Espresso coffee residues: a valuable source of unextracted compounds

Espresso spent coffee grounds were chemically characterized to predict their potential, as a source of bioactive compounds, by comparison with the ones from the soluble coffee industry. Sampling included a total of 50 samples from 14 trademarks, collected in several coffee shops and prepared with di...

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Bibliographic Details
Main Author: Cruz, Rebeca (author)
Other Authors: Cardoso, Maria M. (author), Fernandes, Luana (author), Oliveira, Marta (author), Mendes, Eulália (author), Baptista, Paula (author), Morais, Simone (author), Casal, Susana (author)
Format: article
Language:eng
Published: 2013
Subjects:
Spent coffee grounds
Espresso coffee
Coffee residues
Chemical characterization
Online Access:http://hdl.handle.net/10400.22/2185
Country:Portugal
Oai:oai:recipp.ipp.pt:10400.22/2185

Internet

http://hdl.handle.net/10400.22/2185

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