Revalorization of spent coffee residues by a direct agronomic approach

Spent coffee grounds (SCG) represent a high-volume food waste worldwide, and several reuse approaches have been attempted. Herein, a greenhouse field experiment was carried out by cultivating Batavia lettuce with 5%, 10%, 15%, 20% and 30% (v/v) espresso SCG directly composted in the soil. Healthy ve...

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Bibliographic Details
Main Author: Cruza, Rebeca (author)
Other Authors: Mendes, Eulália (author), Torrinha, Álvaro (author), Morais, Simone (author), Pereira, José Alberto (author), Baptista, Paula (author), Casal, Susana (author)
Format: article
Language:eng
Published: 2015
Subjects:
Food chemistry
Lettuce
Spent coffee grounds
Waste reuse
Antioxidant activity
Online Access:http://hdl.handle.net/10400.22/7210
Country:Portugal
Oai:oai:recipp.ipp.pt:10400.22/7210

Internet

http://hdl.handle.net/10400.22/7210

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