Sustainable Valorization of Coffee Silverskin: Extraction of Phenolic Compounds and Proteins for Enzymatic Production of Bioactive Peptides.

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作者： Wilasinee,Jirarat ^[1] ; Tanyawat,Kaewsalud ^[1] ; Kamon,Yakul ^[2] ; Pornchai,Rachtanapun ^[3] ; Thanongsak,Chaiyaso ^[2]

作者单位： Interdisciplinary Program in Biotechnology, Multidisciplinary and Interdisciplinary School, Chiang Mai University, Chiang Mai 50100, Thailand. ^[1] Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand. ^[2] Division of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand. ^[3]

关键词 bioactive compounds coffee silverskin valorization hydrothermal extraction microwave-assisted alkaline extraction phenolic compounds protein hydrolysis ultrasound-assisted alkaline extraction

DOI 10.3390/foods13081230

PMID 38672902

发布时间 2024-04-29

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Foods (Basel, Switzerland)

2024年13卷8期

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Sustainable Valorization of Coffee Silverskin: Extraction of Phenolic Compounds and Proteins for Enzymatic Production of Bioactive Peptides.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Sustainable Valorization of Coffee Silverskin: Extraction of Phenolic Compounds and Proteins for Enzymatic Production of Bioactive Peptides.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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