Production, Composition, and Application of Coffee and Its Industrial Residues

@article{Mussatto2011ProductionCA,
  title={Production, Composition, and Application of Coffee and Its Industrial Residues},
  author={S. Mussatto and Erc{\'i}lia M. S. Machado and S. Martins and J. Teixeira},
  journal={Food and Bioprocess Technology},
  year={2011},
  volume={4},
  pages={661-672}
}
  • S. Mussatto, Ercília M. S. Machado, +1 author J. Teixeira
  • Published 2011
  • Chemistry
  • Food and Bioprocess Technology
  • Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product, large amounts of residues are generated in the coffee industry, which are toxic and represent serious environmental problems. Coffee silverskin and spent coffee grounds are the main coffee industry residues, obtained during the beans roasting, and the process to prepare “instant coffee”, respectively. Recently, some attempts have been… CONTINUE READING

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