredient for use at high temperature.•A food grade ingredient has been obtained from spent coffee grounds.•Safety of spent coffee grounds can be easily controlled.•Spent coffee grounds...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2017-02, Vol.216, p.114-122
Hauptverfasser:	Martinez-Saez, Nuria, García, Alba Tamargo, Pérez, Inés Domínguez, Rebollo-Hernanz, Miguel, Mesías, Marta, Morales, Francisco J., Martín-Cabrejas, María A., del Castillo, Maria Dolores
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide - chemistry Antioxidant dietary fibre Antioxidants - chemistry Bakery products Coffee - chemistry Dietary Fiber - analysis Energy Intake Food grade ingredient Food Handling Furaldehyde - analogs & derivatives Furaldehyde - chemistry Humans Nutritive Value Spent coffee grounds
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!