Résultats pour : "Pulpe de café"
Nombre de documents : 4.
Article de revue
Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS.
Santos Da Silveira Jessica, Mertz Christian, Morel Gilles, Lacour Stella, Belleville Marie-Pierre, Durand Noël, Dornier Manuel.
2020.
Food Chemistry, 319:126600, 7 p.
![[img]](/style/images/fileicons/text.png)
Prévisualisation |
Biomolecules extraction from coffee and cocoa by- and co-products using deep eutectic solvents.
Ruesgas-Ramón Mariana, Suárez-Quiroz Mirna, Gonzalez-Rios Oscar, Baréa Bruno, Cazals Guillaume, Figueroa-Espinoza Maria-Cruz, Durand Erwann.
2020.
Journal of the Science of Food and Agriculture, 100 (1) : 81-91.
Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products.
Ruesgas-Ramón Mariana, Figueroa-Espinoza Maria-Cruz, Durand Erwann, Suárez-Quiroz Mirna, Gonzalez-Rios Oscar, Rocher Amandine, Reversat Guillaume, Vercauteren Joseph, Oger Camille, Galano Jean-Marie, Durand Thierry, Vigor Claire.
2019.
Food and Function, 10:6882 : 6882-6891.
Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids.
Santos Da Silveira Jessica, Durand Noel, Lacour Stella, Belleville Marie-Pierre, Perez Ana, Loiseau Gérard, Dornier Manuel.
2019.
Food and Bioproducts Processing, 115 : 175-184.
Prévisualisation |
